Mexican Shredded Beef Tacos

Ingredients

• 1 largeonion, halved and sliced
• 1.36 kgboneless chuck or blade roast
• 240 ml (1 cup)beef stock
• ½–1½ tablespoonschipotle chilli powder, adjusted to taste
• 1 tablespoonpaprika
• 1 teaspoondried coriander
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• ½ teaspoondried oregano
• ½ teaspoonground allspice
• 3 tablespoonstomato purée (double-concentrated recommended)
• 100 g (½ cup)brown sugar
• 80 ml (⅓ cup)cider vinegar
• 1 largeavocado, peeled and stoned
• 1 mediumjalapeño, cored, deseeded and roughly chopped
• 1 clovegarlic
• 15 g (¼ cup)fresh coriander, chopped
• 1 tablespoonsoured cream
• Juice of ½lime
• ½ teaspoonsalt
• 8–10corn or flour tortillas (corn tortillas are recommended for crisp tacos)
• 150 g (1 cup)red onion, chopped
• To garnishfresh coriander, chopped
• To servelime wedges
• As prepared aboveavocado, coriander and lime sauce

Instructions

1. 1

   Heat the oven

   For the oven method, preheat the oven to 163°C without the fan on.

2. 2

   Arrange the beef

   Lightly grease a lidded Dutch oven. Scatter the sliced onion over the base and place the beef on top.

3. 3

   Mix the sauce

   Stir all the ingredients for the Mexican shredded beef sauce together in a bowl. Pour the sauce over the beef, then add the beef stock to the pot, taking care not to pour it directly over the sauced beef. Cover and cook in the preheated oven for about 3 hours, without disturbing it, until the beef is tender enough to pull apart with a fork.

4. 4

   Use a slow cooker

   For the slow cooker method, put the onion in the bottom of the cooker and place the beef on top. Pour over the sauce mixture, then add the stock without pouring it directly over the sauced beef. Cover and cook on LOW for 8–10 hours, until fork-tender and easy to shred.

5. 5

   Shred the beef

   For either method, move the cooked beef to a rimmed baking tray, leaving the braising liquid in the pot. If the beef is tied with string, cut it off and discard it. Pull the beef apart with two forks.

6. 6

   Store the beef

   If preparing ahead, transfer the shredded beef to a container and refrigerate for 2–3 days or freeze for up to 3 months.

7. 7

   Keep the liquid

   If serving soon, keep the braising liquid warm over a low heat. If preparing ahead, strain it, transfer it to a container and refrigerate for 2–3 days or freeze for up to 3 months.

8. 8

   Make the sauce

   Put all the avocado, coriander and lime sauce ingredients in a food processor. Process until combined but still slightly chunky, then set aside or refrigerate if making ahead.

9. 9

   Prepare the tray

   For crisp tacos, preheat the oven to 218°C without the fan on. Line a large baking tray with baking parchment and set it aside.

10. 10

    Warm the liquid

    If the braising liquid has been refrigerated, remove the layer of fat from its surface and set it aside in a small bowl. Warm the remaining liquid in a saucepan or microwave and set it aside.

11. 11

    Fill the tortillas

    Heat a frying pan over a medium heat. Add a little of the reserved fat, let it melt and spread it around the pan. Briefly cook a tortilla in the fat, add some cheese to one half, then top with shredded beef and chopped red onion. Fold the empty half over the filling and transfer the taco to the lined tray. Repeat with the remaining tortillas.

12. 12

    Bake until crisp

    Once all the tacos are on the tray, bake them in the preheated oven for 8–10 minutes, until crisp.

13. 13

    Serve the tacos

    Top the crisp tacos with a dollop of avocado sauce, garnish with chopped coriander and serve with lime wedges for squeezing. Put out some warmed braising liquid for dipping.

14. 14

    Assemble soft tacos

    For the soft taco variation, warm the tortillas. Spread a dollop of avocado sauce down the middle of each, then add warmed shredded beef and drizzle with a little warmed braising liquid. Top with shredded cheese and chopped red onion, then add chopped fresh coriander and/or chopped lettuce.

What are Mexican shredded beef tacos?

Tacos are a Mexican dish built around a tortilla filled with a savoury topping. This version uses beef slowly cooked until it can be pulled apart, with chipotle, paprika, tomato and vinegar in the braising sauce.

The long, gentle cook makes a firm cut of beef tender, while the avocado, coriander and lime sauce brings a cool, tangy contrast. You can serve the filling in soft tortillas or fold and bake them for a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 30g protein, 30g carbs, 21g fat.

The beef supplies most of the protein, while the tortillas and brown sugar contribute carbohydrates. Fat comes mainly from the beef and avocado, with additional fat depending on the cheese and reserved cooking fat used. To balance the plate, serve with a generous portion of chopped lettuce or other vegetables alongside.

Building flavour in the braise

Spice blend: Chipotle brings heat, while paprika, coriander, oregano and allspice round out the seasoning. Start at the lower end of the chipotle range if you prefer a milder result.

Sauce balance: Tomato purée, brown sugar and cider vinegar make a savoury, sweet-and-sharp mixture. The beef stock goes into the pot separately, rather than being poured over the sauce on the meat.

Why the beef needs a long cook

Low and slow: The oven method cooks the covered beef at 163°C for about 3 hours; the slow cooker method takes 8–10 hours on LOW. Either way, the useful cue is tenderness rather than the clock alone.

Ready to shred: The beef should yield easily when tested with a fork. If it still feels firm, continue cooking until it can be pulled apart without much effort.

Getting crisp tacos

Fat in the pan: A little reserved fat from the chilled braising liquid helps the tortillas cook briefly in the frying pan before baking. Spread it around the pan so the tortilla gets an even coating.

Fold and bake: Keep the cheese and beef on one half, fold the other side over, and arrange the tacos on the lined tray. Bake at 218°C for 8–10 minutes, checking for crispness.

Making the avocado sauce

Texture: Process the sauce ingredients until combined but still a little chunky, as directed. A completely smooth blend is not needed.

Timing: The sauce can be made while the beef cooks or prepared ahead and refrigerated. Its lime and coriander flavours provide a fresh counterpoint to the rich, slow-cooked filling.

Soft or crisp: serving options

Soft tacos: Warm the tortillas, spread on avocado sauce and add hot beef with a little braising liquid. Finish with red onion, cheese and coriander, or chopped lettuce as suggested in the method.

Crisp tacos: Serve with extra sauce, lime wedges and a bowl of warm braising liquid for dipping. The recipe also suggests chopped coriander as a garnish.

Planning the cooking time

The oven and slow cooker are alternatives, not stages to combine: choose the oven for an approximately 3-hour braise or the slow cooker for 8–10 hours on LOW. Allow time afterwards to shred the beef and assemble the tacos.

For a make-ahead meal, the shredded beef and strained braising liquid can each be refrigerated for 2–3 days or frozen for up to 3 months. The avocado sauce can also be made ahead and refrigerated.

Recipe notes & tips

• Choose a lidded pot that fits the beef snugly so it can braise in the sauce and stock.
• Keep the beef covered and undisturbed during the oven braise.
• Use a fork to check tenderness before transferring the beef for shredding.
• If making crisp tacos, remove the chilled fat from the braising liquid before warming the liquid.
• Keep the braising liquid warm for serving so it is ready for dipping.
• For a milder filling, use the lower amount of chipotle chilli powder.

Variations

• Choose the slow cooker: Cook the beef on LOW for 8–10 hours instead of using the oven.
• Serve them soft: Warm the tortillas and add beef, avocado sauce and the suggested toppings without baking.
• Make them crisp: Fold filled tortillas and bake at 218°C for 8–10 minutes.
• Adjust the heat: Use less chipotle chilli powder for a gentler flavour.
• Add lettuce: Scatter chopped lettuce over the soft taco filling as suggested in the method.
• Prepare ahead: Cook and shred the beef in advance, then refrigerate or freeze it.

Common mistakes to avoid

• Pouring stock over the sauce: Add it to the pot carefully, avoiding the beef and its sauce.
• Shredding too soon: Wait until the beef is fork-tender so it pulls apart easily.
• Skipping the liquid: Keep the braising liquid for warming, drizzling or dipping.
• Using too much heat: Begin with the lower chipotle amount if you are unsure of your spice tolerance.
• Overbaking the tacos: Check them after 8 minutes and take them out when crisp.
• Forgetting to remove chilled fat: Lift it off the refrigerated braising liquid before warming the remainder.

How to store

Refrigerate the shredded beef and strained braising liquid separately for 2–3 days, or freeze for up to 3 months. Reheat the beef and liquid until hot before assembling tacos; refrigerate the avocado sauce if making it ahead.

Frequently asked questions