Homestyle Shredded Beef Tacos
These tender shredded beef tacos are a crowd favorite that will have everyone coming back for seconds.
recipesbynani.comThere is something truly comforting about a warm tortilla filled with slow cooked beef. My family loves these tacos because the meat gets so incredibly tender that it practically melts in your mouth.
The secret here is to give the beef plenty of time in the pot. If you are in a rush, you can use a pressure cooker, but I really believe the best flavor comes from letting it simmer low and slow on the stove.
🧺 Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 to 10 small flour or corn tortillas
- Optional toppings: shredded lettuce, diced tomatoes, cheese, salsa, and sour cream
👩🍳Instructions
- 1
Cut the beef into large chunks and season them well with salt and pepper.
- 2
Heat the oil in a large pot or Dutch oven over medium high heat.
- 3
Sear the beef pieces on all sides until they are nicely browned, then remove them from the pot.
- 4
Lower the heat and add the onion to the pot. Cook until soft, then stir in the garlic, chili powder, cumin, and paprika.
- 5
Put the beef back into the pot and pour in the beef broth.
- 6
Cover the pot and simmer on low heat for about 2 to 3 hours, or until the beef pulls apart easily with a fork.
- 7
Remove the beef from the pot and shred it using two forks. Return the meat to the sauce and toss to coat.
- 8
Serve the warm beef in tortillas with your favorite taco toppings.
💡 Tips
You can store any leftover beef in an airtight container in the fridge for up to three days. These tacos go great with a side of cilantro lime rice or a simple fresh salad.
Made this recipe? Let us know how it went.
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