Description
This Shredded Beef Taco recipe offers tender, flavorful slow-cooked beef seasoned with a smokey, spicy blend of spices. The beef is seared, slow-cooked until incredibly juicy and shreddable, then baked inside corn tortillas with melted cheese to achieve a crispy, satisfying taco. Complementary toppings like cilantro-lime ranch, guacamole, and pickled onions add vibrant freshness, making these tacos perfect for a crowd or family meal.
Ingredients
Beef and Spice Rub
- 3-4 lb. boneless beef chuck roast, trimmed and cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon coarse kosher salt (or ½ tablespoon table salt)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- ½ to 1 ½ teaspoons chipotle chili pepper (adjust depending on heat preference)
Slow Cooker Ingredients
- 1 cup reduced sodium beef broth
- 1 cup mild salsa (or medium salsa for more spice)
- 1 (4 oz.) can mild diced green chilies, undrained
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1-3 teaspoons liquid smoke (to taste)
- 1 tablespoon beef bouillon granules, cubes or base (crushed cubes)
- 1 tablespoon dried oregano
Cilantro Lime Ranch
- 1 cup sour cream or plain Greek yogurt
- 3 tablespoons mayonnaise
- 3 tablespoons lime juice
- 3 tablespoons milk
- ½ cup packed cilantro, finely chopped (measure before chopping)
- 2-4 tablespoons chopped pickled jalapenos (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon dried dill
- Salt and pepper to taste
Toppings and Extras
- 16-20 soft white corn tortillas or quality homemade tortillas
- Olive oil for brushing tortillas
- Shredded cheese (quantity as desired for layering in tacos)
- Guacamole
- Avocado crema
- Pico de gallo
- Pickled red onions
- Hot sauce
- Corn salsa
- Avocado corn salsa
Instructions
- Prepare the spice rub: In a small bowl, whisk together chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, ground black pepper, ground coriander, and chipotle chili pepper. Set aside.
- Season the beef: Pat the beef pieces dry with paper towels and liberally coat them with the prepared spice rub, pressing gently to adhere. Reserve any leftover spices to add later.
- Sear the beef: Heat vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add the beef pieces and sear on all sides until browned, about 3-4 minutes per side.
- Transfer to slow cooker: Place the seared beef into a 6-quart or larger slow cooker. Add all remaining ingredients including beef broth, salsa, diced green chilies (with juices), tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, dried oregano, and any leftover spice rub. Stir gently to combine.
- Cook the beef: Cover and cook on HIGH for 3 ½ to 4 ½ hours or LOW for 6 to 8 hours, until beef can be easily shredded with two forks.
- Make cilantro lime ranch: While the beef cooks, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, milk, finely chopped cilantro, pickled jalapenos (if using), garlic powder, onion powder, dried parsley, chives, dill, salt, and pepper. Refrigerate until ready to serve.
- Shred the beef: Remove the beef from the slow cooker onto a rimmed plate or large bowl. Discard excess fat and shred the meat using two forks.
- Combine shredded beef with juices: Return shredded beef to the slow cooker; toss with cooking juices. Cook on low for another 20 minutes to absorb flavors. Adjust seasoning with hot sauce, additional lime juice, or brown sugar, if desired.
- Drain beef: Using tongs, remove the shredded beef to a serving bowl or strain through a colander to prevent soggy tacos. Reserve the cooking liquid for use in rice or other dishes.
- Preheat oven for tacos: About 15 minutes before assembling, preheat oven to 425°F (220°C).
- Prepare tortillas: Place tortillas between two damp paper towels and microwave for 30-60 seconds until pliable. Lightly brush the top (one side) of tortillas with olive oil. Place oiled side down on baking sheet so that side crisps when baked.
- Assemble tacos: In two batches, add a layer of shredded cheese to half of each tortilla, then top with about 1/3 cup of well-drained shredded beef. Fold tortillas over and lightly press to keep closed, flipping as needed for stability.
- Bake tacos: Bake the tacos at 425°F for 8 minutes. Flip the tacos and bake an additional 5-8 minutes, or until cheese is melted and tortillas are crisp.
- Add toppings and serve: Stuff baked tacos with desired toppings such as cilantro lime ranch, guacamole, avocado crema, pico de gallo, pickled onions, hot sauce, or corn salsa. Enjoy immediately.
Notes
- For extra smoky flavor, adjust liquid smoke between 1 and 3 teaspoons according to preference.
- You can cook the beef in a Dutch oven or oven at 300°F for about 4-5 hours as an alternative to the slow cooker.
- Make sure to drain the shredded beef well before assembly to keep tacos from getting soggy.
- Leftover cooking liquid is flavorful and can be saved for cooking rice or beans instead of water.
- Warm corn tortillas properly to prevent cracking and make folding easier.
- For milder tacos, reduce or omit chipotle chili pepper.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker on LOW)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
