Shredded Beef Tacos

5 from 1 vote

Delicious Shredded Beef Tacos with chipotle infused flavors that will melt in your mouth. An elevated dinner you will crave!

Prep Time15

Cook Time4

Total Time4 30

Course: dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

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.

Homemade Pickled Onions:

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

Pack the onions in a jar that has a lid. Simmer all other ingredients together for about 5 minutes, let it cool for 3 minutes, pour over the onions in the jar, seal the jar and let the onions sit for an hour or up to 24 hour.

Nutrition