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!
Recipes Information
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 70mg |
| Sodium | 520mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 22g |
FAQs
- 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.
Recipe Tips
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!