As a food lover and professional writer, I always look for delicious and easy-to-make recipes. Today, I am going to share my personal favorite recipe for shredded beef tacos. This recipe is perfect for a family dinner, a weekend party, or even for a quick lunch. Let’s get started!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Recipe Category: Main Course
- Recipe Cuisine: Mexican
- Aggregate Rating: 5/5
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 cup beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- Optional toppings: chopped cilantro, diced onion, sliced jalapeños, shredded cheese, sour cream, lime wedges
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear on all sides until browned, about 3-4 minutes per side.
- Transfer the beef to a slow cooker and add the beef broth, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and falls apart easily.
- Remove the beef from the slow cooker and shred it using two forks.
- Heat the tortillas in a skillet over medium-high heat until warm and slightly charred, about 30 seconds per side.
- Assemble the tacos by filling each tortilla with shredded beef and desired toppings.
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- Q: Can I use a different type of meat for this recipe?
- A: Yes, you can use pork, chicken, or even tofu instead of beef.
- Q: Can I make this recipe in advance?
- A: Yes, you can make the beef ahead of time and reheat it when you’re ready to serve.
- Q: Are the toppings necessary?
- A: No, the toppings are optional, but they add extra flavor and texture to the tacos.
- Q: Can I freeze the leftover beef?
- A: Yes, you can freeze the shredded beef for up to 3 months.
- Q: Can I use flour tortillas instead of corn tortillas?
- A: Yes, you can use flour tortillas, but corn tortillas are more traditional for Mexican tacos.
If you want to add some extra flavor to the beef, you can marinate it in a mixture of lime juice, garlic, and cumin for a few hours before cooking.
To make the tortillas extra crispy, you can brush them with a little bit of oil before heating them in the skillet.
If you’re short on time, you can use a pressure cooker instead of a slow cooker. Cook the beef on high pressure for 90 minutes, then shred it and assemble the tacos.
These shredded beef tacos are perfect for a crowd. You can easily double or triple the recipe to feed a larger group.
So there you have it, my favorite recipe for shredded beef tacos. I hope you enjoy making and eating them as much as I do!