Shredded Beef Tacos


chuck roast (I use rump)

beef broth (low sodium is healthier)

lime juice

jalapeño peppers

Serrano peppers

one medium sweet onion

four cloves of garlic

tomato paste

chili powder






PREP all your ingredients first.

Dice your onion, mince your garlic, and chop up your peppers. (You can use as many peppers as you want depending on your heat preference.

I use one of each because I have small children.

You can also take seeds and membranes out of the peppers if you don’t want them.

You can also leave them in. Totally your choice).

Set all veggies aside in a bowl.

In another bowl, whisk together two heaping spoonfuls of tomato paste, 1/4 cup of beef broth, and 1/8 cup of lime juice.

Add your spices in the broth and lime mixture (one tablespoon of chili powder, half a tablespoon of comino, 1/2 tablespoon of paprika, 1/2 teaspoon of pepper, 1 teaspoon of salt).

Throw roast in the crock pot, along with chopped veggies, and liquid spice mixture. Turn on and set for 6 hours.

Once it’s been cooking for about five hours, shred the meat with two forks, remove fatty pieces left over (most fat should’ve melted into the meat).

Cover again and let cook an additional hour.

Once it’s done, you can serve with crispy soft corn shells (my favorite way), or you can eat them soft, or with a flour tortilla.

I top with lettuce, fresh tomato, and smashed avocado (add salt and lime juice).

You can also add whatever cheese you desire.

Serve alongside rice and beans if you have them.

These are definitely my favorite tacos.

My husband requests them once a month at least. Please try! You won’t be disappointed

How to Fry Taco Shells

Soft corn tortillas are what I use because they crisp up so nicely but maintain their shape better.

If you use the firmer corn tortillas (like what tortilla chips are made out of), they will be crisp, but they will fall apart easily. Again, it’s a preference thing.

Put about a half inch of veggie oil in a small frying pan.

Let it get hot, super hot.

To test the oil, dip a small part of the tortilla in the pan. If it starts frying vigorously, it’s ready.

Place the entire tortilla in the pan using your favorite pair of tongs and let the oil coat it for about four seconds.

Flip the tortilla to its other side and let fry another four seconds.

The tortilla should still be soft enough that you can form the shell shape.

You do this by taking one side of the tortilla and folding it directly over the other side with your tongs (like you were folding a paper circle).

Let it fry like this for a good 10-14 seconds.

Maintaining the taco shape, flip to it’s other side and lift the top flap up while the bottom half fries for another 10-14 seconds.

It is very important to hold the top flap with your tongs so that when you take it out of the oil it will hold its shape without assistance.

Once the tortilla is fried to your liking, take out of the oil and place on a plate lined with a paper towel.

Let the oil drain. This also helps it crisp up even more, and keeps your shells NOT greasy.

Nutrition Information:


Calories: 300 | Total Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 500mg | Total Carbohydrates: 6g | Dietary Fiber: 1g | Total Sugars: 2g | Protein: 25g

Frequently Asked Questions:

Can I use a different cut of beef for Shredded Beef Tacos?

Yes, you can use alternatives like chuck roast or rump.

Choose a cut with good marbling for tenderness.

How can I adjust the spice level for my family?

Control the heat by adjusting the quantity of jalapeño and Serrano peppers or removing seeds and membranes for milder flavor.

Is there a substitute for beef broth?

Yes, you can use chicken or vegetable broth as a substitute for beef broth.

Can I make this recipe without a slow cooker?

Yes, you can adapt it for stovetop or oven cooking, adjusting the cooking time accordingly.

Is there a way to reduce the sodium content?

Opt for low-sodium beef broth and adjust salt to taste to reduce sodium content.

Can I make Shredded Beef Tacos ahead of time?

Yes, the flavors often improve when made ahead.

Store the shredded beef and assemble tacos when ready to serve.

What toppings go well with these tacos?

Fresh tomato, lettuce, smashed avocado with lime juice, and cheese are popular toppings. Customize based on preferences.

Can I freeze Shredded Beef Tacos?

Yes, freeze the shredded beef for later use.

Reheat and assemble tacos when needed.

What sides pair well with these tacos?

Serve with rice and beans for a complete meal.

The rice can absorb the flavorful juices.

How can I make the tacos crispy?

For crispy tacos, bake or fry corn tortillas until golden before filling with the shredded beef mixture.

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