Shredded Beef Taco Recipe
This shredded beef taco recipe is made with chuck roast that is slow-cooked on the stovetop with spices and seasonings, chipotle in adobo, lime, and orange juice. Shred, serve in a tortilla, and top with pico.
Servings: 5 servings
Equipment
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.
Notes
Storage: 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.
Nutrition
Serving: 3tacos | Calories: 435kcal | Carbohydrates: 14g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1218mg | Potassium: 919mg | Fiber: 4g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 5mg
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