How to Make Shredded Beef Tacos
- Make the spice mix. In a small bowl or jar, combine the chili powder, smoked paprika, ground cumin, dried oregano, onion powder, garlic powder, and salt.
- Make braising liquid. In a large measuring cup or bowl, combine the beef broth and tomato paste.
- Season the beef. Sprinkle the spice mixture over the roast, rubbing it into the beef until covered on all sides.
- Sear the beef. Warm the olive oil in a pan on medium-high heat and sear the beef roast for 1-2 minutes until browned on all sides.
- Add to slow cooker. Place the seared meat in the slow cooker and pour the braising liquid around the beef.
- Cook until fork tender. Cook in the slow cooker for 4-5 hours on high or 6-8 hours on low until the beef is tender, starting to fall apart, and can easily be pulled apart with a fork.
- Make the sauce and shred the beef. Once cooked, transfer the roast to a cutting board and, using two forks, shred the beef into bite-sized pieces. Transfer any leftover liquid to a small saucepan, bring to a bowl, and simmer for 10-15 minutes until thickened.
- Toss beef in the sauce. Return the shredded beef to the slow cooker, drizzle with some sauce, and toss until well coated.
- Make the tacos. Layer tortillas with a bit of shredded beef mixture and finish with toppings of your choice.
The detailed instructions for these Mexican shredded beef tacos can be found in the recipe card below.
Nutrition Tip
In addition to tacos, this shredded beef works well in rice bowls. Simply serve the shredded beef on a bed of rice and toppings of your choice to create a balanced meal for lunch or dinner.
