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Mexican Shredded Beef for Tacos

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Juicy, spice-infused beef slow-cooked to tender perfection, perfect for tacos with fresh toppings.

Ingredients

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  • 3 lbs chuck roast or brisket, cut into large chunks
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp ground cumin
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp lime juice
  • Corn or flour tortillas for serving
  • Fresh toppings (cilantro, diced tomatoes, onions, avocado, etc.)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Season the chunks of beef with salt and pepper, and sear them in the hot oil until all sides are beautifully browned.
  2. Transfer the beef to a slow cooker. In the same skillet, add the diced onion and minced garlic. Sauté them for about 2-3 minutes until the onion becomes translucent.
  3. Pour the aromatic mixture on top of the beef in the slow cooker. Sprinkle the ground cumin, chili powder, smoked paprika, and lime juice over everything, then carefully add the beef broth.
  4. Cover and cook the beef on low for about 4-6 hours, or until it’s fork-tender and shreds effortlessly.
  5. Remove the beef from the cooker and let it rest for a few minutes. Then, using two forks, shred the beef into bite-sized pieces.
  6. Warm your tortillas and scoop generous portions of the shredded beef onto each one, adding your favorite fresh toppings.

Notes

This dish can be prepared ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://recypez.com/mexican-shredded-beef-for-tacos/

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