Shredded beef tacos are a delicious and flavorful dish that can be enjoyed any time of the year. Whether you’re looking for a quick and easy weeknight dinner or a fun and festive meal for a party, these tacos are sure to satisfy.
These shredded beef tacos can be made in the Instant Pot or slow cooker and can be oven baked or fried. Whatever way you decide to make them they taste just like the tacos you would get at an authentic Mexican restaurant.
Slow cooked, succulent Mexican shredded beef makes for the perfect family friendly meal. This meal is also great for meal prepping. I make a big batch of this and freeze individual portions in freezer safe bags.
You can use the shredded beef recipe for tacos, taquitos, taco salad, beef enchiladas or serve it over rice. My favorite way to use it is for this shredded beef taco recipe.
Here’s everything you need to know to make the perfect crispy shredded beef tacos at home.
Shredded Beef Tacos Tips and Options
Shredded Beef Taco Tips:
Here are some tips with this recipe.
- If you don’t have an Instant Pot try to thaw your meat in the refrigerator a couple of days in advanced.
- When oven baking the tacos place them on a wire rack to get the hot air circulating around the whole surface area or use really good quality corn tortillas. If you use a thin corn tortilla they can become soggy on the bottom.
- When frying the tacos make sure your oil is hot. Place the bottom of a wooden spoon into the oil and if bubbles start to form you can begin frying the tacos.
- Keep it simple with the highest quality topping ingredients. I prefer to shred my own cheese and use a high quality homemade salsa.
What cut of beef is best for shredding
Chuck roast is the perfect cut of beef for shredding. This cut of meat is marbled with fat which helps the meat become tender and fork tender.
You can also use a rump roast or boneless beef short ribs if you can not find chuck roast.
Cooking Options:
Use the cooking method that works best for you.
If I plan ahead I like to use the slow cooker. The slow cooker is really convenient. You can put everything in the pot in the morning and have dinner ready when you come home.
If I don’t plan ahead or if my meat is frozen I like to use the Instant Pot.
How To Make Shredded Beef In The Instant Pot:
- Place the chuck roast into the Instant Pot with all ingredients.
- Seal your Instant Pot lid. Make sure your venting nozzle is turned to the seal position and cook on manual for 90 minutes.
- When the meat is done manually turn the nozzle to the venting position for a quick release.
- Shred the meat with two forks. Keep warm in the cooking liquid until ready to use.
How To Make Shredded Beef In Slow Cooker:
If using the crockpot place all the ingredients into the crockpot and cook on low for 8 hours.
What You’ll Need For The Tacos
Shredded Beef Taco Ingredients:
For The Beef:
Beef Chuck Roast: I like to use chuck roast because it becomes really tender and shreds perfectly.
White Onion: You can also use yellow onion.
Garlic: I like to buy the frozen garlic cubes to make my life easier.
Kosher Salt
Garlic Salt
Cumin
Onion Powder
Chipotle Chili in Adobo: Depending on how spicy you want the shredded beef you can add more chipotle.
Beef Broth
For the Tacos:
Avocado Oil or Olive Oil: The amount will depend on if you are pan frying or oven baking your tacos.
Corn Tortillas: You can also use flour tortillas.
Cheddar Cheese: I prefer to shred my cheese myself to avoid the dried out pre-shredded cheese.
Iceberg Lettuce: I like to finely shred the lettuce.
Table Salsa or Hot Sauce of Choice
Optional Toppings:
You can obviously top your tacos with whatever taco toppings you like. Some other optional topping ideas are cilantro, lime, sour cream or pico de gallo.
How To Make Shredded Beef Tacos:
Oven Baked:
- Preheat a nonstick skillet over medium heat. Add 2 tablespoons avocado oil or olive oil.
- Dip the tortillas into the hot oil for 20 seconds.
- Transfer the tortillas to a foil lined baking sheet and stuff with 3 tablespoons shredded beef. Fold over and season with salt on top.
4. Broil for 1-2 minutes or until crispy and then flip over and broil for another 1-2 minutes on the other side.
5. Remove from the broiler and fill with cheese, lettuce, and salsa. Serve immediately.
Pan Fried:
- Preheat a nonstick skillet over medium heat. Add 1/2 cup avocado oil or olive oil.
- Dip the tortillas into the hot oil for 20 seconds.
- Fill the tortillas with 3 tablespoons shredded beef and fold over. Seal with a toothpick.
- Pan fry for 3-4 minutes per side.
- Transfer to a paper towel lined baking sheet and season with salt.
- Remove the toothpick and fill with cheese, lettuce, and salsa. Serve immediately.
Shredded Beef Taco Toppings:
You can really top these beef tacos with whatever toppings you like. Get creative and make your own specialty salsa or add some spice with some grilled jalapeños.
I love to set up all the taco toppings on my counter and let people top their shredded beef tacos themselves. This recipe is also great for a taco party.
In conclusion, shredded beef tacos are a delicious and easy-to-make dish that are perfect for any occasion.
With just a few simple ingredients and some patience, you can create a flavorful and satisfying meal that your whole family will love.
Give this recipe a try and enjoy the delicious flavors of shredded beef tacos at home!
What To Serve With Beef Tacos:
These tacos go well with just about anything. Here are some of my favorite things to serve them with.
Mexican Salad With Honey Lime Vinaigrette
Easy Grilled Mexican Street Corn
Crunchy Air Fryer Tortilla Chips
Shredded Beef Tacos Recipe:
Shredded Beef Tacos
Shredded beef tacos are a delicious and flavorful dish that can be enjoyed any time of the year. Whether you're looking for a quick and easy weeknight dinner or a fun and festive meal for a party, these tacos are sure to satisfy.
Ingredients
For The Beef:
- 2 Pounds Beef Chuck Roast
- 1/2 Cup White Onion, Diced
- 1 Tablespoon Garlic, Minced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Garlic Salt
- 1/4 Teaspoon Cumin
- 1 Teaspoon Onion Powder
- 1 Tablespoon Chipotle Chili in Adobo, Roughly Chopped
- 1 Cup Beef Broth
For the Tacos:
- 20 Corn Tortillas
- Cheddar Cheese, Shredded
- Iceberg Lettuce, Shredded
- Table Salsa or Hot Sauce of Choice
Optional Toppings:
- Cilantro
- Lime
- Sour Cream
Instructions
- Place the chuck roast into the instant pot with all ingredients. (If using the crockpot place all the ingredients into the crockpot and cook on low for 8 hours).
- Seal your Instant Pot lid, making sure your venting nozzle is turned to the seal position and cook on manual for 90 minutes.
- When meat is done, do the quick release method by (be careful of the steam, use a towel) manually turning your nozzle to the venting position.
- Shred the meat with two forks.
Oven Baked:
- Preheat a nonstick skillet over medium heat. Add 2 tablespoons avocado oil or olive oil.
- Dip the tortillas into the hot oil for 20 seconds.
- Transfer the tortillas to a foil lined baking sheet and stuff with 3 tablespoons shredded beef. Fold over and season with salt on top.
- Broil for 1-2 minutes or until crispy and then flip over and broil for another 1-2 minutes on the other side.
- Remove from the broiler and fill with cheese, lettuce, and salsa. Serve immediately.
Pan Fried:
- Preheat a nonstick skillet over medium heat. Add 1/2 cup avocado oil or olive oil.
- Dip the tortillas into the hot oil for 20 seconds.
- Fill the tortillas with 3 tablespoons shredded beef and fold over. Seal with a toothpick.
- Pan fry for 3-4 minutes per side.
- Transfer to a paper towel lined baking sheet and season with salt.
- Remove the toothpick and fill with cheese, lettuce, and salsa. Serve immediately.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 358mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 15g
