Description
Experience the rich and authentic flavors of Mexican Shredded Beef Tacos with tender chuck roast slow-cooked to perfection and seasoned with traditional spices. Served on warm corn tortillas with vibrant pickled red cabbage and a variety of fresh toppings, this recipe is perfect for taco nights or casual gatherings. Delight in a fiesta of taste with every bite, combining the zest of lime, the warmth of spices, and the crunch of pickled veggies.
Ingredients
Shredded Beef
- 2 1/2 - 3 lb chuck roast
- 1 Tablespoon coarse kosher salt*
- 2 - 4 Tablespoons unsalted butter or oil
- 1 onion, chopped
- 4 cloves garlic, diced
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon paprika
- 1/2 teaspoon coriander (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 Tablespoon tomato paste
- 1/2 cup broth (beef or vegetable)
- 1 lime, juiced
- Corn tortillas
Pickled Red Cabbage
- 1 1/4 cup water
- 1 1/4 cup red wine vinegar (substitute with white distilled vinegar if preferred)
- 2 Tablespoons sugar
- 1 1/2 teaspoon salt
- 1 small red cabbage, shredded
Additional Toppings
- Pickled onions
- Cilantro
- Lime wedges
- Lettuce
- Sour cream
- Salsa
- Hot sauce
- Guacamole
- Queso
Instructions
- Prepare the Chuck Roast: Trim any excess fat from the chuck roast and cut it into 2 to 3-inch pieces. Sprinkle the meat evenly with 1 tablespoon of coarse kosher salt, ensuring every surface is covered for proper seasoning.
- Brown the Meat: Heat 2 tablespoons of unsalted butter or oil in a dutch oven or large pot over medium-high heat. Place the chuck roast pieces into the hot pot and brown each side for approximately 7-8 minutes, developing a rich crust. Remove the meat and set it aside in a bowl.
- Sauté Aromatics: Add the chopped onion to the same pot and cook for 1 to 3 minutes until translucent. Stir in the diced garlic, chili powder, cumin, paprika, coriander (if using), dried oregano, black pepper, and tomato paste. Cook and stir for another 2 minutes to toast the spices, enhancing their flavor.
- Deglaze & Combine: Pour in the broth and scrape the bottom of the pot to loosen any browned bits. Return the browned chuck roast along with any accumulated juices back into the pot.
- Simmer the Beef: Bring the contents to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 4 to 5 hours, or until the chuck roast is so tender that it can be shredded easily with a fork.
- Finish with Lime Juice: Remove the lid, stir in the lime juice, and taste the shredded beef. Adjust seasoning if necessary to suit your preference.
- Prepare Pickled Red Cabbage: In a medium pot, bring water, red wine vinegar, sugar, and salt to a boil. Place the shredded red cabbage into heat-safe jars and pour the hot pickling liquid over the cabbage. Let it cool to room temperature, then refrigerate for at least 30 minutes before serving. The pickled cabbage can be stored refrigerated for 2-3 weeks.
- Assemble Tacos: Warm the corn tortillas until pliable. Layer the shredded beef on each tortilla, then add pickled red cabbage and your choice of additional toppings like pickled onions, cilantro, lime wedges, lettuce, sour cream, salsa, hot sauce, guacamole, or queso for a flavorful finishing touch.
Notes
- If using fine salt instead of coarse kosher salt, reduce the amount to about 3/4 tablespoon to prevent the beef from becoming too salty. Always adjust seasoning to taste.
- Leftovers of the shredded beef can be refrigerated for 2-3 days or frozen for up to 3 months, maintaining freshness and flavor.
- Double up your corn tortillas when assembling tacos to prevent them from falling apart and to hold the juicy fillings securely.
- Nutrition information provided refers to the beef only and does not include tortillas or toppings.
