These Shredded Beef Tacos are so tender and delicious! Make them in the slow cooker, Instant Pot or on the stove for an easy weeknight meal.
Ingredients and substitutions
- Olive oil – or any neutral cooking oil such as avocado oil.
- Chuck roast – cut up some brisket, rump roast, round roast or flank steak if you can’t find any chuck roast.
- Yellow onion – white or red onion can also be used.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Chipotles in adobo sauce – chipotle powder will work but has a slightly different flavour.
- Taco seasoning – use a store-bought blend or make your own using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper.
- Lime juice – use either fresh or bottled lime juice.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Salt & pepper – to taste.
- Beef broth – vegetable broth would work but will have a slightly different flavour.
- Corn tortillas – you can use flour tortillas or lettuce wraps instead.
Topping ideas
- Pico de gallo – homemade or jarred salsa would also be good.
- Guacamole – you could also use sliced fresh avocado.
- Sliced jalapenos – if you don’t want a lot of spice, swap out for pickled jalapenos or diced bell peppers.
- Diced red onions – diced white onions can be used instead.
- Feta cheese – swap out for cotija cheese or another cheese of your choice like Monterey Jack.
- Cilantro – leave this off if you’re not a fan of cilantro.
- Lime wedges – leave these off if you don’t have any on hand.
How to make shredded beef tacos
Step 1: Cut up the chuck roast.
Cut up the chuck roast into 1-inch pieces.
Step 2: Cook the beef in the crockpot, Instant Pot, or on the stove.
Add the olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the slow cooker or Instant Pot. If you are cooking the beef on the stove, you can brown it and saute the onions and garlic before adding in the other ingredients.
Step 3: Shred the beef.
Once the beef has finished cooking, use two forks to shred it.
Step 4: Prep your toppings.
Chop cilantro, slice jalapeno, and get your pico de gallo and guacamole ready.
Step 5: Add the beef to the tortillas.
Warm your corn tortillas in the microwave or on the stove, then top with the beef mixture.
Step 6: Assemble your tacos and dig in!
Add all your desired toppings to the tacos and enjoy!
What goes with beef tacos?
These tacos are so delicious, especially when you add on your favourite toppings! That being said, if you’re looking for side dish ideas, there are plenty of options.
Here are some ideas of what you can serve with these shredded beef tacos:
- Refried beans
- Mexican street corn
- Coleslaw
- Tortilla chips and salsa
- Fried rice
- Side salad
Frequently Asked Questions
I like using chuck roast for my shredded beef tacos. The marbling gives you the best melt-in-your-mouth tenderness, which is exactly what you want when you’re making shredded beef! If you can’t find any chuck roast, you can also try using brisket, rump roast, round roast or even flank steak.
I seasoned the beef for these tacos with onion and garlic, chipotles in adobo sauce, lime juice, soy sauce, beef broth, salt, pepper and taco seasoning. You can use a store-bought taco seasoning or make your own using a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper.
This recipe has 483 calories per serving. Each serving includes three corn tortillas and 1/6 of the shredded beef mixture. Keep in mind you’ll need to add on extra calories based on whatever toppings you add.
Carne asada is a shredded beef recipe, but these tacos are not carne asada tacos. Carne asada tacos are made with skirt steak and are typically sliced thinly instead of being shredded with a knife and fork like with this recipe.
Storing and reheating
You can’t store these tacos after they’ve been assembled, but you can store the shredded beef and toppings separately! They’re great for lunches or quick dinners throughout the week. Store everything in individual glass bowls or airtight containers for up to 5 days.
When you’re ready to enjoy your tacos, warm up the shredded beef in the microwave for a couple minutes or in a skillet on the stovetop. Then assemble your tacos with your favourite toppings and dig in!
Freezing the shredded beef
Freeze the shredded beef to use for future meals or future taco nights. Once the beef has completely cooled, transfer it to freezer-safe Ziploc bags or airtight containers and freeze for up to 3 months. Let it defrost in the fridge overnight then reheat as normal.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these tacos into your weekly lunches.
- Try making this recipe in a crock pot.
- Here’s the Instant Pot I use.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Shredded Beef Tacos {So Tender!}
Ingredients
- 1 tbsp olive oil
- 2 lb chuck roast cut into 1 inch pieces
- 1 yellow onion diced
- 4 cloves garlic, minced
- 2 tbsp chipotles in adobo sauce
- 2 tbsp taco seasoning
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1/2 tsp each salt & pepper
- 1 cup beef broth
- 18 corn tortillas
Topping ideas
- Pico de gallo
- Guacamole
- Sliced jalapenos
- Diced red onions
- Feta cheese
- Cilantro
- Lime wedges
Instructions
Crockpot instructions
- Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the crockpot, stirring to combine. Cook on high for 3 hours or on low for 6 hours.
- Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Instant Pot instructions
- Add olive oil, onion, beef, chipotles, garlic, taco seasoning, lime juice, soy sauce, salt and pepper and beef broth to the Instant Pot in that order. Do not stir. Cook on high pressure for 20 minutes, then let the Instant Pot do a natural release of the pressure.
- Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Stovetop instructions
- Add olive oil to a large pot over medium-high heat. Add beef, browning for 2-3 minutes. Add in onions and garlic, sauteeing another 2 minutes until softened and fragrant. Add beef broth, chipotles, taco seasoning, lime juice, soy sauce and salt and pepper, stirring to combine.
- Cook over medium-low heat for 3 hours, stirring occasionally. Shred beef with two forks, then serve over corn tortillas with desired toppings. Enjoy!
Comments & Reviews
Ashley says
My husband and 4 year old clapped for me after I made these tonight 😆 I didn’t want them too spicy so my 4 year old could partake so I added half a can of diced tomatoes. My instant pot needs 2 cops of liquid, so I doubled all ingredients except the chipotle and taco seasoning (again because of heat factor) it came out amazing! Very tender. Still slightly spicy. I topped with organic coleslaw mix from Trader Joe’s, avocado, cilantro, lime juice, queso fresco. Yum’
Taylor Stinson says
I’m so happy you enjoyed and glad you were able to make them in the Instant Pot!
Shaheen says
Great dish, my husband enjoyed a lot.
Gunger says
Made this recipe and my family loved it. My daughter said this needs to be on regular rotation! Thanks so much for a wonderful recipe.
Taylor Stinson says
I’m so happy you all enjoyed 🙂