Cheesy Shredded Beef Tacos

Prep Time:

• 20 minutes prep
• 3–4 hours cooking (slow cook or oven method)
• Serves: 6–8 people

Ingredients**

For the Shredded Beef:

• 2 ½ pounds beef chuck roast (or brisket)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 can (14 oz) crushed tomatoes (or tomato sauce)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons apple cider vinegar or lime juice
• 1 chipotle pepper in adobo (optional, for smoky heat)

For the Tacos:

• 10–12 corn or flour tortillas
• 1 ½ cups shredded mozzarella (or Monterey Jack, or a blend)
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional toppings: sour cream, guacamole, pico de gallo, diced onions

Instructions**

Step 1: Sear the Beef

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
2. Pat the beef dry and sear on all sides until browned (about 2–3 minutes per side).
   This locks in flavor and gives the meat a deeper taste.

Step 2: Add Flavor Base

3. Remove beef and set aside.
4. In the same pan, add sliced onion and garlic. Sauté for 2–3 minutes until fragrant.
5. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Let the spices bloom for 30 seconds.

Step 3: Build the Sauce

6. Add crushed tomatoes, beef broth, tomato paste, vinegar (or lime juice), and chipotle pepper.
7. Mix well, then return the beef to the pot. Spoon the sauce over the meat.

Step 4: Cook Until Tender

Slow Cooker:

• Cover and cook on Low for 8 hours or High for 4 hours until beef is fork-tender.

Oven Method:

• Cover the Dutch oven and bake at 325°F (160°C) for 3–4 hours.

Instant Pot:

• Pressure cook on High for 60 minutes, then natural release for 15 minutes.

Step 5: Shred the Beef**

8. Remove the beef and shred with two forks.
9. Return the shredded beef to the sauce, mixing it in to absorb all that juicy flavor.

Step 6: Assemble the Tacos**

10. Lightly toast the tortillas in a dry skillet until warm and pliable.
11. Spoon in a generous portion of shredded beef.
12. Top with shredded cheese.
13. Broil in the oven or toast briefly in a skillet until the cheese melts.

Step 7: Garnish & Serve**

14. Sprinkle with fresh cilantro.
15. Serve with lime wedges, sour cream, and any toppings you love.

Tips & Variations**

• Cheese Options: Mozzarella melts smoothly; Monterey Jack or Oaxaca adds authentic flavor.
• Extra Kick: Add diced jalapeños or hot sauce for spice lovers.
• Crunchy Option: Use crispy taco shells and bake them stuffed with beef and cheese for 5–6 minutes.

History & Background**

Tacos date back to 18th-century Mexico, where miners wrapped meat in corn tortillas for easy meals on the go. The word “taco” originally meant “plug” or “wad,” like those miners used with gunpowder.
Over time, tacos evolved into one of Mexico’s most beloved dishes — and cheesy beef tacos became a comfort-food favorite across the world.

Benefits**

• Protein-rich: Helps with muscle growth and energy.
• Customizable: Great for meal prep or family dinners.
• Nutritious: Loaded with iron, vitamin B12, and fresh herbs.

Nutritional Information (Per Taco, approx.)**

• Calories: 290
• Protein: 22g
• Fat: 14g
• Carbohydrates: 18g
• Fiber: 2g

For the Taco Lovers**

If you love these, try pairing them with:

• Mexican Street Corn (Elote)
• Fresh Guacamole & Chips
• Horchata or Lime Agua Fresca