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Mexican Shredded Beef Tacos Recipe

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4.2 from 11 reviews

These Mexican Shredded Beef Tacos feature tender, slow-cooked chuck roast seasoned with traditional Mexican spices and citrus juices for a vibrant flavor. Whether prepared in a slow cooker or oven, the beef is shredded and served in warm corn tortillas topped with fresh guacamole, salsa, onions, cilantro, cotija cheese, and Mexican crema for an authentic and delicious taco experience.

Ingredients

Beef and Marinade

  • 2 1/2 to 3 lbs Chuck Roast
  • 2 teaspoons Salt
  • 1 1/2 teaspoons Pepper
  • 1 to 2 Jalapeno Peppers, diced and deseeded
  • 1 large Onion, diced
  • 1/4 cup Fresh Lime Juice
  • 1/4 to 1/3 cup Fresh Orange Juice
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • 1 (10-ounce) can Rotel Tomatoes with Green Chilies
  • 1 cup Beef Broth (optional)

For Serving

  • 16 Corn Tortillas
  • 1 recipe Guacamole (see Guacamole Recipe)
  • Salsa
  • White Onion, diced
  • Cilantro, chopped
  • Cotija Cheese
  • Mexican Crema

Instructions

  1. Season & Sear: Generously sprinkle salt and pepper over the chuck roast. For extra flavor, sear the meat in a hot skillet with a little oil until browned on all sides, about 2 minutes per side.
  2. Prepare Slow Cooker: Place sliced onions, diced jalapeños, garlic, and Rotel tomatoes at the bottom of the slow cooker. Lay the seared beef roast on top. Pour in lime juice, orange juice, and beef broth if using. Sprinkle chili powder and cumin over the roast.
  3. Slow Cook: Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours, with LOW heat preferred for maximum tenderness.
  4. Shred Beef: Once fork-tender, remove beef from slow cooker and shred using two forks. Return shredded beef to the slow cooker to soak in juices and keep moist. Adjust seasoning with salt and pepper as needed.
  5. Oven Method: Preheat oven to 300°F (150°C). Season and sear the roast in a Dutch oven or oven-safe pot. Add onions, garlic, jalapeños, Rotel tomatoes, lime juice, orange juice, and spices around the beef. Cover tightly with lid or foil and roast for 3 1/2 to 4 hours until beef shreds easily. Shred beef and mix back into sauce. Season to taste.
  6. Warm Tortillas: Lightly oil or spray a skillet with non-stick cooking spray and warm corn tortillas over medium heat for approximately 30 seconds per side. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.
  7. Assemble Tacos: Spread guacamole on the bottom of each warmed tortilla. Top with shredded beef and optionally garnish with diced white onion, cilantro, fresh salsa, cotija cheese, and Mexican crema.

Notes

  • Searing the roast before slow cooking adds depth of flavor but is optional.
  • If you prefer a spicier dish, include jalapeño seeds or add more peppers.
  • Beef broth is optional but adds moisture and richness to the cooking liquid.
  • Low heat slow cooking yields the most tender meat.
  • Warm tortillas make for better texture and flavor during assembly.
  • Leftover shredded beef can be refrigerated for up to 4 days or frozen for longer storage.

Find it online: https://recipefeastful.com/mexican-shredded-beef-tacos-recipe/