Shredded Beef Tacos
Published Aug 18, 2025
Shredded beef taco recipe made with slow-cooked chuck roast with seasonings, chipotle in adobo, lime and orange juice. Shred, serve in a tortilla with pico.
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The juiciest Beef taco night!
Shredded beef tacos are one of my favorite things to make when I have the time. The beef cooks low and slow until it’s tender enough to pull apart with a fork. It does take a couple of hours for the roast to braise, but the hands-on work is minimal.
So, don’t be intimidated by the idea of cooking the beef on the stovetop. It’s really just a throw-it-into-one-pot situation with so much flavor built in from the onions, garlic, chipotle pepper, and even orange juice, to get the most flavorful shredded beef tacos ever!
Happy Cooking!
– Yumna
Shredded Beef Taco Ingredients
For the Shredded Beef
- Chuck roast: A well-marbled cut that gets tender after slow cooking. Cutting it into large chunks helps it sear evenly and braise faster.
- Seasoning: Salt, black pepper, olive oil, paprika, cumin, oregano, coriander, bay leaf .
- Veggies + aromatics: Onion, fresh garlic and chipotle peppers in adobo.
- Liquid: Beef broth, orange juice, and lime juice.
For the Pico de Gallo
- Tomatoes, red onion, jalapeño, cilantro, lime, and salt. Make it fresh just before serving, or prep a few hours ahead to let the flavors blend.
For Serving
- Tortillas: Corn for a classic street taco feel, or flour for softer shells.
- Toppings: Guacamole and shredded cheese (optional but always good).
How to Make Shredded Beef Tacos
Shredded Beef Taco Recipe
Ingredients
- 2 pounds chuck roast
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 1-2 chipotle peppers in adobo finely chopped with 2 tablespoons sauce
- 1 ½ teaspoons paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons dried oregano
- ¾ teaspoon coriander
- ¾ cup beef broth
- ⅓ cup orange juice
- 2 limes juiced
- 1 bay leaf
For the Pico de Gallo:
- 4 Roma tomatoes core removed and diced
- ½ red onion finely chopped
- 1 jalapeño finely chopped
- ¼ cup chopped cilantro
- 1 lime juiced
- ½ teaspoon salt
For Serving
- 16 small corn or flour tortilla shells
- Guacamole
- Shredded cheese
Instructions
- Cut the chuck roast into 3–4 large chunks and season all over with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear the beef pieces on all sides until well-browned, working in batches if needed. Transfer to a plate.
- Lower heat to medium. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped chipotle peppers and the sauce, paprika, cumin, oregano, and coriander and cook for 2–3 minutes until darkened and caramelized.
- Pour in beef broth, orange juice, and lime juice. Scrape up any browned bits from the bottom. Return beef to the pot and add bay leaf. Bring to a simmer.
- Cover and reduce heat to low. Cook for 2 ½ hours, checking occasionally and turning the beef as needed until meat is tender. Remove beef and shred with two forks.
- To reduce the sauce, turn the heat up to medium high and simmer for about 10 minutes until it has reduced and thickened. Return shredded beef to the pot and stir it into the sauce.
- Heat tortillas in a dry skillet for a few seconds per side until warm.
- For the pico de gallo, add all the ingredients to a medium bowl and toss to combine. Serve immediately or cover and store in the fridge until ready to serve.
- To assemble, spoon shredded taco beef onto a warmed corn tortilla with pico de gallo, avocado and shredded cheese.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
FAQs
Store the shredded beef in an airtight container in the fridge for up to 4 days. Keep the tortillas and toppings separate so they don’t get soggy. To reheat, warm the beef gently on the stove over low heat with a splash of broth or water to loosen the sauce, or use the microwave in short bursts. Warm tortillas in a dry skillet or directly over a gas flame for a few seconds before assembling.
Yes, but it’s best to freeze just the beef, not the tortillas or toppings. Let the beef cool completely, then transfer it (with some of its sauce) to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of broth until warmed through.
