Mouth-Watering Mexican Shredded Beef Tacos Perfect for Any Gathering

Mexican Shredded Beef Tacos – Spice up your next gathering with these delicious Mexican shredded beef tacos! This recipe features juicy and tender beef chuck roast slow-cooked with aromatic spices and tomato paste, making it the perfect filling for tortillas. Topped with your favorite toppings like cotija cheese, cilantro, and diced onions, this dish is sure to impress your guests.

Every time we host a gathering, my husband always requests this Mexican shredded beef tacos recipe. It’s become a staple in our household, and for a good reason. The beef chuck roast slow-cooks for hours, filling our home with the most amazing aroma, making everyone’s mouth water in anticipation. And the best part? It’s incredibly easy to make, leaving me more time to spend with my loved ones.

Why This Mexican Shredded Beef Tacos Recipe Is a Must-Try?

• This recipe is perfect for feeding a crowd with 3 lbs. of beef chuck roast.
• The combination of spices like cumin and chili powder adds a unique and irresistible flavor to the beef.
• The tomato paste and beef broth create a rich and savory base for the beef.
• This recipe is incredibly easy to make in a slow cooker, making it perfect for busy families or those who want to enjoy their gatherings without spending all day in the kitchen.

Ingredients:

• 1 white onion, diced
• 1.4 kg beef chuck roast
• 240 ml beef broth
• 113 g tomato paste
• 1 tsp ground cumin
• 1 T ground mild chili powder
• 1/2 tsp salt

Optional toppings: 12 tortillas, cotija cheese, cilantro, diced onions

Directions:

Lay diced onions in a 6-quart slow cooker.

Place beef chuck roast over the onions.

In a measuring cup, combine the beef broth, tomato paste, ground cumin, mild chili powder, and salt. Mix well.

Pour the broth mixture over the beef chuck roast in the slow cooker.

Cook on high for 4 hours or low for 8 hours.

Once cooked, use two forks to shred the beef in the tomato and broth mixture.

Serve the shredded beef on tortillas and top with your favorite toppings like cotija cheese, cilantro, and diced onions.

Notes:

• You can make the shredded beef ahead of time and store it in the fridge or freezer until ready to use.
• If you prefer spicier tacos, you can use a hotter chili powder or add some chopped jalapenos to the beef while it cooks.
• To warm the tortillas, you can either wrap them in foil and heat them in the oven or place them directly on the stove burner for a few seconds on each side.
• If you’re serving a large crowd, you can easily double or triple the recipe to make more servings.

These Mexican Shredded Beef Tacos for a Crowd are the perfect meal for feeding a large group of people. The tender and flavorful shredded beef, combined with the delicious blend of spices and tomato paste, creates a savory and satisfying filling for the tortillas. Plus, with the wide range of optional toppings available, you can customize each taco to your personal tastes. Whether you’re hosting a party, a family gathering, or just want a tasty and easy meal, these shredded beef tacos are sure to impress your guests and leave everyone feeling happy and satisfied. So go ahead and give this recipe a try – you won’t be disappointed!

FAQ

What cut of beef is best for shredded beef tacos?

Chuck roast is a great cut of beef to use for shredded beef tacos. It has the perfect amount of fat to keep the meat juicy and flavorful, and it shreds easily after cooking.

Can I use chicken instead of beef for these tacos?

Yes, you can definitely use chicken instead of beef for these tacos. Simply replace the beef with boneless, skinless chicken thighs and cook them in the same way.

What are some good toppings for these tacos?

Cotija cheese, cilantro, and diced onions are all great toppings for these tacos. You could also add some sliced avocado, sour cream, or salsa for some extra flavor.

Can I make these tacos ahead of time?

Yes, you can make the shredded beef ahead of time and store it in the fridge or freezer until you’re ready to use it. You can also chop the toppings ahead of time and store them in separate containers until you’re ready to assemble the tacos.

Mexican Shredded Beef Tacos

Sacrlett

Spice up your next gathering with these delicious Mexican shredded beef tacos! This recipe features juicy and tender beef chuck roast slow-cooked with aromatic spices and tomato paste, making it the perfect filling for tortillas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 12 people

Ingredients

  

• 1 white onion diced
• 1.4 kg beef chuck roast
• 240 ml beef broth
• 113 g tomato paste
• 1 tsp ground cumin
• 1 T ground mild chili powder
• 1/2 tsp salt

Optional toppings:

• 12 tortillas, cotija cheese, cilantro, diced onions

Instructions

 

• Lay diced onions in a 6-quart slow cooker.
• Place beef chuck roast over the onions.
• In a measuring cup, combine the beef broth, tomato paste, ground cumin, mild chili powder, and salt. Mix well.
• Pour the broth mixture over the beef chuck roast in the slow cooker.
• Cook on high for 4 hours or low for 8 hours.
• Once cooked, use two forks to shred the beef in the tomato and broth mixture.
• Serve the shredded beef on tortillas and top with your favorite toppings like cotija cheese, cilantro, and diced onions.

Notes

You can make the shredded beef ahead of time and store it in the fridge or freezer until ready to use.

If you prefer spicier tacos, you can use a hotter chili powder or add some chopped jalapenos to the beef while it cooks.

To warm the tortillas, you can either wrap them in foil and heat them in the oven or place them directly on the stove burner for a few seconds on each side.

If you're serving a large crowd, you can easily double or triple the recipe to make more servings.

Keyword Mexican Shredded Beef Tacos