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Soft Shredded Beef Taco Recipe

Name: Mitla Cafes Soft Shredded Beef Taco Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 2–3" pieces; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbsp vegetable oil; 1 each yellow onion, large, quartered; 6 each garlic cloves, smashed; 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp chipotle in adobo, minced; 1 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 1 each bay leaf; 2 tbsp fresh lime juice; 0.25 cup fresh cilantro, chopped; 0 to taste salt (to taste); 12 each small corn or flour tortillas; 0.5 cup diced white onion; 0.5 cup chopped tomatoes or pico de gallo; 0.5 cup crumbled queso fresco or shredded cheddar; 2 tbsp pickled jalapeños or sliced fresh (optional)

Inspired by Mitla Cafe

Time3h 20m

Serves6

Make Soft Shredded Beef Taco Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Braising Liquid

2 lbs beef chuck roast, trimmed and cut into 2–3" pieces

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbsp Tuscany sunflower oil

1 each yellow onion, large, quartered

6 each garlic cloves, smashed

2 cups beef broth

2 tbsp tomato paste

1 tbsp chipotle in adobo, minced

1 tbsp Apple cider vinegar

1 tsp Ground cumin

1 tsp dried oregano (Mexican if available)

1 each bay leaf

Finishing & Serving

2 tbsp Fresh lime juice

1/4 cup Fresh cilantro, chopped

0 to taste salt (to taste)

12 each small corn or flour tortillas

1/2 cup diced white onion

1/2 cup chopped tomatoes or pico de gallo

1/2 cup crumbled queso fresco or shredded cheddar

2 tbsp pickled jalapeños or sliced fresh (optional)

Method

Beef and Braising Liquid

Season and Sear

Pat the beef pieces dry with paper towels. Season all sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tbsp vegetable oil. When shimmering, sear the beef in batches, 2–3 minutes per side, until a deep brown crust forms. Transfer seared pieces to a plate.

Sauté Aromatics

Reduce heat to medium. Add the quartered onion to the pot and cook, stirring occasionally, until softened and browned at the edges, about 6–8 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant.

Deglaze and Build Braising Liquid

Stir in 2 tbsp tomato paste and cook 1 minute. Add 1 tbsp minced chipotle, 1 tbsp apple cider vinegar, 1 tsp ground cumin, 1 tsp dried oregano, and the bay leaf. Pour in 2 cups beef broth, scraping up browned bits from the bottom of the pot with a wooden spoon. Return the seared beef to the pot, nestling pieces partially submerged in the liquid.

Braise

Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low to maintain a low simmer (or transfer to a preheated 325°F/160°C oven). Cook until the beef is fork-tender and shreds easily, 2.5–3 hours on the stovetop low simmer or 2–2.5 hours in the oven. Check once halfway through and rotate pieces; add up to 1/2 cup additional hot broth or water if liquid is evaporating too much.

Finishing & Serving

Shred and Reduce Sauce

When beef is fork-tender, remove it from the pot to a cutting board or bowl and discard the bay leaf. Using two forks or meat claws, shred the beef into bite-sized strands. Skim any excess fat from the surface of the braising liquid. If the braising liquid is thin, simmer it uncovered over medium heat for 6–10 minutes to reduce and concentrate flavors; you want about 1 to 1 1/2 cups of sauce remaining. Taste and adjust seasoning with salt as needed.

Mix and Brighten

Return the shredded beef to the reduced sauce and stir to coat. Add 2 tbsp fresh lime juice and 1/4 cup chopped cilantro, stir to combine, and let rest off heat 5 minutes so flavors meld.

Warm Tortillas

Warm tortillas on a dry skillet over medium heat for about 30 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds until pliable.

Assemble Tacos

Divide the shredded beef among 12 tortillas (about 2–3 oz beef per taco). Top each with a sprinkle of diced white onion, chopped tomatoes or pico de gallo, crumbled queso fresco (or shredded cheddar), a few pieces of pickled or fresh jalapeño if desired, and extra cilantro and lime wedges for serving.

Serve

Serve immediately while warm. Leftover beef keeps refrigerated in an airtight container for up to 4 days and reheats gently in a skillet with a splash of broth.