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Mexican Shredded Beef for Tacos

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A flavorful and tender Mexican shredded beef recipe perfect for tacos, burritos, and more.

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 beef chunks with salt and pepper. Sear the beef on all sides until a nice browning forms, about 5-7 minutes.
  2. Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  3. Transfer the seared beef and sautéed onion and garlic into a slow cooker. Pour in the beef broth, then add the ground cumin, chili powder, smoked paprika, and lime juice. Stir well to combine.
  4. Cover and set the slow cooker on low for 360 minutes (6 hours), or until the beef is fork-tender.
  5. Once cooked, use two forks to shred the beef in the slow cooker, mixing it well with the juices.
  6. Taste and adjust the seasoning, adding more salt, pepper, or lime juice as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

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