Flavourful Mexican shredded beef tacos that can be enjoyed either crispy or soft. You'll love that the Mexican pulled beef can be cooked in the oven or a slow cooker.
1/2 - 1 1/2Tablespoonschipotle chili powder, adjust amount for spice tolerance
1Tablespoonpaprika
1teaspoondried coriander
1teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoondried oregano
1/2teaspoonground all spice
3Tablespoonstomato paste, double-concentrated from the tube recommended
1/2cupbrown sugar
1/3cupapple cider vinegar
Avocado Cilantro Lime Sauce:
1largeavocado, peeled and pitted
1mediumjalapeño, cored and deseeded and roughly
1clovegarlic
¼cupfresh cilantro, chopped
1Tablespoonsour cream
Juice of 1/2 a lime
1/2teaspoonsalt
For assembling and serving:
8-10corn or flour tortillas, corn tortillas are recommended for crispy tacos
1cupred onion, chopped
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Avocado Cilantro Lime Sauce, from above
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Instructions
For oven method:
Preheat oven to 325F (not fan-assisted)
Scatter the onion onto the bottom of a lightly greased Dutch oven with a lid. Place the beef on top of the onions.
Add all the ingredients for the Mexican Shredded Beef Sauce in a bowl and stir to combine well. Pour the sauce overtop of the beef in the Dutch oven. Pour the beef broth into the Dutch oven, being careful to avoid pouring it over the beef with the sauce. Place the lid on the Dutch oven and place into the preheated oven. Cook for about 3 hours covered and undisturbed, until the meat is fork tender.
For the slow cooker/crock pot:
Place the onion in the bottom of the slow cooker. Place the beef on top of the onions, then pour the sauce mixture overtop of the beef. Pour the broth into the slow cooker, avoiding pouring over the beef with the sauce. Cover and cook on LOW for 8-10 hours or until the beef is fork tender and shreddable.
For both methods:
Transfer the cooked beef to a rimmed baking sheet, leaving the braising liquid in the cooking pot. (If beef is tied with a string, cut, remove and discard the string now.) Using 2 forks, shred the beef.
If making ahead, transfer the shredded beef to a container and refrigerate for 2-3 days or freeze up to 3 months.
For the braising liquid, if eating right away or soon, keep the braising liquid warm over low heat. If making ahead, strain the braising liquid, transfer to a container and refrigerate for 2-3 days or freeze up to 3 months.
For the Avocado Cilantro Lime Sauce:
Combine all the ingredients in a food processor. Process until well combined and just a bit chunky. Set aside or refrigerate if making ahead.
For crispy tacos:
Preheat oven to 425F (not fan-assisted). Prepare a large baking sheet by lining it with parchment paper. Set aside.
If you have refrigerated the braising liquid, remove from the refrigerator, take the layer of fat off the top and set in a small bowl. Take the remaining braising liquid and warm it in a saucepan or microwave then set aside.
Heat a skillet over medium heat. Add a bit of the reserved fat later the skillet, allow it to melt and spread it around a bit. Add a tortilla to the skillet and cook in the fat briefly. Add some cheese to one half of the tortilla. Top with some shredded beef and some chopped red onion. Fold the empty half of the tortilla over the fillings. Transfer to the prepared baking sheet. Repeat with remaining tortillas. When complete, place the baking sheet into the preheated oven and cook for 8-10 minutes, or until the tortillas are crispy.
Serve crispy tacos with a dollop of the Avocado Cilantro Lime sauce on top. Garnish with chopped cilantro and serve with lime wedges for drizzling. Put out some warmed braising liquid for dipping the tacos into.
Soft Mexican Shredded Beef Tacos Variation:
Warm the tortillas. Add a dollop of the Avocado Sauce in the middle and spread it out a bit. Top with warmed Mexican shredded beef. Drizzle a bit of warmed braising liquid onto the beef. Top with shredded cheese and chopped red onion. Scatter some fresh chopped cilantro and/or chopped lettuce on top and enjoy.
Notes
The chipotle chili powder is the heat-producer in this recipe, so adjust it to your tolerance. Using 1 Tablespoon will provide a nice level of heat, which is more present in the braising liquid than the beef.
If you want to make the Mexican shredded beef ahead and enjoy the tacos on the same day, leave the braising liquid in the baking dish. When ready to fry the tacos, simply lightly run the tortilla across the top of the braising liquid where the fat has accumulated, rather than adding fat to the pan and continue to assemble as directed.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.