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Tender Shredded Beef Tacos Recipe

Name: Tender Shredded Beef Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10
Ingredients: 4 to 5 pounds boneless beef chuck, trimmed of excess fat; 2 tablespoons neutral oil, such as grape seed or canola; Salt and fresh ground black pepper; 4 cloves garlic, smashed; 1 tablespoon tomato paste; 1 tablespoon chili powder, see homemade chili powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 2 bay leaves; 2 cinnamon sticks; Flour tortillas or corn tortillas, warmed; Taco toppings such as guacamole, avocado, salsa, onion, cilantro, and lime

Inspired Taste - Easy Recipes for Home Cooks

The secret to the best shredded beef is to cook it low and slow. We use our oven for this, but you can just as easily use a slow cooker. Check the notes section in the recipe below for our tips. I love serving this in tortillas for shredded beef tacos, but you can skip the tortillas and serve with rice, in burritos, or over salad.

Ingredients

4 to 5 pounds boneless beef chuck, trimmed of excess fat

2 tablespoons neutral oil, such as grape seed or canola

Salt and fresh ground black pepper

4 cloves garlic, smashed

1 tablespoon tomato paste

1 tablespoon chili powder, see homemade chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

2 bay leaves

2 cinnamon sticks

Flour tortillas or corn tortillas, warmed

Taco toppings such as guacamole, avocado, salsa, onion, cilantro, and lime

Method

Heat the oven to 275° Fahrenheit.

Pat the beef dry, and then season both sides with salt.

Heat the oil in a large Dutch oven over medium-high heat. Add the seasoned beef and cook, turning occasionally, until well-browned on all sides, about 8 minutes.

Scatter garlic cloves, tomato paste, chili powder, coriander, cumin, bay leaves, and cinnamon sticks around the beef.

Pour enough water so it comes up about three-quarters of the way up the side of the beef.

Stir, then cover the pot with its lid and cook until the meat is fall-apart tender, 2 ½ to 3 hours.

Transfer the meat to a bowl, let it cool, then shred it with a fork.

Strain the cooking liquid and skim off most of the fat at the surface. Return the strained liquid to the pot and simmer over medium-high heat until reduced by about half. Taste the liquid and adjust with more salt as needed. Pour over the shredded beef. Serve with tortillas and taco toppings.

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