Mexican Shredded Beef Tacos Recipe
If you crave tender, flavorful beef with bold Mexican spices, these Mexican Shredded Beef Tacos are perfect.
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/4 cup tomato sauce
- 2 tablespoons lime juice
- 12 taco shells or small tortillas
Optional Toppings
- Fresh cilantro
- Diced onions
- Sliced jalapeños
- Shredded cheese
- Sour cream
- Salsa or hot sauce
Instructions
Sear Beef
- Heat olive oil in a pan over medium-high heat. Sear beef on all sides until browned.
Prepare Slow Cooker
- Place chopped onion and garlic in the slow cooker.
Add Spices & Liquids
- Mix cumin, chili powder, paprika, oregano, salt, and pepper. Rub on beef. Place beef in slow cooker. Add beef broth and tomato sauce.
Cook Beef
- Cover and cook on low for 3–4 hours until beef is tender.
Shred Beef
- Remove beef and shred using two forks. Return shredded beef to the slow cooker and stir in lime juice.
Assemble Tacos
- Fill taco shells or tortillas with shredded beef and add toppings of choice.
Serve
- Serve warm with fresh lime wedges on the side.
Notes
- For more heat, add chipotle peppers in adobo sauce
- Use bone-in beef for extra flavor
- Slow cook overnight for convenience
- Add bell peppers for color and sweetness
- Use corn tortillas for authentic taste
- Top with pickled red onions for tang
- Make taco salad by serving over lettuce instead of shells