Mexican Shredded Beef Tacos
User Reviews
5
Mexican Shredded Beef Tacos
Description
Mexican Shredded Beef Tacos combine a well-seasoned chuck roast cooked slowly with fresh lime and orange juices, jalapeños, onions, and tomatoes enriched by chili powder and cumin. The long, slow cooking method breaks down the meat fibers, producing tender, juicy beef that easily shreds with forks. The citrus and peppers add brightness and mild heat, giving the filling a balanced flavor. By returning the shredded meat to the juices, the beef stays moist and flavorful.
Served in warm corn tortillas, these tacos benefit from a variety of garnishes such as Mexican crema, guacamole, fresh onion, cilantro, salsa, and cotija cheese, allowing for customizable flavor combinations. This approach makes the tacos adaptable to different tastes and meal occasions.
To boost flavor, searing the roast before slow cooking is optional but recommended. The slow cooker method supports unattended cooking, and seasoning can be adjusted after shredding to taste. These tacos are well-suited for satisfying casual meals where assembling individual servings offers variety in toppings and textures.
Ingredients
- 2 1/2 to 3 lbs chuck roast
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 to 2 jalapeno pepper diced and deseeded
- 1 large onion (diced)
- 1/4 cup lime juice fresh
- 1/4 to 1/3 cup orange juice fresh
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- (1) ounce can rotel tomatoes with green chilies
- 1 cup beef broth (optional)
- 16 corn tortillas
Guacamole:
- 1 recipe guacamole Guacamole Recipe
Toppings:
- salsa
- guacamole
- onion
- cilantro
- cotija cheese
- Mexican crema
Instructions
Slow Cooker Method:
- Season & Sear (Optional): Generously sprinkle salt and pepper ver the chuck roast. If you want extra flavor, sear it in a hot skillet with a little oil until browned on all sides (about 2 minutes per side).
- Place the sliced onions, garlic, diced jalapeños, and Rotel tomatoes in the bottom. Lay the beef roast on top. Pour in lime juice, orange juice, and any broth if desired.
- Sprinkle chili powder and cumin over the roast.Cook Low & Slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours, though LOW is recommended for maximum tenderness).
- Once the beef is fork-tender, remove it from the slow cooker. Shred using two forks. Return shredded beef to the cooker to soak up those delicious juices and to keep it from drying out. Taste for seasonings and add more salt and pepper as needed.
Oven Method:
- Preheat: Set oven to 300 degrees. Season and sear the roast in a Dutch oven or oven-safe pot. Add onions, garlic, jalapeños, Rotel tomatoes, lime & orange juice, and spices around the beef. Cover tightly with a lid or foil. I like to cook beef pot roast in a dutch oven with a lid. Roast for 3 1/2 to 4 hours, or until the beef easily shreds with a fork. If it isn't easily shredding, place it back in the oven to cook longer.
- Shred & Serve: Remove from pot, shred, and mix back into the sauce before serving. Taste for seasonings and add more salt and pepper to taste.
- Warm corn tortillas. Lightly oil or spray a skillet with non-stick cooking spray over medium heat. Warm each tortilla for about 30 seconds per side. Microwave Method: Wrap tortillas in a damp paper towel, microwave for about 30 seconds.
- Spread homemade guacamole on bottom of the tortilla. Top with shredded beef. Optional: top with diced onion, cilantro, and fresh salsa.
Notes
- Use fresh cilantro and diced onions as classic taco toppings to add brightness and crunch.
- Shredded cheeses such as Mexican blend, cotija, or cheddar offer a creamy, melty contrast to the beef.
- Guacamole or sliced avocado pairs well to provide creaminess and balance spiciness.
- Mexican crema or sour cream adds a tangy richness that cools the chile flavors.
- Pico de gallo or salsa provide fresh acidity and spice variations.
- Pickled jalapeños can be added for those who prefer extra heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 448mg | 19% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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