Shredded Beef Or Chicken Taco Recipe

Name: Mitla Cafes Shredded Beef Or Chicken Taco Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg beef chuck roast (for shredded beef) OR boneless skinless chicken thighs (for shredded chicken); 1 medium onion; 4 cloves garlic; 2 cups beef broth (for beef) OR chicken broth (for chicken); 2 tbs tomato paste; 2 tbs lime juice; 1 tbs olive oil; 1 tsp chipotle in adobo (finely chopped) OR 1 tsp smoked paprika if unavailable; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder; 1.5 tsp salt; 0.5 tsp black pepper; 1 whole bay leaf; 12 pieces corn or flour tortillas; 0.25 cup white onion (finely chopped); 0.25 cup fresh cilantro (chopped); 4 pieces radishes (thinly sliced); 4 pieces lime wedges; 0.5 cup crumbled queso fresco or grated cheddar; 1 cup avocado or guacamole; 0.5 cup salsa roja or verde

Inspired by Mitla Cafe

Time3h

Serves6

Make Shredded Beef Or Chicken Taco Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

2.2 lb (1 kg) beef chuck roast (for shredded beef) OR boneless skinless chicken thighs (for shredded chicken)

1 medium Onion

4 cloves Garlic

2 cups beef broth (for beef) OR chicken broth (for chicken)

2 tbs tomato paste

2 tbs ReaLime juice

1 tbs olive oil

1 tsp chipotle in adobo (finely chopped) OR 1 tsp smoked paprika if unavailable

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Chili powder

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 whole bay leaf

Tortillas & Toppings

12 pieces corn or flour tortillas

1/4 cup white onion (finely chopped)

1/4 cup fresh cilantro (chopped)

4 pieces radishes (thinly sliced)

4 pieces Lime wedges

1/2 cup crumbled queso fresco or grated cheddar

1 cup avocado or guacamole

1/2 cup salsa roja or verde

Method

Protein & Marinade

Prepare aromatics

Peel and halve the onion; reserve one half for later (finely chop the reserved half for topping). Peel and mince the garlic cloves.

Sear the meat

Pat the beef roast or chicken thighs dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the meat on all sides until browned (about 3–4 minutes per side for chicken, 4–6 minutes per side for beef). Remove the meat to a plate.

Build the braising liquid

Reduce heat to medium. Add the halved onion (cut side down) to the pot and cook 3 minutes until softened and slightly browned. Add minced garlic and sauté 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute. Add 1 teaspoon chipotle in adobo (or smoked paprika), 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and the remaining salt and pepper. Cook spices 30 seconds to bloom.

Braise

Return the meat to the pot. Add 2 cups broth (beef or chicken) and 2 tablespoons lime juice and 1 bay leaf. The liquid should come about halfway up the meat; reduce heat to low so the pot simmers gently. Cover and braise until very tender: for chicken, simmer 35–45 minutes; for beef, simmer 2.5–3 hours (or transfer to a 300°F/150°C oven for the same times). Check once halfway and rotate meat if needed.

Shred and reduce sauce

Remove meat to a cutting board and let rest 5 minutes. Using two forks, shred the meat into bite-sized strands. Meanwhile, increase heat under the pot to medium-high and simmer the braising liquid uncovered 6–8 minutes to reduce and concentrate flavors. Return shredded meat to the pot and toss to coat, simmering 2–3 minutes so the meat absorbs the sauce. Taste and adjust seasoning with additional salt or lime juice if needed.

Tortillas & Toppings

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F/175°C oven for 10 minutes. Keep wrapped in a clean towel to stay warm.

Prepare toppings: finely chop the reserved half onion (about 1/4 cup), chop cilantro, thinly slice radishes, crumble queso fresco, and slice or mash avocado. Place salsas and lime wedges in small bowls for serving.

Assemble tacos: place 1–2 tablespoons shredded meat per tortilla (adjust to preference). Top with a spoonful of chopped onion, cilantro, radish slices, a sprinkle of cheese, a dollop of avocado or guacamole, and salsa. Squeeze lime over top to finish.

Serve immediately while warm. Leftover shredded meat keeps in an airtight container in the refrigerator 3–4 days and can be reheated gently in a skillet with a splash of broth.