Shredded Beef & Cheese Recipe

Prepare and season

Trim excess fat from the chuck roast and pat it dry with paper towels. Rub the roast with salt, black pepper, cumin, smoked paprika, and dried oregano, coating all sides evenly.

Sear the beef

Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned (do not overcrowd). Transfer the roast to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the pot and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic and tomato paste and cook 60–90 seconds, stirring, to bloom the paste and garlic.

Deglaze and braise

Add about 1/2 cup of the beef broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon. Return the roast to the pot and pour in the remaining beef broth so the liquid comes about halfway up the roast. Bring to a gentle simmer, then reduce heat to low, cover, and simmer very gently for 2.5–3 hours until the meat is fork-tender and easily pulls apart. Alternatively, place the seared roast and aromatics in a 325°F (160°C) oven covered and braise for 2.5–3 hours.

Shred and finish

Remove the roast to a cutting board and let rest 10 minutes. Use two forks to shred the beef into bite-sized pieces. Skim and discard any excess fat from the braising liquid. Return shredded beef to the pot with about 1/2 cup of the braising juices (add more if you prefer moister meat) and stir in lime juice if using. Taste and adjust seasoning with additional salt/pepper as needed.

Warm tortillas and prepare cheese

Warm tortillas on a dry skillet over medium heat or wrapped in foil in a 350°F oven for 5–8 minutes until pliable. Combine shredded cheddar and Monterey Jack in a bowl and toss lightly to mix.

Assemble shredded beef & cheese

Place a warmed tortilla on a plate. Spoon 1/3 to 1/2 cup of shredded beef down the center of each tortilla (adjust to preference). Sprinkle 1/4 to 1/3 cup of the shredded cheese over the hot beef so it begins to melt. Add cilantro and pickled jalapeños or salsa if using.

Melt cheese (optional)

If you prefer fully melted cheese, place assembled tortillas briefly under a broiler (1–2 minutes) or back in a hot skillet and cover with a lid for 1 minute until cheese is melted. Watch closely to avoid burning tortillas.

Serve

Serve warm with sour cream and lime wedges on the side for squeezing. Offer extra salsa, cilantro, and pickled jalapeños as condiments.

Leftovers: Store shredded beef in an airtight container with some braising liquid for up to 4 days in the refrigerator or freeze up to 3 months. Reheat gently in a skillet with a splash of broth to keep moist.