Shredded Beef Tacos

There’s something incredibly satisfying about a plate full of Shredded Beef Tacos. Imagine a summer evening, the sun just starting to set, and the smell of seasoned beef wafting through the air. I remember the first time I made these tacos for my friends. We gathered in my backyard, laughter echoing as we assembled our tacos, each customizing them with fresh toppings. The joy of sharing food that brings everyone together is unparalleled. These Shredded Beef Tacos have become a staple in my home, perfect for casual gatherings or cozy family dinners. The combination of the tender beef, zesty slaw, and creamy avocado creates a taste explosion that you simply can’t resist. As we piled our tacos high, the vibrant colors of the toppings added to the festive atmosphere. This recipe is more than just a meal; it’s a memory waiting to happen, a moment to treasure.

What to Gather for Shredded Beef Tacos

When it comes to making Shredded Beef Tacos, the ingredients are key to their deliciousness. Each component plays a vital role in creating a mouthwatering meal. From the tender beef to the crunchy slaw and creamy avocado, these ingredients work harmoniously together to create a satisfying dish. Let’s dive into what you need:

• 3 lbs. lean chuck roast: This is the star of the dish. It becomes incredibly tender when slow-cooked, making it perfect for shredding.
• 1 T steak seasoning: Adds depth and flavor to the beef, enhancing its natural taste.
• 2 tsp. olive oil: Used for browning the meat, it adds a rich flavor and helps achieve a beautiful color.
• 1 1/4 cup Pace Picante Sauce: This salsa-like sauce gives the beef a zesty kick.
• 1 can diced green chiles: These add a mild heat and enhance the flavor profile of the dish.
• 2 T fresh squeezed lime juice: Brightens up the flavors and balances the richness of the beef.
• 1 T taco seasoning: For that quintessential taco flavor.
• 1/4 tsp. salt: Enhances all the flavors in the dish.
• 8 Mission Carb Balance Whole Wheat Tortillas: These serve as the base for your tacos, holding everything together.
• 2 avocados: Diced and added for creaminess and healthy fats.
• 1/4 small head green cabbage: Provides crunch and freshness in the slaw.
• 1/4 small head red cabbage: Adds color and additional crunch to the slaw.
• 1/2 cup chopped fresh cilantro: Offers a fresh, herbaceous note.
• 2 T mayo: Helps create a creamy slaw dressing.
• 2 T Greek yogurt: Lightens up the slaw dressing while adding creaminess.
• 1 tsp. green Tabasco sauce: Adds a spicy kick; feel free to adjust to your taste.

Making This Shredded Beef Tacos

Now that you’ve gathered all your ingredients, let’s get cooking! The process is simple and rewarding. You’ll be amazed at how easy it is to create these delicious Shredded Beef Tacos. Follow along with these steps:

1. Start by trimming any visible fat from the chuck roast and cut it into several pieces. I often save the meat scraps to make homemade beef stock.
2. Rub the pieces of roast generously with the steak seasoning. This is crucial for ensuring every bite is flavorful.
3. In a heavy frying pan, heat the olive oil over medium-high heat. Once hot, add the pieces of meat and brown them well on all sides. This should take about 8 minutes in total, and the meat should be a nice golden brown.
4. While the meat is browning, mix together the Pace Picante Sauce, diced green chiles, lime juice, taco seasoning, and a little salt in a bowl. This mixture will become the sauce for your beef.
5. Once the meat is browned, place it in a slow cooker. Pour the sauce mixture over the beef, ensuring it’s well coated.
6. Cook the beef on low for about 6 hours, or until it’s so tender that it shreds apart easily with a fork. The aroma will be irresistible!
7. When the meat is done, carefully remove it to a cutting board. Pour the cooking sauce into a small pan and simmer it on medium heat until the sauce thickens and reduces by about half, roughly 10 minutes.
8. Using two forks, shred the meat apart. Return the shredded beef to the slow cooker to keep warm.
9. Mix the reduced sauce with the shredded meat in the slow cooker, stirring to combine. This ensures every bite will be packed with flavor.
10. Next, prepare the slaw. Thinly slice and chop the green cabbage and red cabbage. In a bowl, mix together the mayo, Greek yogurt, and green Tabasco sauce to create a dressing. Combine the dressing with the chopped cabbage.
11. Dice the avocados and toss them with a bit more lime juice to keep them fresh and vibrant.
12. Heat a non-stick pan over medium-high heat and cook 2 to 3 tortillas at a time. Flip them several times until they start to get firm, then fold each one in half to create taco shells.
13. To assemble your tacos, spread 2 to 3 tablespoons of shredded beef into each taco shell. Top with a thin layer of slaw and a couple spoonfuls of avocado.
14. Serve with extra lime wedges and more green Tabasco sauce for those who enjoy a spicy kick. Enjoy!
15. If you have any meat left over, it freezes wonderfully, making it easy to enjoy again later in the week!
16. If you want to make these tacos even quicker, you can use an Instant Pot. Just follow the same initial steps for browning the meat, then add everything to the pot, lock the lid, and set it to MANUAL, HIGH PRESSURE for 35 minutes. Let it release pressure naturally for a tender, juicy result.

Expert Tips about Shredded Beef Tacos

Now that you’re ready to dive into making these Shredded Beef Tacos, here are some expert tips to ensure your tacos turn out perfect every time:

• Storage: Store leftover beef in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
• Freezing: The shredded beef freezes well. Just portion it into bags or containers and freeze for up to 3 months.
• Pairing: Serve your tacos with sides like Mexican rice, refried beans, or a fresh salad for a complete meal.
• Variations: Switch up the toppings! Try adding pickled onions, jalapeños, or even cheese if you prefer.
• Meal Prep: Make a large batch of meat ahead of time. It’s perfect for meal prepping lunches for the week.
• Serve Hot: For the best experience, serve your tacos immediately after assembly while the beef is warm and the tortillas are crispy.

Accompaniments for Shredded Beef Tacos

• Mexican Rice: A side of fluffy Mexican rice pairs perfectly with the savory flavors of the Shredded Beef Tacos.
• Refried Beans: Serve a side of refried beans for a hearty addition that complements the beef.
• Fresh Salsa: A vibrant salsa adds a fresh element and a burst of flavor. Try a mango or pico de gallo salsa.
• Chips and Guacamole: Don’t forget some tortilla chips with guacamole for a crunchy, creamy snack before the tacos.
• Salad: A light salad with lime vinaigrette can balance the meal beautifully, providing a refreshing crunch.
• Drinks: Pair your tacos with refreshing drinks like agua fresca or classic margaritas for a festive feel.
• Light Dishes: If you want to keep things light, serve with grilled vegetables or a simple corn salad.

FAQ

Conclusion

The Shredded Beef Tacos are a delightful fusion of flavors and textures that can make any meal special. Whether you’re enjoying them on a casual night or serving them at a gathering, these tacos are sure to impress everyone at the table. I encourage you to give this recipe a try and create wonderful memories over delicious food. You won’t be disappointed!

Shredded Beef Tacos

The ultimate comfort food, Shredded Beef Tacos are packed with flavor and perfect for any occasion. Enjoy the tender beef topped with spicy slaw and creamy avocado. Ideal for a satisfying weeknight dinner or a festive gathering!

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Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs. lean chuck roast before trimming
• 1 T steak seasoning of your choice
• 2 tsp. olive oil for browning meat
• 1 1/4 cup Pace Picante Sauce see notes
• 1 4 oz. can diced green chiles see notes
• 2 T fresh squeezed lime juice
• 1 T taco seasoning
• 1/4 tsp. salt
• 8 pieces Mission Carb Balance Whole Wheat Tortillas
• 2 avocados diced
• 1 T fresh squeezed lime juice to toss with avocado
• 1/4 small head green cabbage very thinly sliced, then slightly chopped
• 1/4 small head red cabbage very thinly sliced, then slightly chopped
• 1/2 cup chopped fresh cilantro
• 2 T mayo
• 2 T Greek yogurt see notes
• 1 tsp. green Tabasco sauce or use your favorite hot sauce

Equipment

• Instant Pot
• Saucepan
• Slow Cooker
• Baking Sheet
• Skillet
• Frying Pan
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by trimming any visible fat from the chuck roast and cut it into several pieces. I often save the meat scraps to make homemade beef stock.
2. Rub the pieces of roast generously with the steak seasoning. This is crucial for ensuring every bite is flavorful.
3. In a heavy frying pan, heat the olive oil over medium-high heat. Once hot, add the pieces of meat and brown them well on all sides. This should take about 8 minutes in total, and the meat should be a nice golden brown.
4. While the meat is browning, mix together the Pace Picante Sauce, diced green chiles, lime juice, taco seasoning, and a little salt in a bowl. This mixture will become the sauce for your beef.
5. Once the meat is browned, place it in a slow cooker. Pour the sauce mixture over the beef, ensuring it's well coated.
6. Cook the beef on low for about 6 hours, or until it’s so tender that it shreds apart easily with a fork. The aroma will be irresistible!
7. When the meat is done, carefully remove it to a cutting board. Pour the cooking sauce into a small pan and simmer it on medium heat until the sauce thickens and reduces by about half, roughly 10 minutes.
8. Using two forks, shred the meat apart. Return the shredded beef to the slow cooker to keep warm.
9. Mix the reduced sauce with the shredded meat in the slow cooker, stirring to combine. This ensures every bite will be packed with flavor.
10. Next, prepare the slaw. Thinly slice and chop the green cabbage and red cabbage. In a bowl, mix together the mayo, Greek yogurt, and green Tabasco sauce to create a dressing. Combine the dressing with the chopped cabbage.
11. Dice the avocados and toss them with a bit more lime juice to keep them fresh and vibrant.
12. Heat a non-stick pan over medium-high heat and cook 2 to 3 tortillas at a time. Flip them several times until they start to get firm, then fold each one in half to create taco shells.
13. To assemble your tacos, spread 2 to 3 tablespoons of shredded beef into each taco shell. Top with a thin layer of slaw and a couple spoonfuls of avocado.
14. Serve with extra lime wedges and more green Tabasco sauce for those who enjoy a spicy kick. Enjoy!
15. If you have any meat left over, it freezes wonderfully, making it easy to enjoy again later in the week!
16. If you want to make these tacos even quicker, you can use an Instant Pot. Just follow the same initial steps for browning the meat, then add everything to the pot, lock the lid, and set it to MANUAL, HIGH PRESSURE for 35 minutes. Let it release pressure naturally for a tender, juicy result.

Notes

• Tip 1: Store leftover beef in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
• Tip 2: The shredded beef freezes well. Just portion it into bags or containers and freeze for up to 3 months.
• Tip 3: Serve your tacos with sides like Mexican rice, refried beans, or a fresh salad for a complete meal.
• Tip 4: Switch up the toppings! Try adding pickled onions, jalapeños, or even cheese if you prefer.
• Tip 5: Make a large batch of meat ahead of time. It’s perfect for meal prepping lunches for the week.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.