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Close up of Mexican shredded beef tacos on a plate with sour cream, pico de gallo, jalapeños, and cilantro on top.

Mexican Shredded Beef Tacos

Author: Stephanie Kay

Covered in spices and braised in a flavorful sauce, these slow-cooker Mexican shredded beef tacos are easy to make and make a great meal prep idea too.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 24 tacos 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
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Ingredients

Instructions

  1. In a large measuring cup or bowl, add the beef broth and tomato paste and stir until well combined. Set aside.
  2. In a small bowl, add the chili powder, paprika, cumin, oregano, onion powder, garlic powder, and salt, and stir to combine.
  3. Place the chuck roast on a cutting board, pat it dry with a paper towel, sprinkle with the spice mixture all over, and rub it into the roast until all sides of the roast are covered in spices.
  4. In a cast-iron skillet or pan on medium-high, warm the olive oil, then add beef chuck roast and cook for 1-2 minutes per side until brown. If your slow cooker has a removable stove-safe insert, you can do this directly in the insert on the stove.
  5. Once the beef chuck roast is browned, transfer it to the slow cooker (or return the insert to the slow cooker) and pour the beef broth mixture around it, then cover the slow cooker with the lid.
  6. Turn the slow cooker on and cook on low for 6-8 hours or on high for 4-5 until the beef is fully cooked and can easily be shredded with a fork. 
  7. Once cooked, transfer the beef roast to a cutting board and, using two forks, shred the beef into small pieces. At this point, you can remove any chunks of excess fat from the beef, if desired.
  8. Transfer the remaining liquid from the slow cooker to a small saucepan, bring to a boil, and then reduce to a simmer for 10-15 minutes until the liquid has reduced by at least half and thickened significantly. If your slow cooker has a removable stove-safe insert, you can do this directly in the insert on the stove.
  9. Return the shredded beef to the slow cooker, pour in some braising liquid – adding as much or as little as you like – and toss until well combined. Taste the beef and season with additional salt and pepper as needed.
  10. Layer shredded beef into warm tortillas and serve with toppings of your choice. Any leftover shredded beef can be stored in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.
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Notes

Oven Instructions: Season the beef as per steps 1 to 3, then sear the beef in a large Dutch oven on all sides, pour in the braising liquid, then transfer to the oven at 325°F for 3-4 hours until beef is tender, and then shred the beef as per steps 7 to 10.

Instant Pot Instructions: Season the beef as per steps 1 to 3, then sear the beef in the Instant Pot, then pour in the braising liquid. Cover and set the lid to “Sealing” and pressure cook on “Manual” for 50 minutes, followed by a quick release. Once cooked, complete steps 7 to 10 as outlined.

Nutrition

Find it online: https://kaynutrition.com/shredded-beef-tacos/