Shredded Beef Taco Meat
Transform your taco nights with this irresistible Shredded Beef Taco Meat recipe, packed with bold, savory flavors! Tender chuck roast is slow-cooked to perfection in a rich blend of aromatic spices like chili powder, cumin, paprika, and oregano, complemented by fresh garlic, onion, and a splash of lime juice for a bright, zesty finish. This versatile and easy-to-make recipe allows you to achieve melt-in-your-mouth beef that’s perfect for tacos, burritos, or even rice bowls. With a preparation time of just 15 minutes and the option to use a slow cooker for effortless cooking, this dish is a game-changer for stress-free dinners or party-perfect meals. Serve it up on warm tortillas with your favorite toppings for an unforgettable taco experience!
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Recipe Information
Ingredients
- 2.5 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1.5 cups Beef broth
- 3 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Bay leaves
- 2 tablespoons Lime juice
- 2 tablespoons, chopped (optional) Fresh cilantro
Instructions
Trim excess fat from the chuck roast and cut it into 3-4 large chunks for easier browning and cooking.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the beef chunks on all sides until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Set the seared beef aside.
In the same pot, lower the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well to coat the onions and garlic with the spices.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot for added flavor.
Return the seared beef to the pot and nestle in the bay leaves.
Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Allow the beef to cook for 4-5 hours, or until it is fork-tender and easily shredded. Alternatively, transfer the mixture to a slow cooker and cook on low for 8 hours or high for 4-5 hours.
Once the beef is tender, remove it from the pot and use two forks to shred it into bite-sized pieces.
Return the shredded beef to the pot with the cooking liquid, stir in the lime juice, and simmer uncovered for an additional 10-15 minutes to thicken the sauce and infuse the flavors.
Remove the bay leaves before serving and garnish with chopped cilantro if desired.
Serve the shredded beef on warm tortillas and customize with your favorite taco toppings, such as shredded lettuce, cheese, diced tomatoes, salsa, or guacamole.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 561 mg | 12% | |
*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.
