These Shredded Beef Tacos are another one of those easy crockpot shredded beef recipes. This Mexican shredded beef can be used for beef carnitas, shredded beef tacos, beef burritos or beef enchiladas.
This shredded beef tacos recipe comes together quickly and has so many uses. Its seasoned with Mexican food flavors like green chilies, garlic, and cumin. These slow cooker shredded beef tacos have a strong beef flavor with a little sweet and a little bit spicy flavors.
How to make Shredded Beef Tacos:
For this recipe, I did a pot roast crock pot. I used a chuck roast that I found on sale at the market, cut it into 1″ chunks, added seasonings and threw it all in the crockpot. If you’re looking for an easy shredded beef recipe, try this crock pot roast beef.
How to Roast Beef in the Oven:
You can use this same shredded beef recipe and bake it in the oven. Follow the recipe the same but when it comes time to cook the meat, put it in a large pot with a lid or pan with aluminum foil. Bake at 350 degrees for about 2 hours or until the beef is easily shredded with a couple forks.
How Long Does Roast Beef Take To Cook:
The best way to cook roast beef is in the crockpot or the oven. In the crockpot, because are specifically looking for the beef to shred, you can cook it on high for 3 hours or low for about 4.5 hours. If you want to bake it in the oven, a couple hours on 350 will do. (If your beef is a little tough and won’t shred, put it back in the oven and give it 20-30 more minutes. Every cut of beef is a little different and sometimes it just needs more time for the connective tissues to break down.)
What to do with leftover roast beef:
Tacos of course!! haha, but if tacos are a little overdone at your house, you can certainly make a shredded beef burrito bowl, beef enchilada, or fry it up as a beef chimichanga.
Best Cut of Beef for Mexican Shredded Beef:
You can use just about any type of roast for Mexican shredded beef. I used a chuck roast for this recipe but honestly, just about any type will do. You can use sirloin roast, rump roast, round roast, chuck roast or any roast you can find on sale. If there is a large vein of fat or padding of fat on one side of the roast, be sure to trip it off when you are cutting the beef into chunks. If you don’t get it all when you’re cutting the raw beef into chunks, you can certainly trim it a little as you shred the beef.
How Much Roast Beef Per Person:
When it comes to shredded beef tacos, ground beef or chicken for that matter, I have a ratio that has worked pretty well on many occasions. If you have a group of big eaters, adults or teenage boys, plan on 1/3 lb of raw meat per person. If you have a mix of kids and adults, you can plan on 1/4 pound of raw meat per person, especially if you plan to serve rice and beans with your tacos.
Here are some of our other favorite recipes we love to serve with Shredded Roast Beef:
Tips for Making Amazing Mexican Shredded Beef:
- Bake in the oven for 2 hours. For the slow cooker, 3 hours on high and 4.5 hrs on low
- For the leftovers, try shredded beef burrito bowl, beef enchilada, or fry it up as a beef chimichanga.
- Use a chuck roast sirloin roast, rump roast, round roast, or any roast you can find on sale, just cut it into 1″ chunks
- Broil the shredded meat in the oven for 10 minutes on high. Stir every 90 seconds to crispen it up a little and intensify the drippings.
- Plan on 1/3 lb of raw meat per person. If you have a mix of kids and adults, you can plan on 1/4 pound of raw meat per person, especially if you plan to serve rice and beans with your tacos.
These shredded beef tacos are another one of those easy crockpot shredded beef recipes. This Mexican shredded beef can be used for beef carnitas, shredded beef tacos, beef burritos or beef enchiladas.
- 1 2-3lb Roast Beef Any cut of roast will do, chuck roast, rump roast, round roast, sirloin roast
- 1 4 0z can Green Chillies
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Garlic minced
- 2 Tablespoons Oil avocado oil works great
- 2 Tablespoons Lime juice
- 1 tsp Cumin
- 1 tsp salt
- 1/4-1/2 tsp red pepper flakes
- 8-12 large taco shells corn or flour tortilas
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Sour Cream
- 1/2 cup Salsa
- 1 head Lettuce
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Cut the Roast Beef into 1" chunks. If there are large pieces of fat on the meat, trim if off while cutting into chunks.
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In a small bowl, combine the green chilies, brown sugar, minced garlic, cooking oil, lime juice, cumin, salt, and red pepper flakes.
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Toss the beef marinade with the beef. You can marinade your beef for 2 to 24 hours or just go ahead and cook it.
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When the beef is done, you should be able to shred it with 2 forks easily.
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Preheat the oven to Broil
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Take the beef out of the slow cooker and transfer to a baking dish. Using 2 forks, shred the beef chunks.
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Pour about 1 cup of the drippings on the beef.
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Place the meat under the broiler. Stir the meat every 2 minutes or when lightly crispy. Broil for a total of 10 minutes or until the meat is lightly golden. (This gives the meat a little more texture and flavor from reducing the drippings)
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Serve with corn or flour tortilla shells, shredded cheese, sour cream, hot sauce and any other taco toppings you love.
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Add the beef and the marinade to an oven-proof dish. Cover with a lid or aluminum foil and cook on 350 for 2 hours.
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Using 2 forks, shred the beef chunks. Pour about 1 cup of the drippings on the beef.
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Place the meat under the broiler. Stir the meat every 2 minutes or when lightly crispy. Broil for a total of 10 minutes or until the meat is lightly golden. (This gives the meat a little more texture and flavor from reducing the drippings)
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Serve with corn or flour tortilla shells, shredded cheese, sour cream, hot sauce and any other taco toppings you love. Enjoy!
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