Shredded Beef Tacos
These Mexican shredded beef tacos are so delicious with bold flavors, and finished with a layer of honey to get caramelized edges. It cooks in the oven for close to 3.5 hours for the best, fall-apart tender beef. This recipe makes about 18 tacos.
Servings: 6 people
Calories: 328kcal
Equipment
- 7-quart Dutch oven or any large oven-safe baking pan or pot
Ingredients
- 3.5 pounds boneless beef chuck roast excess fat trimmed
- Olive oil
- 1 lime plus more to drizzle at the end
- 1 large yellow onion peeled and sliced
- 6 cloves fresh garlic, minced
- 1 ½ cups low-sodium beef broth
- 2 tablespoons honey plus more to taste
Seasoning blend:
- 1 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 ½ teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
For serving the tacos:
- Corn tortillas
- Avocado crema
- Diced onions
- Chopped cilantro
- Fresh lime wedges
Instructions
- Preheat oven to 325ºF.
- Season chuck roast: In a bowl, mix all the seasoning blend ingredients until evenly combined. Season the chuck roast (patted dry) with a few drizzles of olive oil and the prepared seasoning all over, including the sides. Gently press to adhere. Set aside.
- Assemble the roast: In a large 7 or 8-quart Dutch oven (or large oven-safe baking pan), make a bed of sliced onions, minced garlic, plus a pinch of salt and pepper. Toss to combine. Place the seasoned chuck roast on top, then squeeze the juice of 1 lime over it and pour in the beef broth. Tuck the bay leaves into the onions.
- Cook in the oven: Cover tightly with the lid or foil, and cook in the oven at 325ºF for about 3.5 hours or until it’s fall-apart tender. If it’s not tender enough yet for shredding, put it back for another 15-30 minutes. Tip: Cover tightly prevent moisture loss. Avoid opening the lid or the oven while it’s cooking to ensure proper heat retention.
- Increase oven temp and shred beef: When it's ready, remove the pot from the oven. Increase the oven temperature to 425ºF. Shred the beef with a fork.
- Add honey: Add about 1 tablespoon of honey into the beef and give it a quick toss to incorporate. Then, drizzle the remaining 1 tablespoon of honey on top, plus more to taste.
- Finish and broil: Return to the oven for another 10 minutes at 425ºF until it starts to caramelize. Finally, broil for another 2-3 minutes or until slightly charred and caramelized on top. Finish with a squeeze of lime juice to taste (highly recommended!). Note: Keep an eye on it, as broiling happens quickly.
- Assemble the tacos: Heat tortillas over open flame or in the microwave. Build your tacos with the shredded beef and your favorite toppings. Enjoy!
Notes
- Equipment: If you don't have a dutch oven, a large oven-safe baking pan or pot will work.
- Slow cooker option: Cook on low for 8–9 hours, then transfer to a sheet pan to broil at the end.
- Use chuck roast. Its rich marbling and connective tissue break down during the long braise, whereas lean cuts like round roast can lack flavor and moisture.
- Liquid ratio: I use 1 ½ cups of beef broth. This provides enough moisture to keep the meat juicy without ending up with too much liquid (like soup). The beef will also release its own juices as it cooks.
- Cook time is 3.5 to 4 hours at a low oven temp of 325ºF. Then, 10 minutes at the end at 425ºF plus broiling for 3 minutes at the end.
- Corn tortillas tend to break more easily. To prevent this, I always warm them up then double-stack two tortillas per taco. If using flour tortillas, there’s no need to do this.
- Make ahead: This beef develops even deeper flavor the next day.
- Reheat gently on the stovetop or in the microwave with a splash of beef broth to restore moisture.
- Freeze for up to 3 months in smaller freezer-friendly containers. Thaw in the refrigerator overnight.
- Sweetener: If you don't have honey, use maple syrup for a woodsy depth or brown sugar.
- Add a kick: Add some ancho chili powder for heat that fits the Mexican flavor profile.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1taco | Calories: 328kcal | Carbohydrates: 30g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 582mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg