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Close-up of shredded beef tacos on a plate surrounded by toppings.

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.
Course Main Course
Cuisine Mexican
Keyword family dinner, summer recipe, taco tuesday
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 tacos
Calories 507kcal


  • Small bowl
  • Whisk
  • Paper towels
  • Large pot with lid
  • 2 forks (to shred beef)
  • Cutting board
  • large skillet or microwave (to warm tortillas)


For the Seasoning

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


  • Add all seasoning ingredients to small bowl. Whisk well to thoroughly incorporate, breaking up any clumps.
    Overhead view of shredded beef taco seasoning in a small white bowl.
  • 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.
    Overhead view of uncooked beef roast covered in taco seasoning on a wooden cutting board.
  • 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.
    Overhead view of seasoned beef roast in a large pot with olive oil.
  • 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.
    Overhead view of a bowl of shredded beef for shredded beef tacos.
  • 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.



  • 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.


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