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Delicious Shredded Beef Tacos with chipotle infused flavors that will melt in your mouth. An elevated dinner you will crave!
Why Make These Shredded Beef Tacos
Behold my favorite taco! Anything with shredded beef will have me in a choke hold! It’s my favorite. These beef tacos are slow cooked to perfection. You can bake the beef or throw it into a slow cooker and forget it for a few hours.
This is a huge comfort meal and you can customize the toppings in so many different ways. This makes a great meal prep recipe, the beef gets better and better throughout the week.You will love these tacos, they are a labor of love but once they are finished you will be so proud of yourself and impress the family (or partner). If you want another great taco recipe give my Blackened Salmon Tacos or Ground Beef Soft Tacos a try!
Key Ingredients Needed
Beef Chuck Roast. This is one of my favorite cuts of meat in the winter months, it just tastes so great and comforting. Use a high quality beef that fits your budget. You can find this in with the ground beef and steaks at the grocery store. Try my Slow Cooker Beef and Noodles if you love chuck roast!
Beef Broth. This is what helps to keep the roast nice and moist.
Canned Chipotle Peppers In Adobo. These are found in the international aisle typically close to the salad. You can store leftovers from the can in a ziplock in the freezer. They can be spicy and smoky in flavor so if you prefer mild flavors, use a little less.
Canned Green Chilies. These have a good smoky flavor. They can be found in the same area as the Chipotle Peppers.
Optional Toppings. I like to top mine with sour cream, pickled onions (recipe in the printable recipe card below) and avocado slices. Please use any of your favorite toppings of choice.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Beef Chuck Roast. Top round roast will also work.
Chipotle Peppers In Adobo. You can sub chipotle powder if needed.
Beef Broth. Veggie or chicken broth will work well but beef offers the most complimentary flavor.
Cheese. Use shredded Mexican blend cheese or cotija I use both interchangeably for this recipe. Really any shredded cheese of choice works well.
Steps To Make This Recipe
Step One. Mix all the seasonings together. Pat the roast dry with some paper towel. Rub the roast all over with the seasoning mix.
Step Two. For the oven: Preheat the oven to 300º. In a large 4-5 qt heat olive oil. Add the chopped onion and sauté . Once the onion is translucent, add the garlic and sauté. Next add the roast and sear it on each side for about 2 minutes on medium/high heat.
Step Three. Add the broth, squeeze orange juice, chipotle peppers and adobo sauce, green chilies. Bake in the oven, uncovered for 3-4 hours. Be sure to check on it after 3 hours. Once the beef easily shreds with a fork and its super tender, it’s ready!
Step Four. For the crockpot: Set the crockpot to high. Add the oil to the bottom, add the roast and then pour the broth, chipotle peppers, chiles, orange juice, raw onions and garlic to the crockpot. Cover, cook on high for 4-5 hours. On low, 6-7 hours. Please note, if the roast isn’t easy to shred, it needs more time to cook!
Store leftovers in an airtight container in the fridge for up to 4 days (keeping the beef separate from the toppings). You can freeze these for up to 2 months.
Step Five. Once the roast is tender, shred it with two forks on a cutting board or in the dish it cooked in, just be sure the dish is cool enough to handle. Heat the tortillas however you prefer. Add the shredded beef, cheese and toppings of choice (pico de gallo, avocado, pickled onions, sour cream whatever you want!). Garnish with fresh cilantro and a drizzle of the beef juice. Enjoy!
Note: Enjoy the tacos as is, or pop them into the oven on broil low for 1-2 minutes to melt the cheese and crisp the beef.
Store leftovers in an airtight container in the fridge for up to 4 days (keeping the beef separate from the toppings). You can freeze these for up to 2 months.
Recipe FAQs
The best cuts for shredded beef tacos are usually tougher cuts with more connective tissue, such as chuck roast or brisket. These cuts become tender and flavorful when slow-cooked.
The beef is often cooked low and slow, either in a slow cooker, pressure cooker, or oven. Season the beef with your favorite spices and herbs, and cook until it’s easily shredded with a fork.
Yes, shredded beef can be made in advance and stored in the refrigerator for a few days. The flavors often develop more over time. Reheat the beef before serving.
Recipe Tips
Be Patient. Shredded beef tacos benefit from a slow cooking process. Allow the meat to cook until it easily falls apart with a fork. This might take several hours, but the result is worth the wait. If the roast isn’t easy to shred, it needs more time to cook!
Don’t overload the tacos. The shredded beef recipe is juicy, so don’t overload the tacos otherwise they get messy. Also, consider using a double layer of tortillas if using corn.
Save the Cooking Liquid. If you’re slow-cooking the beef, save some of the cooking liquid. This flavorful broth can be used to moisten the meat when reheating and can also be used as a sauce.
Recipe Pairings
This recipe pairs wonderfully with Black Bean Salad, Spicy Cucumbers or Roasted Red Pepper Kale Salad. You can also add another taco in the mix and try my Chipotle Chicken Tacos!
Other Taco Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Shredded Beef Tacos
Equipment
- 4-5 qt Dutch Oven or Slow Cooker
- mixing bowl
- whisk
Ingredients
- 12-14 corn tortillas
- 3-3.5 lb beef chuck roast , Round roast will also work.
- 1 tsp olive oil
- ½ Tbsp salt
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 Tbsp chili powder
- ½ Tbsp oregano
- ½ tsp cayenne pepper
- 1 4 oz can green chilies
- 2 Tbsp chipotle peppers in adobo
- ½ cup onions, diced
- 4 garlic cloves, minced
- 2 cup beef broth, low sodium
- ½ cup orange juice, fresh squeezed , Pre made orange juice will also work in place of fresh squeezed.
Toppings (optional)
- ¼ cup cotija or Mexican shredded cheese , Use any cheese of choice. I prefer shredded Mexican cheese or cotija cheese!
- 1 avocado, sliced , for topping
- fresh cilantro, chopped , for topping
- sour cream , optional
- pickled onions , optional
- 1 lime, sliced for garnish
Instructions
- Mix all the seasonings together. Pat the roast dry with some paper towel. Rub the roast all over with the seasoning mix.
- For the Oven: Preheat the oven to 300º. In a large 4-5 qt heat olive oil. Add the chopped onion and sauté . Once the onion is translucent, add the garlic and sauté. Next add the roast and sear it on each side for about 2 minutes on medium/high heat.
- Add the broth, squeeze orange juice, chipotle peppers and adobo sauce, green chilies. Bake in the oven, uncovered for 3-4 hours. Be sure to check on it after 3 hours. Once the beef easily shreds with a fork and its super tender, it's ready!
- For the crockpot: Set the crockpot to high. Add the oil to the bottom, add the roast and then pour the broth, chipotle peppers, chiles, orange juice, raw onions and garlic to the crockpot. Cover, cook on high for 4-5 hours. On low, 6-7 hours. Please note, if the roast isn't easy to shred, it needs more time to cook!
- Once the roast is tender, shred it with two forks on a cutting board or in the dish it cooked in, just be sure the dish is cool enough to handle. Heat the tortillas however you prefer. Add the shredded beef, cheese and toppings of choice (pico de gallo, avocado, sour cream, pickled onions whatever you want!). Garnish with fresh cilantro and a drizzle of the beef juice. Enjoy!
- Note: Enjoy the tacos as is, or pop them into the oven on broil low for 1-2 minutes to melt the cheese and crisp the beef. Both are wonderful and delicious.
Notes
- Feel free to swap out any of the toppings for your favorites.
- Store leftovers in an airtight container in the fridge for up to 4 days (keeping the beef separate from the toppings). You can freeze the meat for up to 2 months.
- 1 medium red onion, very thinly sliced
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider
- 1 ½ tablespoons maple syrup ½ teaspoons salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
