• Prep Time: 10 minutes
  • Cooking Time: 3 hours
  • Serves: About 12-15 tacos

Authentic Mexican Shredded Beef Tacos

  • Recipe Submitted by on

Category: Lunch/Snacks, Beef, Main Dish

 Ingredients List

  • 1 (3 to 4 pound) chuck roast, cut into chunks, fat trimmed
  • 1/2 tablespoon of kosher salt
  • 1 tablespoon of freshly cracked black pepper
  • 1 tablespoon of cumin
  • 1-1/2 tablespoons of chili powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 3 bay leaves
  • 2 small white or yellow onions, chopped fine
  • Oil for frying
  • Tortillas or taco shells

 Directions

Put the chunks of meat into a stockpot and add all of the remaining seasoning ingredients, except for the onions. Cover with water plus about an inch and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add the chopped onion and continue simmering, covered, for an additional hour. Uncover, stir to begin breaking up meat and continue simmering until liquid begins to reduce and meat fully shreds, about 1 more hour. Let cool.

Stuff meat into flour tortillas for soft tacos, or fold, pin with wooden toothpicks and fry in a skillet with about one inch of oil or deep fry. Alternatively, you can buy taco shells, bake them and then stuff them.

Note: Besides tacos, use this recipe for chalupas, flautas, taquitos, enchiladas, burritos, Mexican pizza and many of your favorite Tex-Mex recipes.

Crockpot: Add 3 cups of water to the slow cooker and whisk in the seasonings and onion. Add the meat, cover and let cook on low for 8 to 10 hours (depending on size of roast), or until meat is tender and falling apart.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?