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Mexican Shredded Beef Tacos2
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Mexican Shredded Beef Tacos

These Mexican Shredded Beef Tacos feature tender, slow-cooked beef with a smoky, flavorful spice blend, perfect for a delicious and easy taco night.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Easy, Shredded Beef, Slow Cooker, Tacos
Servings: 4 servings

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2-3 pounds beef stew meat, chuck, round roast, or brisket cut into small chunks
  • 2 tablespoons oil canola, vegetable, corn, or sunflower
  • 0.75 cup beef broth or water
  • 1 lime juiced
  • small corn or flour tortillas for serving
  • optional toppings chopped onions, fresh cilantro, sliced radishes, avocado, salsa, shredded cheese

Instructions

  • In a small bowl, combine the paprika, chili powder, dried oregano, coriander powder, ground cumin, garlic powder, salt, and black pepper. Stir well to create a fragrant and vibrant spice blend that will season the beef beautifully.
  • Place the beef chunks in a large bowl or directly in your cooking pot. Sprinkle the spice mix evenly over the meat and toss well to coat every piece thoroughly. This step ensures that each bite will be bursting with flavor.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef pieces in batches to avoid overcrowding. Brown them on all sides, which helps develop a deep, rich flavor. This should take about 5-7 minutes per batch. Remove the browned beef and set aside.
  • Lower the heat to medium and pour the beef broth or water into the pot, scraping up any browned bits stuck to the bottom. Return all the beef pieces to the pot. Cover with a tight-fitting lid and reduce the heat to low. Let it simmer gently for about 2 to 3 hours, or until the beef is incredibly tender and easily shredded with a fork.
  • Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot to soak up any remaining juices and spices. Add the fresh lime juice and stir well to incorporate a bright, zesty finish.
  • Warm your tortillas in a dry skillet or microwave wrapped in a damp cloth. Fill each tortilla with a generous amount of shredded beef and add your favorite toppings like chopped onions, cilantro, or avocado slices. Serve immediately for a truly satisfying taco experience.

Equipment

  • Large Heavy-Bottomed Pot
  • Dutch Oven
  • Small Bowl
  • Skillet

Notes

Use a heavy pot or Dutch oven to maintain even heat and prevent the beef from drying out. Brown the beef in batches to ensure a good sear; overcrowding the pan will steam the meat instead. Don’t skip the lime juice—it brightens the richness and balances the spices. For an even deeper flavor, marinate the beef in the spice mix overnight in the refrigerator. If short on time, a slow cooker or Instant Pot can be used for cooking the beef; adjust cooking times accordingly. Use fresh tortillas for the best texture, or lightly toast store-bought tortillas before serving.