Shredded Beef Tacos are boldly seasoned and will practically melt in your mouth. Slow cooked and coated in a blend of taco seasoning and hot sauce, just pop in a taco shell and add your favorite toppings for a delicious and custom meal!
Shredded Beef Tacos
Personally, I love any kind of shredded meat in recipes. Chicken, pork, beef – you name it! The blend of taco seasoning, garlic, hot sauce, and a surprise hint of lime juice really melts into the beef as it slowly cooks for hours. By cooking it for 6-8 hours, the meat becomes super tender and practically falls apart when you shred it. The hot sauce doesn’t make it too spicy, just enough to add flavor. The meat is juicy and flavorful without being too strong so it’s perfect for a million types of tacos. You could even set up a taco bar with different toppings and have everyone make their own! Lettuce, tomato, onions, cilantro, cotija cheese, onions, maybe even pineapple and salsa? The options are endless with these savory shredded beef tacos! You can even use the leftover beef for nachos, quesadillas, or even a rice bowl!
The greatest thing about tacos is how versatile they are. Try these Mushroom Tacos for a vegetarian version. Or the Best Fish Tacos, no beach necessary!
What’s the best cut of meat to use?
I prefer chuck roast and just trim the fatty bits off. You could substitute a rump roast, flank steak, maybe brisket. Whichever cut you use, you’ll want about 2-2 ½ pounds of meat cut into large chunks. The cooking process will be the same no matter what.
How To Make Shredded Beef Tacos
- Mix. In a 4-6 quart slow cooker, mix together the hot sauce, taco seasoning, garlic powder, lime juice, salt, and pepper.
- Add. Add in the roast pieces and flip over a few times to coat them in the mixture.
- Cook. Cover and cook on low for 8 hours or high for 6. Take a moment a couple times during the cooking process to pour the sauce over the roast to keep it moist. I highly recommend cooking on low to really let that meat fall apart.
- Shred. Transfer the roast to a cutting board and thoroughly shred.
- Return. Pour the sauce into a measuring cup and return the shredded meat to the slow cooker.
- Pour. Pour as much of the sauce as you want back over the meat to add back in some flavor and stir to recombine.
- Serve. Serve with tortillas and your favorite taco toppings like shredded cheese, cilantro, salsa, jalapenos, onions, pico de gallo, etc. and enjoy!
Storing Shredded Beef Tacos
Leftover beef can be stored in an airtight container in the fridge for 5 days. Store any other taco toppings along with the tortillas separately. To reheat, pop in the microwave on its own until warmed through then build your taco. The leftovers are also amazing on nachos!
Ingredients Notes for Shredded Beef Tacos
- Hot Sauce – Choose your favorite brand, flavor, and spice level!
- Taco Seasoning – You can use a 1 ounce packet or your own homemade blend.
- Garlic Powder – Feel free to measure this one with your heart, garlic lovers!
- Lime – Start with one to juice. You can always do two if the limes are particularly small.
- Salt and Pepper – Enough to taste.
- Chuck Roast – I used a little over 2 pound roast with any excess fat trimmed off before cooking.
- Tortillas – Corn or flour, soft, hard, whichever you prefer.
- Taco Toppings – Lettuce, tomato, shredded cheese, onion, cilantro, pico de gallo, salsa, sliced jalapenos (fresh or pickled), sour cream, the list goes on!
Enjoy!
~Nichole
Shredded Beef Tacos
Ingredients
- 8 Ounces Ortega or Taco Bell hot sauce
- 1 1 oz. Packet Taco seasoning
- 2 tsp Garlic powder
- 1 Lime juiced
- 1/2 tsp Salt plus more to taste
- 1/2 tsp Pepper plus more to taste
- 1 2-2.5 lb Chuck roast, with the excess fat trimmed
Instructions
- Mix the hot sauce, taco seasoning, garlic powder, lime juice, salt, and pepper in a 4-6 quart slow cooker.
- Place the roast inside and flip it over a couple of times to coat it completely.
- Cover with the lid and cook on low for 8 hours or high for 6 hours, pouring sauce over the roast at least twice or more to keep it moist. (I highly recommend cooking it low and slow so that the collagen gelatinizes and the meat falls apart when it’s time to shred and eat it.)
- Remove all the pieces of the roast from the pot and shred it separately.
- Pour all the sauce from the pot into a measuring cup and return the meat to the pot.
- Stir as much of the sauce back into the meat as you like.
- Serve with corn or flour tortillas, toppings like onion and cilantro pico de gallo, and sliced jalapeños.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
