Go Back
+ servings
Easy Mexican Shredded Beef Tacos

Shredded Beef Tacos

Angelina
Delicious, tender, fall-apart meat stuffed in corn tortillas and topped with avocado, cilantro, and onion - these Easy Shredded Beef Tacos are so simple and tasty!
5 from 4 votes
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main
Cuisine Mexican
Servings 8 servings

Ingredients 

  • 2 pounds chuck roast
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • a generous pinch salt and pepper
  • 4 cloves garlic minced
  • 1 medium onion thinly sliced
  • 1 large jalapeno seeded and diced (leave the seeds if you prefer spicy)
  • 3/4 cups orange juice
  • 2 tbsp lime juice
  • 1/4 cup stock or water
  • corn or flour tortillas
  • avocados chopped cilantro, chopped onion, lime, and hot sauce for serving

Instructions 

  • Preheat oven to 325°F.
  • Combine oregano, chili powder, cumin, paprika, salt and pepper in a small bowl. Sprinkle seasoning over meat and use your hand to rub it onto the meat.
  • Heat the oil in a heavy bottom pot or Dutch oven over high heat. Sear the meat on both sides. Once the meat is seared, add garlic, onion, and jalapeno and cook for 1-2 minutes.
  • Add orange juice, lime juice, and stock (or water), scraping the bottom of the pot to deglaze it. Cover and place in oven for 2 1/2-3 hours or until the beef is tender enough to shred. Alternatively, you can place the meat in a slow cooker after searing it. Add the rest of the ingredients, cover and cook on low for 6 hours or on high for 4 hours.
  • Remove beef from pot and shred using 2 forks. Once shredded, place meat back in juices to keep it from drying out.
  • To assemble tacos, spread shredded beef in the middle of a warm tortilla. Top with sliced avocado, cilantro, chopped onion, lime, and hot sauce.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram