shredded beef tacos

Name: Shredded Beef Tacos
Prep time: 25 min
Cook time: 3 h
Yield: 8
Cuisine: Mexican
Ingredients: ## SHREDDED BEEF; 3 pound(s) chuck roast; 1 tablespoon(s) smoked paprika; 1 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 2 tablespoon(s) olive oil; 1 medium yellow onion, diced; 4 clove(s) garlic, minced; 1 cup(s) low-sodium beef broth; 2 - chopped chipotle pepper; 1 tablespoon(s) Adobo sauce; 1 cup(s) orange juice; 1 - lime juice; 2 tablespoon(s) tomato paste; ## TACOS; 8 - flour or corn tortillas; 1 - jalapeno, sliced; 1/4 cup(s) thinly sliced red onions; torn cilantro; 1 small tomato, chopped; Cotija (Mexican crumbling cheese)

3 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Dec 28, 2025

These shredded beef tacos are loaded with beef slow-cooked in warm spices, chipotle peppers, and Adobo sauce, and topped with tomatoes, red onions, cilantro, and Cotija cheese.

Rate

prep time 25 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

SHREDDED BEEF
3 pounds chuck roast
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup low-sodium beef broth
2 - chopped chipotle pepper
1 tablespoon Adobo sauce
1 cup orange juice
1 - lime juice
2 tablespoons tomato paste
TACOS
8 - flour or corn tortillas
1 - jalapeno, sliced
1/4 cup thinly sliced red onions
torn cilantro
1 small tomato, chopped
Cotija (Mexican crumbling cheese)

How To Make shredded beef tacos

Step 1

Whisk together the smoked paprika, chile powder, and ground cumin. Rub it on both sides of the chuck roast and let the roast sit for an hour.

Step 2

Heat 1 1/2 tablespoons olive oil in a cast-iron skillet over medium heat. Brown the roast on both sides. Place the roast in the bottom of a large slow cooker.
Step 3

Cook the onion in the skillet over medium heat until soft and lightly browned on the edges. Reduce the heat to low, add the garlic, and cook for 1 minute. Stir in the beef broth and scrape the bottom of the skillet to deglaze all those brown bits.
Step 4

Add the onion mixture, chipotle peppers, Adobo sauce, orange juice, lime juice, and tomato paste to the Crock Pot.
Step 5

Cover and cook on high for 3 hours or low for 6 hours.
Step 6

Shred the beef with two forks while removing any cartilage and fat. Return the meat to the Crock Pot.
Step 7

When ready to make the tacos, use tongs to remove the beef from the liquid. Add the shredded beef, jalapenos, red onion, cilantro, tomato, and Cotija cheese to flour or corn tortillas.
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