Mexican Shredded Beef Tacos are a deliciously simple way to make taco night terrific. The tender beef cooks in the slow cooker or instant pot while you assemble fresh toppings for taqueria-style tacos that are out of this world good.
Serve these tender shredded beef tacos with Mexican Rice and Refried Beans. If you take a few extra minutes to make salsa and guacamole, you’ll be all set for the perfect dinner. It’s a great kid friendly meal.
I’ve always loved taco night. It’s easy to shop for and simple to prep. You can mix and match the shells, taco fillings, and toppings so that it’s never boring. This Shredded Beef Taco recipe is perfect to put in your weekly rotation.
Why Make This
It’s easy. You can prep the Mexican beef recipe in the slow cooker or instant pot, making for a hands-free preparation. Add some corn tortillas and a few simple salsas and you’re good to go.
It’s delicious! This instant pot or slow cooker shredded beef mixture is amazingly good loaded with your favorite taco toppings. This is a great alternative to taco meat.
Here’s what you’ll need for Shredded Beef Tacos:
meat filling – For the shredded beef recipe, you’ll need boneless chuck roast, olive oil, salt, pepper, a chopped onion, chile powder, dried oregano, water or beef broth, green onions, and canned chopped green chile. If you want to change things up, you can also stir in a tablespoon of tomato paste and drizzle in some lime juice.
corn tortillas – You can use store bought or go ahead and make your own corn tortillas. If you prefer, you can serve flour tortillas.
taco toppings – Offer as many or as few as you like. Options to consider include shredded lettuce, chopped tomatoes, chopped cilantro, diced onion, and fresh salsas. Guacamole, sour cream, and hot sauce are also nice additions.
Instant Pot Instructions
1. In the pot insert heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove the meat to a dish.
2. Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add 1 cup water.
3. Place the beef cubes back in the pan. Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends. The meat will be tender and shred easily.
4. Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired.
Crock Pot Instructions
In a large skillet heat the oil until shimmering. Generously salt and pepper the chuck roast. Add the meat to the pan and brown well on each side. Remove to the crock pot insert.
Add the chopped onion to skillet and saute, scraping up bits, until the onion is translucent. Stir in the chili powder and oregano, stirring until well combined. Add a few tablespoons water. Transfer the onion mixture into the crockpot with the beef cubes and stir.
Cover the crock. Set the machine to LOW for 6-8 hours or HIGH for 4 to 6 hours. The meat will be tender and shred easily.
Transfer the meat to a serving dish and shred with a fork. Stir the green onions and chopped green chiles into the shredded beef. Adjust the seasonings and add some drippings to moisten, if desired.
Once the meat is prepared, assemble the filling, cheese, and other taco toppings in small bowls to allow your diners to assemble their own tacos.
You can serve your tacos with a simple mixture of chopped white onion and cilantro, or doll them up with guacamole, cheese, lettuce, and hot sauce.
You can use a 7-blade roast, a chuck roast, or chuck steak. All should shred well once cooked tender.
Yes, you absolutely can freeze the filling for another taco night! Just make sure to cool it before you place the filling in an airtight container or freezer plastic bag. Chill it in the fridge before storing it in the freezer. And don’t forget to label it as well!
More Great Tacos
Shredded Beef Tacos
- If using homemade corn tortillas, cook the tortillas close to serving time so that they are still warm. If using commercial tortillas, you can rehydrate them similar to homemade. Dip each one in water and cook in a hot skillet, flipping once or twice, until browned in spots and pliable.
- Assemble meat and taco toppings in small bowls to allow diners to assemble their own tacos.
This post was originally published June 15, 2009. It has been updated for content and clarity.