Mexican Shredded Beef for Tacos
A comforting and flavorful slow-cooked beef dish perfect for tacos, bursting with spices and tender texture, ideal for family gatherings.
Ingredients
Main Ingredients
- 3 lbs chuck roast or brisket (cut into large chunks) Choose a good quality cut for best flavor.
- 2 tbsp olive oil For searing the beef.
- 1 large onion (diced) Add depth of flavor.
- 4 cloves garlic (minced) Enhances the overall taste.
- 2 cups beef broth Ensure it’s Halal.
- 2 tbsp ground cumin For authentic Mexican flavor.
- 2 tbsp chili powder Adjust based on spice preference.
- 1 tbsp smoked paprika Adds a smoky depth.
- 1 tsp salt To taste.
- 1 tsp black pepper To taste.
- 2 tbsp lime juice Enhances flavor.
- Corn or flour tortillas for serving Choose based on personal preference.
- Fresh toppings (cilantro, diced tomatoes, onions, avocado, etc.) Customize as desired.
Instructions
Preparation
- Sear the Beef: Begin by heating olive oil in a large skillet over medium-high heat. Once hot, add the chunks of beef and sear them for 3-4 minutes on each side until browned.
- Cook the Aromatics: Transfer the beef to a slow cooker or large pot. In the same skillet, add the diced onion and minced garlic; sauté for about 2 minutes until fragrant.
- Layer the Seasoning: Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the beef, then add the sautéed onion and garlic mixture on top.
- Add the Liquid: Pour in the beef broth and lime juice to cover the beef partially.
- Slow-Cook: Cover and cook on low for about 3 hours or until the beef is fork-tender. If using a stovetop, simmer gently on low heat for about 2 hours.
- Shred the Beef: Once cooked, remove the beef from the pot and shred it into bite-sized pieces with two forks. Return it to the pot to soak up juices.
- Serve: Warm the tortillas, fill them with shredded beef, and top with your favorite toppings.
Notes
For substitutions, chicken or lamb can work just as well. Marinate the beef overnight for better flavor. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.