Shredded Beef for Tacos or Burritos
Transform your taco nights with this irresistible Shredded Beef for Tacos or Burritos, a flavor-packed recipe that delivers fall-apart tender meat infused with smoky, spicy, and tangy notes. Made with a hearty beef chuck roast, this dish is slow-cooked to perfection in a rich sauce of beef broth, tomato paste, and chipotle peppers, enhanced by aromatic spices like cumin and oregano. The result is a melt-in-your-mouth shredded beef that soaks up every drop of bold flavor, perfect for stuffing into warm tortillas or rolling into burritos. With minimal prep time and versatile serving options, this dish is an effortless way to elevate family dinners and gatherings. Garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch! Keywords: shredded beef, tacos, burritos, slow-cooked beef, Mexican recipe, chipotle peppers, tender beef.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 2 tbsp Chipotle peppers in adobo, chopped
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 whole Bay leaf
- 1 tbsp Fresh lime juice
- 2 tbsp Chopped fresh cilantro (optional, for serving)
Instructions
Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
Season the beef chuck roast generously with salt and black pepper, then sear it in the hot oil for 3-4 minutes per side until browned. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the beef broth, tomato paste, chipotle peppers, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine.
Return the seared beef to the pot, making sure it is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the beef cook for 4 hours, turning it occasionally to ensure even cooking. Alternatively, transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4-5 hours.
Once the beef is tender and easily shreds with a fork, remove it from the pot and shred it using two forks.
Return the shredded beef to the pot and stir it into the sauce to coat evenly. Discard the bay leaf.
Stir in the lime juice and adjust seasoning with more salt and pepper if needed.
Serve the shredded beef warm in tacos, burritos, or over rice, and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6388 mg | 278% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.3 g | ||
| Protein | 255.8 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4689 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
