10 Shredded Beef Tacos Recipe
Served with Salsa & Chips
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Ingredients
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Taco Filling
Taco Assembly
Salsa & Chips
Method
Taco Filling
- 1
Prepare the Beef
In a large pot or slow cooker, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper and sear it on all sides until browned. Remove the beef and set aside.
- 2
- 3
Add Spices and Broth
Stir in the chili powder, cumin, and beef broth. Return the beef to the pot, ensuring it’s submerged in the liquid. Cover and cook on low heat for 6-8 hours in a slow cooker or 2-3 hours on the stovetop until the beef is tender.
- 4
Taco Assembly
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble the Tacos
Place a generous amount of shredded beef in the center of each tortilla. Top with chopped cilantro, sliced jalapeño, a dollop of sour cream, and sprinkle with shredded cheese.
Salsa & Chips
- 7
Make the Salsa
In a bowl, combine the diced tomatoes, finely chopped onion, fresh lime juice, and chopped cilantro. Mix well and season with salt to taste.
- 8
Serve with Chips
Serve the salsa alongside a bag of tortilla chips for dipping.