Shredded Beef Soft Tacos
I have to say, I think I have finally perfected my shredded beef for this shredded beef soft tacos recipe. This batch turned out so good that I could have eaten the shredded beef straight from my Dutch oven. It was tender, juicy, and so full of flavor. These soft tacos were so amazing that we ate them two days in a row for dinner–we all LOVED them and thought they paired nicely with some Mexican rice and a Mexican wedge salad.
Shredded Beef Soft Tacos
Shredded Beef:
- 1 tbsp olive oil
- 2 lb chuck roast, trimmed of most of the outside fat
- Cumin, to taste
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Coriander, to taste
- Garlic powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups of beef broth (plus more if needed)
- 1 (7-oz) can of whole green chiles
- 1 jalapeño, seeded, deveined, and chopped
- A handful of fresh cilantro, chopped
- 6 cloves of garlic, minced
Other Ingredients:
- Small flour tortillas
- Refried beans, warmed
- Lettuce, finely shredded
- Extra sharp cheddar cheese, shredded
- Grape tomatoes, halved
- Green onions
- Cilantro
- Roasted tomato salsa
- Guacamole
How to Make Shredded Beef Soft Tacos
Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium-high heat. Trim the outside fat off the chuck roast.
Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, garlic powder, sea salt, and freshly cracked pepper on both sides of the roast. Side Note: I don’t normally measure the seasonings; I just sprinkle the roast evenly with each spice.Â
Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.
Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic.
Place the lid on the Dutch oven and place it into the oven for 2-3 hours, making sure to check each hour to make sure you don’t need to add more broth.
The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef, then shred the beef using a fork.
Place the tortillas on a damp cloth and microwave for 20 seconds to warm up.
Spread some warm refried beans down the center of the tortilla, then add some shredded beef, lettuce, cheddar cheese, tomatoes, green onions, and cilantro.
Serve with salsa and guacamole. Enjoy
Equipment
Ingredients
Shredded Beef:
- 1 tbsp olive oil
- 2 lb chuck roast trimmed of most of the outside fat
- Cumin to taste
- Chili powder to taste
- Paprika to taste
- Oregano to taste
- Coriander to taste
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 2 cups of beef broth plus more if needed
- 1 7-oz can of whole green chiles
- 1 jalapeño seeded, deveined, and chopped
- A handful of fresh cilantro chopped
- 6 cloves of garlic minced
Other Ingredients:
- Small flour tortillas
- Refried beans warmed
- Lettuce finely shredded
- Extra sharp cheddar cheese shredded
- Grape tomatoes halved
- Green onions
- Cilantro
- Roasted tomato salsa
- Guacamole
Instructions
- Preheat the oven to 300 degrees.
- Heat the olive oil in a large Dutch oven over medium-high heat. Trim the outside fat off the chuck roast.
- Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, garlic powder, sea salt, and freshly cracked pepper on both sides of the roast. Side Note: I don't measure the seasonings; I just sprinkle the roast evenly with each spice.
- Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.
- Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic.
- Place the lid on the Dutch oven and place it into the oven for 2-3 hours, making sure to check each hour to make sure you don't need to add more broth.
- The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef, then shred the beef using a fork.
- Place the tortillas on a damp cloth and microwave for 20 seconds to warm up.
- Spread some warm refried beans down the center of the tortilla, then add some shredded beef, lettuce, cheddar cheese, tomatoes, green onions, and cilantro.
- Serve with salsa and guacamole. Enjoy
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I made these last night and they were delicious! Thanks for another great recipe!
sounds amazing! anyway you can make this in a crockpot??
Can you by chance tell me an approximate on the pice? 1/4t maybe?
thank you!
Depending on the size of the roast it could be either 1/2 tsp or 1 tsp. I basically just sprinkle it evenly over both sides of the roast. I hope this helps and that you love it as much as my family does.
Cheers,
Pam
Thanks Pam for the quick response. This is on my menu for Tues. Can’t wait!
Made last week and it was very yummy and I even forgot to put the garlic in…remembered when it had about 45 minutes left so I threw it in but I’m sure it’ll be even yummier if I leave it in there the whole time. And I used 2/3 tsp of all the spices and could possibly do 3/4 tsp next time. Thanks for the great recipe. You are 2 for 2 that I’ve tried! I have the lemon thyme chicken on the menu for next week!
OMG. Made these tonight and they are SO GOOD. My 4 year old daughter declared them BEST TACOS EVER.
Another fantastic recipe. I get the daily recipes on my iPhone and I use that as my list when I go to the grocery store. I was going to make the rellenos with the leftover meat but my husband ate it all. He said the meat was better than a steak.
How many people does this feed? It looks delicious!
It served about 8 people. I hope this helps.
Cheers,
Pam
I have the pickiest family of 3 guys and after a trip to Phoenix we had to have shredded beef taco’s not made with hamburger like usual. This recipe is the best I have found on web and I am making it again today. Can’t wait to eat tonight and there will be no leftovers we eat it all!!!!!!
What temperature do you cook the meat at in the oven?
Katie,
As stated in the recipe instructions, you cook the beef at 300 degrees.
Pam
I’m going to try this in my Instant Pot.