Oven Method
No slow cooker? No problem! These Mexican shredded beef tacos can be made in the oven. Simply season the beef as per the instructions then sear the beef in a large Dutch oven on all sides, pour in the braising liquid, then transfer to the oven at 325°F for 3-4 hours until beef is tender, and then shred the beef as per instructions.
Best Toppings for Beef Tacos
Here are some of my favorite taco toppings for Mexican shredded beef tacos:
- Pico de gallo
- Salsa
- Avocado
- Guacamole
- Sour cream
- Cotija
- Shredded cheese
- Refried beans
- Pickled jalapenos
- Hot sauce
- Lime wedges
- Fresh cilantro
What is the best cut for shredded beef tacos?
Chuck roast is the best cut for Mexican shredded beef tacos, as its rich and fatty nature ensures the beef is juicy and tender. Although, other roast cuts, such as rump roast and round roast also work well, as does brisket and even flank steak.
