Description

This authentic shredded beef tacos recipe uses a slow-braising technique to create fork-tender beef infused with classic spices. The dish is finished with a smoky red pepper crema for a tangy kick, making it a flavorful and family-friendly weeknight meal.

Ingredients

1 kg boneless beef chuck roast, cut into 5-cm chunks
30 ml olive oil
1 large white onion, chopped
4 cloves garlic, minced
15 ml ground cumin
10 ml dried oregano
15 ml chili powder
500 ml beef broth
2 bay leaves
1 large roasted red pepper (jarred)
1–2 chipotle peppers in adobo
15 ml adobo sauce
120 ml full-fat sour cream (or Greek yogurt)
15 ml fresh lime juice
1 small clove garlic (for crema)
12–16 small corn tortillas
30 ml fresh cilantro, chopped
15 ml red onion, diced
Lime wedges for serving

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Instructions

Sear the Beef: Pat the beef chunks dry, season with salt and pepper, and sear in batches in hot olive oil until deeply browned on all sides (3-4 minutes per side). Set the seared beef aside.
Braise the Beef: Reduce heat and cook the chopped onion in the same pot until soft. Add minced garlic, cumin, oregano, and chili powder; stir for 1 minute until fragrant. Return the beef to the pot, pour in the broth, and add bay leaves. Cover and braise on low heat for 3-4 hours or in a slow cooker for 3-4 hours on high or 6-8 hours on low, until fork-tender.
Prepare Red Pepper Crema: While the beef braises, combine roasted red pepper, chipotle peppers, adobo sauce, sour cream, lime juice, and a small clove of garlic in a blender. Blend until smooth and creamy; season with salt to taste.
Shred and Finish Beef: Once tender, remove the beef and shred it with two forks; discard the bay leaves. Return the shredded beef to the pot with the braising liquid and simmer for 10-15 minutes to allow the meat to absorb the sauce fully.
Assemble Tacos: Warm the corn tortillas, fill each generously with shredded beef, and drizzle with the smoky red pepper crema. Garnish with fresh cilantro, diced red onion, and extra lime wedges before serving.

Notes

To keep the shredded beef moist when reheating, add a little extra broth or water. Full-fat Greek yogurt can be used in place of sour cream for the crema. Shredding the beef and returning it to the sauce ensures every piece absorbs maximum flavor.

Prep Time: 20 minutes
Cook Time: 210 minutes
Category: Main Dish
Method: Braising
Cuisine: Mexican

Nutrition

Serving Size: 4 tacos
Calories: 800 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 70 g
Saturated Fat: 25 g
Unsaturated Fat: 45 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 8 g
Protein: 55 g
Cholesterol: 225 mg