Discover the ultimate recipe for shredded beef tacos that’s both easy to prepare and bursting with authentic Mexican flavors. Perfectly seasoned beef roast is slow-cooked until tender, shredded, and served with warm tortillas and fresh toppings. Whether you’re hosting a taco night or looking for a delicious family dinner idea, these tacos are the perfect choice. With juicy, melt-in-your-mouth beef and customizable toppings like sour cream, pico de gallo, and queso fresco, this recipe is sure to become your go-to for Mexican-inspired meals.

Bring bold and savory flavors to your table with this Shredded Beef Tacos recipe. Perfectly seasoned, slow-cooked beef is shredded and paired with fresh toppings inside warm tortillas for a truly satisfying meal. These tacos are versatile, making them perfect for weeknight dinners or special occasions.
Ingredients
For the Seasoning:
- 2 tablespoons chili powder
- ½ tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Beef:
- 3-4 pounds boneless beef roast
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup orange juice
- 6 tablespoons lime juice (juice of approximately 3 limes)
For the Tacos:
- 8 flour tortillas (6-inch or 8-inch)
- ½ cup sour cream (optional)
- 1 cup pico de gallo (optional)
- Crumbled queso fresco (optional)
- Chopped fresh cilantro (optional)
- Shredded romaine lettuce (optional)
Instructions
Step 1: Prepare the Seasoning
In a small bowl, combine chili powder, paprika, cumin, salt, onion powder, garlic powder, and oregano. Whisk until the mixture is fully blended, breaking up any clumps.
Step 2: Season the Beef
Place the beef roast on a flat surface and pat it dry with paper towels. Generously coat all sides of the roast with the seasoning mixture, pressing it into the meat for maximum flavor.
Step 3: Sear the Beef
Heat olive oil in a large pot over medium-high heat. Once the oil is hot and shimmering, place the seasoned beef roast in the pot. Sear for 3-4 minutes on each side until a golden-brown crust forms.
Step 4: Slow Cook the Beef
Add beef broth, orange juice, and lime juice to the pot. Cover with a lid and reduce the heat to medium-low. Cook for 2 to 2 ½ hours, or until the beef is tender and easily shredded with forks.
Step 5: Shred the Beef
Remove the cooked beef from the pot and transfer it to a cutting board. Use two forks to shred the beef into small pieces. Return the shredded beef to the pot.
Step 6: Reduce the Sauce
Simmer the shredded beef and juices over low heat for 5-10 minutes, uncovered, until the liquid reduces slightly, intensifying the flavors.
Step 7: Assemble the Tacos
Warm the tortillas in a skillet or microwave, layered between damp paper towels. Fill each tortilla with the shredded beef and your choice of toppings, such as sour cream, pico de gallo, queso fresco, cilantro, or romaine lettuce.
Tips
- Searing the beef: Don’t skip this step! Searing locks in flavor and adds a rich, caramelized crust.
- For juicier beef: If your beef looks dry, add a splash of beef broth during the reduction step.
- Keep tortillas warm: Wrap them in a clean kitchen towel to maintain their warmth while serving.
Variations and Substitutions
- Protein Swap: Substitute the beef roast with pork shoulder or chicken thighs for a different twist.
- Tortilla Options: Use corn tortillas or lettuce wraps for a gluten-free option.
- Spice Level: Add cayenne pepper or chopped jalapeños to the seasoning for a spicier kick.
- Citrus Alternatives: Swap orange juice for pineapple juice for a tropical flair.
FAQs
1. Can I make this in a slow cooker?
Yes! After searing the beef, transfer it to a slow cooker. Add the liquids and cook on low for 6-8 hours or high for 4-5 hours.
2. Can I freeze the shredded beef?
Absolutely. Store cooled shredded beef in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat before serving.
3. How do I reheat leftovers?
Reheat shredded beef on the stovetop over low heat with a splash of beef broth to keep it moist.
Serving Suggestions
- Pair these tacos with Mexican rice and refried beans for a complete meal.
- Add a side of guacamole and tortilla chips for a festive spread.
- Serve with a cold cerveza or a classic margarita to elevate your taco night.
Why You’ll Love This Recipe
These shredded beef tacos are a perfect balance of bold, savory flavors and tender, juicy textures. The seasoning blend enhances the beef’s natural richness, while the citrus juices add a subtle tang. Customizable and easy to prepare, they’re an ideal crowd-pleaser for any occasion. Once you taste these tacos, they’ll become a staple in your kitchen!
Shredded Beef Tacos Recipe
8
servings20
minutes2
hoursIngredients
For the Seasoning:
2 tablespoons chili powder
½ tablespoon paprika
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
For the Beef:
3-4 pounds boneless beef roast
2 tablespoons olive oil
1 cup beef broth
1 cup orange juice
6 tablespoons lime juice (juice of approximately 3 limes)
For the Tacos:
8 flour tortillas (6-inch or 8-inch)
½ cup sour cream (optional)
1 cup pico de gallo (optional)
Crumbled queso fresco (optional)
Chopped fresh cilantro (optional)
Shredded romaine lettuce (optional)
Directions
- Step 1: Prepare the Seasoning
- In a small bowl, combine chili powder, paprika, cumin, salt, onion powder, garlic powder, and oregano. Whisk until the mixture is fully blended, breaking up any clumps.
- Step 2: Season the Beef
- Place the beef roast on a flat surface and pat it dry with paper towels. Generously coat all sides of the roast with the seasoning mixture, pressing it into the meat for maximum flavor.
- Step 3: Sear the Beef
- Heat olive oil in a large pot over medium-high heat. Once the oil is hot and shimmering, place the seasoned beef roast in the pot. Sear for 3-4 minutes on each side until a golden-brown crust forms.
- Step 4: Slow Cook the Beef
- Add beef broth, orange juice, and lime juice to the pot. Cover with a lid and reduce the heat to medium-low. Cook for 2 to 2 ½ hours, or until the beef is tender and easily shredded with forks.
- Step 5: Shred the Beef
- Remove the cooked beef from the pot and transfer it to a cutting board. Use two forks to shred the beef into small pieces. Return the shredded beef to the pot.
- Step 6: Reduce the Sauce
- Simmer the shredded beef and juices over low heat for 5-10 minutes, uncovered, until the liquid reduces slightly, intensifying the flavors.
- Step 7: Assemble the Tacos
- Warm the tortillas in a skillet or microwave, layered between damp paper towels. Fill each tortilla with the shredded beef and your choice of toppings, such as sour cream, pico de gallo, queso fresco, cilantro, or romaine lettuce.
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