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  • Kirby

Shredded Beef Tacos

Shredded beef tacos are a staple in our family. I grew up to these tacos and it is considered our comfort food. Over the years, I have had the pleasure to try my Grandmother’, Aunt’s and Mother’s shredded beef tacos. They all have their place in my heart, but now days I get spoiled with my Mother n laws tacos, she makes them so delicious and I really enjoy it when she does. This recipe is really simple, if you are looking for a taco’s recipe? Look no further.


Measurements for 2 dozen tacos

2 ½ lb beef chuck roast

½ head of lettuce shredded

Crumble cheese for topping (Cotija or Manchego, but you can use Monterey Jack cheese as well)

Firm Corn Tortillas or make the tortillas at home

Salsa Ingredients:

2 Roma tomatoes (Ripe)

1 Jalapeno or Serrano

1-5 Chile de Arbol (Add to preference of spice)

2-4 Garlic cloves

Salt to taste

Cooking Instructions:

Start off by boiling your chuck roast, cook long enough until the meat is pull apart tender and can shred easily with no resistance.

A rule of thumb, I like to cook for 25 – 30 minutes per pound under low medium heat.

While the beef is cooking, prepare your toppings for the tacos.

Begin the salsa, which is very simple and can be done in under 30 minutes.

In a skillet over medium heat, add in your chile de arbol’s and toast both sides for about a minute each. Keep in mind, if over toasted the chile’s will taste bitter.

In a pot with water, add the Jalapeno/serrano and chile de arbol and bring to a boil. Boil for about 15 to 20 minutes or until the peppers are soft.

Add your cooked chili’s in a blender along with your salsa ingredients. Cut the tomatoes and onion to help blend easily.

If your tomatoes are not blending, smash them a bit to release some of its moisture. Blend well and season with salt. Oregano and some beef broth are good options to add extra flavor.

Once your beef is pull apart tender, shred the beef, add about 1/3 cup of the beef broth and season with salt to your preference.

Heat your corn tortillas, add in some beef and fold the taco. If the tortilla is cold, it will crack on you. Be sure to have your tortillas hot.

In a skillet over medium with oil, place your folded tacos in the oil. Fry for 45 seconds to about a minute on both sides until the tortilla is nice and crispy. Drain the oil and place the tacos on a plate with a napkin.

Top your tacos with your favorite ingredients and Enjoy!

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