Mexican Shredded Beef Street Tacos
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With just a few simple ingredients, you can create a mouthwatering batch of Mexican shredded beef street tacos to impress everyone at the table. The main ingredient you need is a chuck roast, a cut of beef that becomes incredibly tender and flavorful when cooked slowly.
Along with the chuck roast, gather a few other basic ingredients, such as onions, tomato paste, beef broth, and spices. These ingredients create a delicious, tender beef filling for your tortillas.
The best part about this recipe is how effortless it is. Simply place all the ingredients in your slow cooker and let it work its magic for about 8 hours. During this time, the beef will cook slowly, absorbing all the flavors from the spices and becoming so tender that it practically falls apart. Once the meat is done, you can easily shred it with a fork, creating the perfect filling for your tacos.
Serving the Tacos
Top the tacos with a classic combination of finely chopped fresh cilantro and diced white onions to add flavor and crunch. This duo enhances the taste and provides a refreshing contrast to the rich, tender beef.
To elevate the flavor further, sprinkle some crumbly Cotija cheese on top. This Mexican cheese adds a delightful saltiness that complements the savory beef perfectly. Don’t forget to finish with a squeeze of fresh lime juice. The tangy zest of the lime juice brings all the flavors together, making each bite vibrant and delicious.
If you’re looking to experiment with more traditional toppings, try adding crisp shredded lettuce for an extra layer of texture. A spoonful of salsa can bring a delightful kick to your tacos, whether you prefer a mild tomato salsa or a spicier version.
Add slices of ripe avocado or a dollop of guacamole for a touch of creaminess. The rich, smooth texture of avocado or guacamole balances the other flavors and adds a luscious element to your tacos. These toppings enhance the taste and add a beautiful variety of colors and textures to your dish, making your tacos as visually appealing as they are delicious.
Ingredients to Make Mexican Shredded Beef Street Tacos
- WHITE ONION
- BONELESS BEEF CHUCK ROAST
- BEEF BROTH
- TOMATO PASTE
- GROUND CUMIN
- GROUND MILD CHILI POWDER
- SALT
- CORN TORTILLAS
- DESIRED TACO TOPPINGS
How to Make Mexican Shredded Beef Street Tacos
Start by placing the onion evenly on the bottom of a 6-quart Crock Pot. The onions will flavor the beef as it cooks and help keep the meat moist.
Place the chuck roast directly on top of the onions. This cut of beef is perfect for slow cooking as it becomes incredibly tender and flavorful.
Combine the beef broth, tomato paste, ground cumin, chili powder, and salt in a medium-sized bowl. Whisk everything together until the tomato paste fully dissolves and the seasonings are well mixed.
Pour the beef broth mixture over the chuck roast, ensuring the meat is well-coated. The liquid should almost cover the roast, ensuring even cooking and maximum flavor absorption.
Set your Crock Pot to cook on high for 4 hours or low for 8 hours. The longer cooking time on low will result in a more tender and flavorful beef, perfect for shredding.
Once the beef is fully cooked and tender, use two forks to shred the meat directly in the Crock Pot. Shredding the beef in the tomato and broth mixture allows the meat to soak up even more delicious flavors.
Warm up your tortillas and spoon the shredded beef onto each one. Top your tacos with your favorite toppings, such as finely chopped cilantro, diced onions, a sprinkle of Cotija cheese or queso fresco, and a squeeze of fresh lime juice. You can also add salsa, avocado slices, or guacamole for extra flavor and texture.
Frequently Asked Questions
Can I use a different cut of beef instead of chuck roast?
Yes, you can use other cuts of beef like brisket or beef shoulder. However, chuck roast is preferred because it becomes very tender when slow-cooked and has a rich flavor that is perfect for shredding.
How do I store leftover shredded beef?
Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, add some cooking liquid to keep the meat moist.
Can I make this recipe in advance?
Absolutely! Ypu can make shredded beef a day or two in advance and stored in the refrigerator. Reheat it in a pot on the stovetop or the slow cooker on low until heated through.
Can I make this recipe spicier?
Yes, to add more heat, you can include diced jalapeños or serrano peppers in the slow cooker or add extra chili powder and cayenne pepper to the seasoning mix. Serving the tacos with spicy salsa or hot sauce is another great way to increase the heat.
Can I use a pressure cooker instead of a slow cooker?
Yes, you can use a pressure cooker like an Instant Pot. Cook the beef on high pressure for about 60-70 minutes, then let the pressure release naturally. Shred the beef as directed
What are some good side dishes to serve with these tacos?
Popular side dishes include Mexican rice, refried beans, black beans, corn salad, or a simple green salad. Chips and salsa, pico de Gallo, or guacamole also make great accompaniments.
FOR MORE RECIPES LIKE THIS, TRY:
Mexican Shredded Beef Street Tacos
Real Mom Kitchen
Ingredients
- 1 white onion diced
- 3 lb beef chuck roast
- 1 cup beef broth
- 4 oz tomato paste
- 1 tsp ground cumin
- 1 Tbsp ground mild chili powder
- ½ tsp salt
- 12 corn tortillas
- desired taco topping
Instructions
- Add onion to the bottom of a 6-Quart Crock Pot.
- Place chuck roast on top of onions.
- In a bowl, combine the beef broth, tomato paste and seasonings. Pour mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
- Once meat is cooked, shred with two forks in the tomato and broth mixture.
- Serve meat on tortillas and top with desired taco toppings.
Nutrition
Recipe adapted from Moms Cravings.
