Shredded Beef Tacos

Seasoned beef on a crispy corn tortilla, these Shredded Beef Tacos are so delicious. Top them with cheese, onions, and guacamole for a tasty meal that everyone will love.

Course Main Course

Cuisine Meixcan

Diet Gluten Free

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 453kcal

Author Dina

Equipment

1 Dutch Oven Pot

Ingredients

For the beef

3 1/2 lb chuck roast (cut into 3-inch chunks)
1/3 cup olive oil
3 tsp kosher salt or to taste
1/2 tsp black pepper
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 yellow onion
2 garlic cloves pressed
1/4 cup fresh lime juice
1 cup beef broth

Ingredients for serving

Corn tortillas
Red onion
Cilantro
Sour cream
Guacamole
Cotija

US Customary - Metric

Instructions

Preheat your oven to 325°F.
Sear the beef- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Remove the beef and set aside.
Cook the aromatics- Reduce the heat to medium. Add the diced onion and pressed garlic to the same pot and cook until softened and lightly golden, about 4–5 minutes.
Add the spices and beef back in- In the same dutch oven pot, add the salt, black pepper, cumin, chili powder, garlic powder, and paprika. Stir for about 1 minute and add the seared beef chunks back in.
Build the braising liquid- Return the beef to the Dutch oven. Pour in the lime juice and beef broth, scraping up any browned bits from the bottom of the pot.
Braise- Cover the Dutch oven and transfer it to the oven. Cook for 2½ hours, or until the beef is fork-tender and easily shreds.
Shred the beef- Remove from the oven and shred the beef directly in the pot using two forks. Stir to coat the meat in the flavorful juices.
Assemble the tacos- Warm the corn tortillas and fill with shredded beef. Top with red onion, cilantro, sour cream, guacamole, and cotija cheese.

Notes

Make ahead: You can prepare the beef in advance and place it in the refrigerator until you are ready to heat it and serve it in a warm tortilla with toppings.

Storing: Store any leftovers of these Shredded Beef Tacos in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Freeze: The beef for these tacos is very freezer-friendly. Just place the cooled meat in a freezer ziplock bag and keep it frozen for up to 3 months. Thaw in the fridge before heating and serving.

Nutrition