Shredded Beef Tacos
Posted: 06/15/22
Updated: 06/17/22
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Shredded beef tacos are the perfect low-effort, high-flavor dish to serve at cookouts, parties, or taco night. Juicy, savory beef seasoned with a blend of spices and simmered in a citrusy broth until fall-off-the-fork tender. Just add your favorite toppings!
What Makes This Recipe So Good
- It yields irresistibly tender beef every time! This foolproof method to cooking shredded beef involves leaving it to summer for 2 whole hours. After 2 hours, you’ll return to beef that’s so tender, it literally flakes apart.
- It’s a family favorite! This is one of those meals that everyone will love. When making for others, serve the shredded beef with toppings and tortillas on the side, and let friends/family assemble their tacos themselves.
- It’s loaded, and I mean loaded with flavor! We season the beef with everything from chili powder and smoked paprika to fresh orange and lime juice.
Try These Beef Recipes Next!
Chef’s Tips
- This recipe makes a pretty big batch of shredded beef. So, store any leftover beef in an airtight container in the fridge for up to 4 days. Or, to make it last even longer, freeze for up to 3 months!
- Top these shredded beef tacos however you’d like! Some shredded lettuce, pico de gallo, sour cream, and queso fresco are my personal favorite toppings. Though like I said before, serve these tacos with all the toppings on display, and let everyone choose what they’d like!
- Turn these into shredded beef burrito bowls by ditching the tortillas and serving all toppings over rice instead! Or, for an even healthier options, try it over shredded lettuce as a salad.
More Mexican-Inspired Recipes You’ll Love
- Breakfast Taco Casserole
- The Chipotle Guacamole
- Crispy Cheesy Refried Bean Tacos
- Easy Cheesy Salsa Chicken
- Tomatillo Red Chili Salsa
Shredded Beef Tacos
These shredded beef tacos combine a little effort with a lot of flavor for the perfect entrée to feed a big group.
tacos
Ingredients
For the Seasoning
- 2 tablespoons chili powder
- ½ tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
For the Beef
- 3-4 pounds boneless beef roast
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup orange juice
- 6 tablespoons lime juice juice of approximately 3 limes
For the Tacos
- 8 flour tortillas 6-inch or 8-inch
- ½ cup sour cream optional
- 1 cup pico de gallo optional
- crumbled queso fresco optional
- chopped fresh cilantro optional
- shredded romaine lettuce optional
Equipment
- Small bowl
- Whisk
- Paper towels
- Large pot with lid
- 2 forks (to shred beef)
- Cutting board
- large skillet or microwave (to warm tortillas)
Instructions
- Add all seasoning ingredients to small bowl. Whisk well to thoroughly incorporate, breaking up any clumps.
- Place beef roast on flat surface. Pat all sides of beef roast with paper towels until completely dry, then thoroughly coat all sides of beef roast with seasoning mixture.
- Add 2 tablespoons olive oil to large pot over medium-high heat. Once oil is hot and shimmering, place beef roast in pot. Sear 3 to 4 minutes, then flip and sear 3 to 4 minutes more. Repeat until all sides of beef roast are golden brown.
- When beef is seared, pour in beef broth, orange juice, and lime juice. Cover pot with lid and cook over medium-high heat 2 to 2 ½ hours, until beef is tender and can be easily shredded with forks.
- Transfer cooked beef roast to cutting board. Using 2 forks, shred beef roast completely.
- Return shredded beef to pot. Reduce heat to low and cook, uncovered, 5 to 10 minutes or until liquid has reduced slightly.
- While sauce reduces, warm tortillas in large skillet or in microwave layered between damp paper towels. Serve shredded beef in warmed tortillas with desired toppings.
Notes
- Warming Tortillas: To warm tortillas on an open flame, use this method.
- Make it Gluten Free: Use gluten-free tortillas and watch for added starches in your ingredients.
- Make it Paleo: Use paleo tortillas or lettuce cups and a vegan queso fresco. Use additional beef broth in place of the orange juice or juice your own oranges.
- Make it Keto: Use lettuce cups instead of tortillas. Use additional beef broth in place of the orange juice.
- Slow Cooker Method: Season the beef roast as written. Heat olive oil in large skillet and sear beef roast on all sides.Transfer beef roast to slow cooker with the beef broth, orange juice, and lime juice. Cover and cook 5 hours on low or 3 hours on high. Shred beef, then stir and cook uncovered another 30 minutes on high or 60 minutes on low. Assemble tacos with desired toppings and enjoy.
Video
Nutrition Information
Serving: 1taco, Calories: 507kcal, Carbohydrates: 30g, Protein: 38g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 1276mg, Potassium: 722mg, Fiber: 2g, Sugar: 5g, Vitamin A: 903IU, Vitamin C: 19mg, Calcium: 139mg, Iron: 6mg, Net Carbs: 28g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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