Crunchy Shredded Beef Tacos
Crunchy Shredded Beef Tacos
Ingredients
For the Shredded Beef
- 2 1/2 pounds beef roast, (chuck roast recommended)
- 1 tablespoon salt, or to taste
- 1 tablespoon black pepper
- 1/2 white onion, diced
- 1/2 tablespoon oregano
- 1/2 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chicken bouillon
- 4 garlic cloves, diced
- 7 ounces chipotle peppers in adobo sauce, 1 can
- 3 cups beef broth
- 3 bay leaves
For Assembly and Frying
- 12 corn tortillas, or as needed
- 1/2 cup oil, for frying, or as needed
- 12 toothpicks, or as needed
For Toppings
- 1 cup shredded lettuce, as needed
- 1/2 cup guacamole, as needed
- 1/2 cup shredded cheese, as needed
- 1/4 cup Mexican crema, or sour cream, as needed
- 1/4 cup salsa, as needed
Instructions
- 1
Pat the beef roast dry with a paper towel.
⏱️ 2 min
- 2
Season the beef roast liberally with salt and 1 tablespoon of black pepper on both sides, patting the seasoning into the meat with clean hands.
⏱️ 3 min
- 3
Heat a small amount of oil in a hot pan (preferably cast iron) over medium-high heat. Sear the seasoned beef roast for 2 1/2 minutes per side until nicely browned all around.
⏱️ 10 min
- 4
Once seared, transfer the chuck roast to a crock pot.
⏱️ 1 min
- 5
Add the diced white onion to the crock pot.
⏱️ 1 min
- 6
Add the remaining seasonings to the crock pot: 1/2 tablespoon oregano, 1/2 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon chicken bouillon.
⏱️ 2 min
- 7
Add the 4 diced garlic cloves to the crock pot.
⏱️ 1 min
- 8
Pour in the 7 ounce can of chipotle peppers in adobo sauce.
⏱️ 1 min
- 9
Add 3 cups of beef broth to the crock pot.
⏱️ 1 min
- 10
Place the 3 bay leaves on top of the ingredients in the crock pot.
⏱️ 1 min
- 11
Cook in the crock pot for 7 hours on low.
⏱️ 420 min
- 12
After 7 hours, the meat should be very tender. Carefully remove the cooked beef, along with the onions and chipotle peppers, from the crock pot and place them in a bowl.
⏱️ 3 min
- 13
Shred the beef using two forks, mixing it thoroughly with the cooked onions and chipotle peppers.
⏱️ 5 min
- 14
Wrap a stack of corn tortillas in a paper towel and microwave for 1 minute to soften them. This will prevent them from breaking when folded.
⏱️ 1 min
- 15
Take a softened corn tortilla and fill it with a generous amount of the shredded beef mixture.
⏱️ 5 min
- 16
Fold the tortilla in half to form a taco shape and secure it with a toothpick. Repeat for the desired number of tacos.
⏱️ 5 min
- 17
Heat oil in a frying pan over medium heat. Place the filled and secured tacos into the hot oil.
⏱️ 2 min
- 18
Fry the tacos until they are crunchy and golden brown on both sides, flipping as needed. This usually takes about 2-3 minutes per side.
⏱️ 10 min
- 19
Once fried, remove the crunchy tacos from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min
- 20
Remove the toothpicks from the tacos.
⏱️ 1 min
- 21
Fill the crunchy tacos with your desired toppings: shredded lettuce, guacamole, shredded cheese, Mexican crema, and salsa.
⏱️ 5 min
- 22
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Shredded Beef Tacos
For the Shredded Beef
- 2 1/2 pounds beef roast, (chuck roast recommended)
- 1 tablespoon salt, or to taste
- 1 tablespoon black pepper
- 1/2 white onion, diced
- 1/2 tablespoon oregano
- 1/2 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chicken bouillon
- 4 garlic cloves, diced
- 7 ounces chipotle peppers in adobo sauce, 1 can
- 3 cups beef broth
- 3 bay leaves
For Assembly and Frying
- 12 corn tortillas, or as needed
- 1/2 cup oil, for frying, or as needed
- 12 toothpicks, or as needed
For Toppings
- 1 cup shredded lettuce, as needed
- 1/2 cup guacamole, as needed
- 1/2 cup shredded cheese, as needed
- 1/4 cup Mexican crema, or sour cream, as needed
- 1/4 cup salsa, as needed
Instructions
- 1
Pat the beef roast dry with a paper towel.
⏱️ 2 min - 2
Season the beef roast liberally with salt and 1 tablespoon of black pepper on both sides, patting the seasoning into the meat with clean hands.
⏱️ 3 min - 3
Heat a small amount of oil in a hot pan (preferably cast iron) over medium-high heat. Sear the seasoned beef roast for 2 1/2 minutes per side until nicely browned all around.
⏱️ 10 min - 4
Once seared, transfer the chuck roast to a crock pot.
⏱️ 1 min - 5
Add the diced white onion to the crock pot.
⏱️ 1 min - 6
Add the remaining seasonings to the crock pot: 1/2 tablespoon oregano, 1/2 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon chicken bouillon.
⏱️ 2 min - 7
Add the 4 diced garlic cloves to the crock pot.
⏱️ 1 min - 8
Pour in the 7 ounce can of chipotle peppers in adobo sauce.
⏱️ 1 min - 9
Add 3 cups of beef broth to the crock pot.
⏱️ 1 min - 10
Place the 3 bay leaves on top of the ingredients in the crock pot.
⏱️ 1 min - 11
Cook in the crock pot for 7 hours on low.
⏱️ 420 min - 12
After 7 hours, the meat should be very tender. Carefully remove the cooked beef, along with the onions and chipotle peppers, from the crock pot and place them in a bowl.
⏱️ 3 min - 13
Shred the beef using two forks, mixing it thoroughly with the cooked onions and chipotle peppers.
⏱️ 5 min - 14
Wrap a stack of corn tortillas in a paper towel and microwave for 1 minute to soften them. This will prevent them from breaking when folded.
⏱️ 1 min - 15
Take a softened corn tortilla and fill it with a generous amount of the shredded beef mixture.
⏱️ 5 min - 16
Fold the tortilla in half to form a taco shape and secure it with a toothpick. Repeat for the desired number of tacos.
⏱️ 5 min - 17
Heat oil in a frying pan over medium heat. Place the filled and secured tacos into the hot oil.
⏱️ 2 min - 18
Fry the tacos until they are crunchy and golden brown on both sides, flipping as needed. This usually takes about 2-3 minutes per side.
⏱️ 10 min - 19
Once fried, remove the crunchy tacos from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min - 20
Remove the toothpicks from the tacos.
⏱️ 1 min - 21
Fill the crunchy tacos with your desired toppings: shredded lettuce, guacamole, shredded cheese, Mexican crema, and salsa.
⏱️ 5 min - 22
Serve immediately and enjoy!
⏱️ 1 min