Easy Recipe for Delicious Pulled Beef Tacos Tonight
Recipe for pulled beef tacos: Slow-cooked, tender beef, infused with smoky spices, nestled in warm tortillas with your favorite toppings. A fiesta of flavor in every bite!
Equipment
- Preparation of this recipe for pulled beef tacos requires the following essential kitchen tools:
- Slow Cooker (6-quart or larger) or Dutch Oven (oven-safe)
- Large Skillet (for searing, optional)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Two Forks (for shredding)
- Mixing bowl
- Tongs or slotted spoon
Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano, dried
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 12-16 corn or flour tortillas, warmed
- Toppings: Your choice of shredded cheese, salsa, sour cream, guacamole, cilantro, diced onions, lime wedges, etc.
Instructions
- Step 1: Sear the Beef (Optional but Recommended): Heat a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side. This step adds depth of flavor to the beef. If you prefer, you can skip this step and go directly to placing the beef in the slow cooker or Dutch oven.
- Step 2: Prepare the Slow Cooker (or Dutch Oven): In a slow cooker (6-quart or larger), or a Dutch oven, place the chopped onion, minced garlic, diced tomatoes (undrained), and diced green chilies. If using a Dutch oven, ensure it is oven-safe.
- Step 3: Season the Beef: In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Rub the spice mixture generously over the seared chuck roast, ensuring it is evenly coated.
- Step 4: Slow Cook (or Bake): Place the seasoned chuck roast on top of the vegetables in the slow cooker. Pour the beef broth and apple cider vinegar over the beef. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shreds with a fork. If using a Dutch oven, cover and bake in a preheated oven at 325F (160C) for 3-4 hours, or until the beef is very tender.
- Step 5: Shred the Beef: Remove the chuck roast from the slow cooker or Dutch oven and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Discard any large pieces of fat.
- Step 6: Return to Sauce: Return the shredded beef to the slow cooker or Dutch oven, mixing it with the cooking juices. This allows the beef to absorb even more flavor.
- Step 7: Warm the Tortillas: While the beef is simmering, warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or in the oven.
- Step 8: Assemble the Tacos: Fill each warmed tortilla with the shredded beef. Top with your favorite toppings, such as shredded cheese, salsa, sour cream, guacamole, cilantro, diced onions, and a squeeze of lime juice.
- Step 9: Serve and Enjoy: Serve the pulled beef tacos immediately and enjoy! Optional Tips:For a richer flavor, use a dark beer instead of beef broth. For a spicier kick, add a chopped jalapeo to the slow cooker. The shredded beef can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months.
Notes
Variations
The versatility of the “recipe for pulled beef tacos” allows for creative adaptations to suit various preferences and dietary needs:
- Ingredient Swaps: Lamb or pork shoulder can be substituted for chuck roast. Different types of canned tomatoes (fire-roasted, crushed) impart distinct flavor profiles. The spice blend can be adjusted; ancho chili powder provides a deeper, smokier flavor, while chipotle powder adds a fiery kick.
- Regional Styles: For a Tex-Mex twist, consider adding a can of black beans or corn to the slow cooker. Authentic Mexican variations may incorporate dried chiles, such as guajillo or ancho, rehydrated and blended into a sauce.
- Dietary Adaptations: To create a low-carb version, serve the pulled beef in lettuce wraps instead of tortillas. For gluten-free diets, ensure that corn tortillas are used, and all spices are certified gluten-free. Vegetarian versions can be achieved using shredded jackfruit or seasoned mushrooms.
Serving Suggestions
Pulled beef tacos are a versatile dish suitable for numerous occasions. These can be served at casual weeknight dinners, weekend barbecues, or festive gatherings. To enhance the dining experience, consider offering a taco bar with a variety of toppings such as different salsas, cheeses, and fresh vegetables. Pulled beef also makes an excellent filling for burritos, quesadillas, or even nachos. Serving with Mexican rice and refried beans provides a complete and satisfying meal.
Storage Tips
Proper storage is essential to preserve the freshness and flavor of the prepared dish. Cooked pulled beef can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the beef can be frozen for up to 2-3 months. When reheating, add a splash of beef broth or water to maintain moisture. It is recommended to store tortillas separately to prevent them from becoming soggy. Reheat the tortillas just before serving. Always ensure that the beef reaches an internal temperature of 165F (74C) when reheating.
Frequently Asked Questions
- Question 1: Can this recipe be made in an Instant Pot?
- Answer: Yes, the pulled beef can be prepared in an Instant Pot. Sear the beef using the saut function, then add the remaining ingredients and cook on high pressure for 45-50 minutes, followed by a natural pressure release.
- Question 2: What is the best way to reheat the pulled beef?
- Answer: The beef can be reheated in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, it can be reheated in the microwave in 1-2 minute intervals, stirring in between. Adding a small amount of beef broth will help maintain moisture.
- Question 3: Can the spice blend be adjusted for less heat?
- Answer: Yes, the cayenne pepper can be omitted entirely, or reduced to 1/4 teaspoon. Removing the seeds and membranes from any fresh chilies will also lessen the overall heat level.
- Question 4: What can I do if the beef is dry after slow cooking?
- Answer: If the beef appears dry after slow cooking, add 1/2 cup of beef broth and shred the beef, allowing it to absorb the liquid. Ensure the slow cooker lid is properly sealed during cooking to retain moisture.