Shredded Beef Tacos

It’s been a successful low maintenance cooking week. First, I made this incredible Skillet Baked Ziti that Aaron has declared as one of his favorite recipes. That’s been a spot generally occupied previously by Stromboli and Spaghetti Loaf, so the fact that a new recipe has entered that point of appreciation is a big deal around here. It was seriously delicious, and I must insist you make it. This week.
Next up, we had another winner with the shredded beef tacos. It’s a funny transition from college life where chicken was the go-to meat for any meal involving meet, to now where we have upgraded to roasts and shrimp. We’re livin’ large (and my allergies don’t let us eat chicken anymore. Boo.).
Since graduating to the big girl meats, I have found that there is nothing more satisfying than coming home to a perfectly cooked roast that falls apart when you barely touch it. We paired it with our favorite homemade tortillas, lettuce, cheese, our trusty Pace, and lots of squeezed lime. It was perfect; a touch of spice and lot of flavor. This is going to be a classic recipe from now on.

Shredded Beef Tacos
Recipe from Cooking Classy
Serves 4–5

1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper
Juice of 1 lime

Whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Place roast in a crock pot and pour beef broth over roast. Next, squeeze the fresh lime over the roast. Sprinkle roast with your spice mixture. Cover crock pot with lid and cook on low for 8–10 hours. Remove roast from crock pot and place on a plate. Shred the meat, getting rid of some of the fatty parts, and then return the beef to the crock pot. Put the lid back on, and let the meat cook on low for another 30 minutes. When you’re ready to eat, either drain the juices in a colander or use tongs to serve the beef. Serve with your favorite toppings and my favorite homemade flour tortillas.

8 thoughts on “Shredded Beef Tacos”

  1. Summer says:

    Do you have a tortilla press? I can’t ever get my tortillas flat enough with a rolling pin.

    1. Rachel Taylor says:

      I don’t have a tortilla press. When I read the Our Best Bite’s tutorial, I read that they don’t use a tortilla press because it was harder to get the tortillas as thin as they liked it. I agree. I found that the key to getting thin tortillas is making sure to not add enough flour. If the dough has too much flour, it becomes impossible to roll the dough out thinly enough. The tutorial does a good job of explaining the ideal texture, and Aaron and I tend to shoot for dough that is slightly sticky, and then adding a little dusting of flour at the last second. That may help you make them thinner! I’d definitely say keep playing around with it until you find that ideal texture!

  2. Rosanne Bailey says:

    Your dish and meal looks beautiful!

    1. Rachel Taylor says:

      Thanks Suzette!

  3. Summer says:

    Come back soon, k? Must have been an eventful month for you guys! Or a boring one….either way, hope to see a new post soon. :)

    1. Rachel Taylor says:

      You’re so sweet, Summer. I posted one today! Thanks for checking in! :)

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