Shredded Beef Tacos

Ingredients

• 1.81 kg (4 pounds)boneless beef chuck roast
• 4 tablespoonsKinder’s Carne Asada Rub
• 120 ml (½ cup)beef stock
• 120 ml (½ cup)orange juice
• 2onions, quartered (red or a mix of red and yellow)
• to tasteflour tortillas
• to tasteguacamole
• to tastesalsa
• to tastefresh coriander, chopped

Instructions

1. 1

   Season the beef

   Heat the oven to 165°C (325°F). Coat both sides of the roast with the Carne Asada Rub, then put it in a Dutch oven with the beef stock, orange juice and quartered onions.

2. 2

   Slow-cook and shred

   Cover the Dutch oven and bake for 3 hours 30 minutes. Take it out of the oven and shred the beef into large chunks, then return it to the oven for another 30 minutes.

3. 3

   Crisp the beef

   Turn the oven up to 220°C (425°F). Transfer the meat and onions to a baking sheet, sprinkle a little more seasoning over the top and bake for 15–20 minutes, until caramelised and crisp.

4. 4

   Serve the tacos

   Serve the beef and onions with flour tortillas, guacamole, salsa and chopped coriander.

What are shredded beef tacos?

Tacos are a Mexican dish made by filling tortillas with savoury ingredients and toppings. Here, beef chuck is cooked until tender, then given a final roast to add browned, crisp edges.

The combination of seasoned beef, stock, orange juice and onions builds flavour during the long cook. Tortillas and fresh toppings let everyone assemble their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 36g protein, 4g carbs, 21g fat.

The beef supplies most of the protein and fat, while the tortillas contribute most of the carbohydrates; the rub, stock and toppings also affect the totals depending on how much you use. Balance the plate with a generous amount of salsa and coriander, and add a side of vegetables if desired.

Why chuck roast works

Chuck roast is a well-suited cut for this method because the long, covered cook makes it tender enough to pull apart. Keep the roast in large pieces while it cooks so it stays easy to shred.

Carne Asada Rub provides the main seasoning. The recipe also calls for a little extra rub before the final bake to season the exposed surfaces.

The slow-cooking stage

Covered cooking at 165°C (325°F) gives the beef time to become tender in the stock and orange juice. Keep the lid on during this stage, then shred the roast into large chunks after 3 hours 30 minutes.

The additional 30 minutes in the oven comes after shredding and before the hotter finishing stage. Follow that order so the beef gets the full slow cook before it is browned.

Getting crisp edges

The final 15–20 minutes at 220°C (425°F) are for caramelising and crisping the meat and onions. Spread them across a baking sheet as directed so they can brown rather than remain in the cooking liquid.

Use the appearance as your cue: take the tray out when the edges are browned and crisp. Keep an eye on it during this hotter stage, as ovens can vary.

Making the most of the onions

The quartered onions cook alongside the beef and are transferred to the baking sheet for the final roast. Red onions, or a mix of red and yellow, are the suggested choice.

Keep the onions with the meat when serving for a savoury, soft accompaniment with some browned edges.

Build and serve

Serve the beef with flour tortillas, guacamole, salsa and chopped coriander. Set the toppings out separately so each person can assemble a taco to their liking.

For a more substantial meal, add a side such as rice or beans. Keep the toppings ready while the beef finishes crisping.

Recipe notes & tips

• Use a Dutch oven with a lid that fits securely for the long covered bake.
• Quarter the onions before adding them so they cook with the beef and can be browned at the end.
• Shred the roast into large chunks rather than fine strands, as directed.
• Save the extra seasoning for the final baking-sheet stage.
• Have the tortillas and toppings ready before the beef comes out of the oven.

Variations

• Choose red onions: use all red onions instead of mixing red and yellow.
• Add more salsa: offer extra alongside the tacos for a brighter topping.
• Include extra coriander: scatter more chopped coriander over the assembled tacos.
• Serve with rice: add rice on the side for a more filling meal.
• Make smaller tacos: use smaller flour tortillas and divide the beef between them.

Common mistakes to avoid

• Skipping the lid: keep the Dutch oven covered during the long bake so the beef cooks in its liquid.
• Shredding too finely: leave the beef in large chunks to match the recipe and keep some texture.
• Leaving out the second bake: return the shredded meat to the oven for the specified 30 minutes before crisping.
• Crowding the finishing tray: spread the meat and onions out so their surfaces can caramelise.
• Forgetting the temperature change: raise the oven to 220°C (425°F) for the final 15–20 minutes.

How to store

Refrigerate leftover beef and onions in a covered container for up to 3 days. Reheat until piping hot, then serve with fresh tortillas and toppings; keep tortillas and toppings separate from the stored beef.

Frequently asked questions