Shredded Beef Tacos Recipe
This Shredded Beef Tacos Recipe is next-level! Tender, juicy beef in a flavorful sauce with perfect seasoning, just add your favorite toppings and enjoy!
Servings: 8 servings
Cost: $15.89
Equipment
- Dutch oven or oven-safe, heavy-bottomed pot
Ingredients
- 2.25 to 2.5 pounds beef chuck roast
- Salt and pepper
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 20 ounces mild red enchilada sauce 2 (10-ounce) cans, divided, see note 1
- 4 ounces mild diced green chiles 1 can
- 16 medium corn tortillas or flour tortillas, 8-inch
- Toppings as desired see note 2
Instructions
- Remove the chuck roast from packaging and pat dry with a paper towel. Season all over with 1-1/2 teaspoons salt and 1 teaspoon pepper.
- Heat 2 tablespoons oil in a large Dutch oven or oven-safe, heavy-bottomed pot over medium-high heat. Once hot, add beef and brown for 5–7 minutes on each side, until a crust forms and the beef releases easily from the pan. Transfer seared beef to a slow cooker.
- Reduce the heat to low, add remaining 1 tablespoon oil to the Dutch oven, and sauté diced onion for 3 minutes. Add the seasonings and sauté 1 more minute. Stir in 10 ounces enchilada sauce, scraping up any browned bits from the bottom of the pan.
- Transfer the onion mixture to the slow cooker, along with remaining 10 ounces enchilada sauce and the undrained green chiles. Cover and cook on low for 7–9 hours or until the beef is very tender. (Or cook on high for 5–7 hours, but note that the beef may not be as tender.)
- Once beef is cooked, transfer to a plate and let cool slightly. Shred beef with two forks, discarding any fat. Briskly whisk the sauce in the slow cooker, and adjust seasoning with additional salt and pepper if needed. Add 1 cup of the sauce to the shredded beef and gently toss to combine (see note 3).
- Serve the beef on charred tortillas (see note 4) with your favorite toppings (see note 2).
Video
Notes
Note 1: Enchilada sauce can vary in flavor and heat depending on the brand. I recommend Old El Paso® mild red enchilada sauce. If using a different brand, taste the sauce first to ensure it's not too spicy and that you like the flavor.
Note 2: For serving, add your favorite taco toppings such as cheese, lime, avocado/guacamole, pico de gallo or tomatoes, sour cream, and/or cilantro lime sauce.
Note 3: This recipe makes more sauce than needed for one batch of tacos. Don't reduce the amount, as the beef requires the full amount of sauce to cook properly.
Note 4: To char tortillas, spray both sides with cooking spray and char on a stovetop flame (10 seconds per side) or in a pan.
Storage: Store leftover shredded beef in an airtight container in the fridge for up to 4 days, or freeze for 3 months. Keep tortillas and toppings separate
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 36.4g | Protein: 30.6g | Fat: 13.2g | Cholesterol: 75.4mg | Sodium: 1334.2mg | Fiber: 6.5g | Sugar: 10.8g