Perfect Shredded Beef Tacos
- PREP 20min
- COOK 3hrs
- TOTAL 3hrs 20min
The secret to the best shredded beef for tacos is to cook it low and slow. We use our oven, but you can use a slow cooker. Check the notes section of the recipe below for my tips on making it in a slow cooker. I love serving this super tender beef in tortillas for shredded beef tacos, but you can skip the tortillas and serve it with rice, in burritos, or over salad.
You Will Need
4 to 5 pounds boneless beef chuck, trimmed of excess fat
2 tablespoons avocado oil
Salt
4 cloves garlic, smashed
1 tablespoon tomato paste
1 tablespoon chili powder, see homemade chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 bay leaves
2 cinnamon sticks, about 3 inches long
Flour tortillas or corn tortillas, warmed
For serving: guacamole, sliced avocado, homemade salsa, onion, cilantro, pickled onions, cheese, and lime
Directions
1Prep: Preheat the oven to 300°F (148°C). Set aside a large Dutch oven or oven-safe pot with a lid.
2Brown the beef: Pat the beef dry, and then generously season both sides with salt. Heat the oil in the Dutch oven over medium-high heat. Add the seasoned beef and cook, turning occasionally, until well-browned on all sides, about 8 minutes.
3Build the cooking liquid: Scatter garlic cloves, tomato paste, chili powder, coriander, cumin, bay leaves, and cinnamon sticks around the beef. Pour enough water so it comes up about three-quarters of the way up the side of the beef. Stir to scrape up any browned bits stuck to the bottom of the pot, then cover the pot with its lid. Slide into the oven and cook until the meat is fall-apart tender, 2 ½ to 3 hours.
4Shred the beef: Transfer the meat to a bowl, let it cool, then shred it with a fork.
5Reduce the cooking liquid: Strain the remaining liquid from the pot and skim off most of the fat from the surface. Return the strained liquid to the pot and simmer over medium-high heat until reduced by about half. Taste and adjust with more salt as needed.
6Serving: Pour some (or all) of the reduced liquid over the shredded beef. Serve with tortillas and taco toppings.
Adam and Joanne's Tips
- Storing: Store shredded beef in an airtight container in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Slow Cooker Shredded Beef: Sear the beef in oil on the stove until well-browned on all sides, about 8 minutes. Then, transfer to a slow cooker. Add the garlic cloves, tomato paste, spices, and the water (or stock) to the pan and bring to a simmer, using a wooden spoon to scrape up any browned, stuck bits from the bottom. Pour this liquid over the beef in your slow cooker, adding more water so the liquid reaches about three-quarters of the way up the side of the beef. Stir, then cover the cooker with its lid. Cook on HIGH for about 4 hours or on LOW for 6 to 8 hours. Then shred the beef and follow our instructions for reducing the cooking liquid shared above.
- The nutrition facts provided below are estimates. We assumed 10 servings and did not include tortillas or toppings.