Mexican Shredded Beef Tacos

Flavourful Mexican shredded beef tacos that can be enjoyed either crispy or soft. You'll love that the Mexican pulled beef can be cooked in the oven or a slow cooker.

📝 Ingredients

• 1 large onion (halved and sliced)
• 3 lbs. chuck or blade roast (boneless)
• 1 cup beef broth
• 1/2 - 1 1/2 Tablespoons chipotle chili powder (adjust amount for spice tolerance)
• 1 Tablespoon paprika
• 1 teaspoon dried coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground all spice
• 3 Tablespoons tomato paste (double-concentrated from the tube recommended)
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 large avocado (peeled and pitted)
• 1 medium jalapeño (cored and deseeded and roughly)
• 1 clove garlic
• 1/4 cup fresh cilantro (chopped )
• 1 Tablespoon sour cream
• Juice of 1/2 a lime
• 1/2 teaspoon salt
• 8-10 corn or flour tortillas (corn tortillas are recommended for crispy tacos)
• 1 cup red onion (chopped)
• Chopped fresh cilantro (for garnish)
• Lime wedges (for serving)
• Avocado Cilantro Lime Sauce (from above)

👨‍🍳 Instructions

1. 1--- For oven method: ---
2. 2Preheat oven to 325F (not fan-assisted)
3. 3Scatter the onion onto the bottom of a lightly greased Dutch oven with a lid. Place the beef on top of the onions.
4. 4Add all the ingredients for the Mexican Shredded Beef Sauce in a bowl and stir to combine well. Pour the sauce overtop of the beef in the Dutch oven. Pour the beef broth into the Dutch oven, being careful to avoid pouring it over the beef with the sauce. Place the lid on the Dutch oven and place into the preheated oven. Cook for about 3 hours covered and undisturbed, until the meat is fork tender.
5. 5--- For the slow cooker/crock pot: ---
6. 6Place the onion in the bottom of the slow cooker. Place the beef on top of the onions, then pour the sauce mixture overtop of the beef. Pour the broth into the slow cooker, avoiding pouring over the beef with the sauce. Cover and cook on LOW for 8-10 hours or until the beef is fork tender and shreddable.
7. 7--- For both methods: ---
8. 8Transfer the cooked beef to a rimmed baking sheet, leaving the braising liquid in the cooking pot. (If beef is tied with a string, cut, remove and discard the string now.) Using 2 forks, shred the beef.
9. 9If making ahead, transfer the shredded beef to a container and refrigerate for 2-3 days or freeze up to 3 months.
10. 10For the braising liquid, if eating right away or soon, keep the braising liquid warm over low heat. If making ahead, strain the braising liquid, transfer to a container and refrigerate for 2-3 days or freeze up to 3 months.
11. 11--- For the Avocado Cilantro Lime Sauce: ---
12. 12Combine all the ingredients in a food processor. Process until well combined and just a bit chunky. Set aside or refrigerate if making ahead.
13. 13--- For crispy tacos: ---
14. 14Preheat oven to 425F (not fan-assisted). Prepare a large baking sheet by lining it with parchment paper. Set aside.
15. 15If you have refrigerated the braising liquid, remove from the refrigerator, take the layer of fat off the top and set in a small bowl. Take the remaining braising liquid and warm it in a saucepan or microwave then set aside.
16. 16Heat a skillet over medium heat. Add a bit of the reserved fat later the skillet, allow it to melt and spread it around a bit. Add a tortilla to the skillet and cook in the fat briefly. Add some cheese to one half of the tortilla. Top with some shredded beef and some chopped red onion. Fold the empty half of the tortilla over the fillings. Transfer to the prepared baking sheet. Repeat with remaining tortillas. When complete, place the baking sheet into the preheated oven and cook for 8-10 minutes, or until the tortillas are crispy.
17. 17Serve crispy tacos with a dollop of the Avocado Cilantro Lime sauce on top. Garnish with chopped cilantro and serve with lime wedges for drizzling. Put out some warmed braising liquid for dipping the tacos into.
18. 18--- Soft Mexican Shredded Beef Tacos Variation: ---
19. 19Warm the tortillas. Add a dollop of the Avocado Sauce in the middle and spread it out a bit. Top with warmed Mexican shredded beef. Drizzle a bit of warmed braising liquid onto the beef. Top with shredded cheese and chopped red onion. Scatter some fresh chopped cilantro and/or chopped lettuce on top and enjoy.