Three Shredded Beef Tacos Recipe

Trim and season beef

Trim excess fat from the chuck roast and cut into 2–3 large pieces so they fit in your pot. Pat dry and season all over with 1 1/2 tsp sea salt, 1/2 tsp black pepper, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp ground coriander. Let rest at room temperature for 15 minutes while you prep aromatics.

Prepare aromatics

Peel and halve the yellow onion. Roughly chop one half and reserve the other half for serving (finely dice for the tacos). Mince 4 garlic cloves and seed and chop the jalapeño. Mix the canned diced tomatoes, 1 tbs chopped chipotle, orange juice and lime juice in a measuring cup.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tbs vegetable oil. When the oil is shimmering, add the seasoned beef pieces in a single layer (work in batches if necessary). Brown the beef on all sides, about 3–4 minutes per side, until well caramelized. Transfer browned beef to a plate.

Reduce heat to medium. Add the roughly chopped onion, minced garlic and chopped jalapeño to the pot. Cook, stirring occasionally, until softened and fragrant, about 4–5 minutes. Add remaining 1/2 tsp sea salt, 1/2 tsp black pepper and the remaining 1 tsp ground cumin and 1/2 tsp ground coriander; cook 30 seconds to bloom the spices.

Pour in the diced tomato mixture and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 2 cups beef broth and 1 bay leaf. Return the beef to the pot, nestling pieces into the liquid. Bring to a simmer, then reduce heat to low, cover partly and braise gently for 2 to 2 1/2 hours until beef is very tender and shreddable. Alternatively, transfer to a 300°F (150°C) oven and braise covered for the same time.

When beef is fork-tender, remove meat to a cutting board and let rest 5 minutes. Skim off any excess fat from the braising liquid and discard the bay leaf. Use two forks to shred the beef finely. If you prefer a saucier filling, reserve 1/2–1 cup of the braising liquid and stir into the shredded beef to moisten; adjust seasoning with remaining salt if needed.

Warm the corn tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas warm wrapped in a clean towel or in a tortilla warmer.

Build each taco: place about 2–3 tablespoons of shredded beef on each tortilla (this recipe makes roughly 12 tacos; adjust to serve 3 tacos per person). Top with a small spoonful of finely diced white onion, a sprinkle of chopped cilantro, a few slices of avocado, and a smear of crumbled queso fresco. Add a squeeze of lime and a dash of hot sauce or extra adobo chipotle to taste.

Serve immediately while hot with extra lime wedges on the side.