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Shredded Beef for Tacos and Burritos

Rating

Recipe ingredients:

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Top Recipe

nowayjosecuisine534.402 months agoWaivio3 min read

Shredded Beef for Tacos and Burritos is perfect for creating tender, flavorful meat that can be used in a variety of dishes. Slow-cooked with a blend of spices, the beef becomes juicy and easy to shred, making it a versatile addition to your favorite Mexican-inspired meals.

Ingredients

🥩 2 lbs (900g) beef chuck roast

🧅 1 large onion, diced

🧄 4 cloves garlic, minced

🌶️ 1 jalapeño pepper, seeded and chopped (optional)

🍅 1 can (14.5 oz) diced tomatoes

🥄 2 tablespoons tomato paste

🥄 1 tablespoon chili powder

🥄 1 teaspoon ground cumin

🥄 1 teaspoon smoked paprika

🧂 1 teaspoon salt

🧂 ½ teaspoon black pepper

🥄 1 teaspoon dried oregano

🥄 1 teaspoon ground coriander

🍃 2 bay leaves

🥤 1 cup beef broth

🫒 2 tablespoons vegetable oil

🌿 Fresh cilantro, chopped (for garnish)

🍋 Lime wedges (for serving)

Equipment

Large skillet

Slow cooker or Dutch oven

Tongs

Cutting board and knife

Forks for shredding

Prep Time

20 minutes

Cook Time

6–8 hours (slow cooker) or 3–4 hours (oven)

Calories & Macros (per serving)

Calories: 300

Protein: 25g

Carbohydrates: 5g

Fat: 20g

Instructions

1. Prepare the Beef

Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.

2. Sear the Beef

In a large skillet, heat vegetable oil over medium-high heat. Add the beef and sear each side until browned, about 2–3 minutes per side. Transfer the seared beef to the slow cooker or Dutch oven.

3. Sauté Aromatics

In the same skillet, add diced onions and sauté until translucent, about 3–4 minutes. Add minced garlic and chopped jalapeño (if using), and cook for an additional minute.

4. Combine Ingredients

Stir in diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, and bay leaves. Pour in beef broth and stir to combine. Bring the mixture to a simmer.

5. Cook the Beef

Pour the tomato mixture over the beef in the slow cooker or Dutch oven.

For Slow Cooker: Cover and cook on low for 6–8 hours, or until the beef is tender and easily shreds with a fork.

For Oven: Preheat oven to 300°F (150°C). Cover the Dutch oven with a lid and cook in the oven for 3–4 hours, or until the beef is tender.

6. Shred the Beef

Once cooked, remove the beef from the cooking liquid and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the cooking liquid and stir to combine.

7. Serve

Serve the shredded beef in warm tortillas for tacos or burritos. Garnish with chopped fresh cilantro and a squeeze of lime juice. Accompany with your favorite toppings such as diced onions, salsa, or guacamole.