Can I use a slow cooker instead of another cooking method?

Yes, slow cooking is ideal for chuck roast. Cook on low for 6-8 hours or high for 3-4 hours until the meat shreds easily with a fork.

How do I keep the taco shells crispy?

Fry shells fresh just before serving, or assemble tacos shortly before eating. Store shells in an airtight container to maintain crispness.

Can I make the shredded beef ahead of time?

Yes, prepare the beef up to 2 days in advance and refrigerate. Reheat gently in a skillet or slow cooker before serving.

What's the best way to sear the chuck roast?

Heat oil until just smoking, sear all sides of the roast 2-3 minutes per side for a flavorful crust before slow cooking.

Can I use store-bought taco seasoning?

Yes, but this recipe's homemade blend of cumin, oregano, chili powder, and garlic powder delivers fresher flavor and better control over salt.

Crunchy Shredded Beef Tacos

Name: Crunchy Shredded Beef Tacos
Prep time: 20 min
Cook time: 7 h 10 min
Total time: 7 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs chuck roast; salt, to taste; black pepper, to taste (for searing); 2 tbsp vegetable oil; 1/2 white onion, chopped; 1/2 tbsp dried oregano; 1/2 tbsp ground cumin; 1 tbsp chili powder; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp chicken bouillon powder; 1 tbsp black pepper; 4 cloves garlic, diced; 1 (7 oz) can chipotle peppers in adobo sauce; 3 cups beef broth; 3 bay leaves; 12-16 corn tortillas; 1 cup vegetable oil, for frying; Shredded lettuce, for topping; Diced tomatoes, for topping; Guacamole, for topping; Shredded cheese, for topping; Mexican crema, for topping; Salsa, for topping

CookOSBeta

Crunchy Shredded Beef Tacos | CookOS

Ingredients

2.5 lbs chuck roast
salt, to taste
black pepper, to taste (for searing)
2 tbsp vegetable oil
1/2 white onion, chopped
1/2 tbsp dried oregano
1/2 tbsp ground cumin
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chicken bouillon powder
1 tbsp black pepper
4 cloves garlic, diced
1 (7 oz) can chipotle peppers in adobo sauce
3 cups beef broth
3 bay leaves
12-16 corn tortillas
1 cup vegetable oil, for frying
Shredded lettuce, for toppingoptional
Diced tomatoes, for toppingoptional
Guacamole, for toppingoptional
Shredded cheese, for toppingoptional
Mexican crema, for toppingoptional
Salsa, for toppingoptional

24 Ingredients

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Instructions

1
Pat the chuck roast dry with a paper towel.
2
Season the roast generously on all sides with salt and pepper.
3
Heat vegetable oil in a large skillet over high heat. Sear the roast for about 2.5 minutes per side until a deep brown crust forms.
4
Transfer the seared roast to a slow cooker.
5
Top the roast with chopped onion, oregano, cumin, chili powder, garlic powder, onion powder, and black pepper.
6
Add the diced garlic, the entire can of chipotle peppers in adobo sauce, and the beef broth.
7
Place the bay leaves on top.
8
Cover and cook on low for 7 hours until the beef is fall-apart tender.
9
Remove the cooked beef from the slow cooker and place it in a large bowl. Discard the bay leaves.
10
Using two forks, shred the beef, incorporating the cooked onions and chipotle peppers from the pot.
11
Wrap corn tortillas in a damp paper towel and microwave for about 1 minute to soften them.
12
Fill each softened tortilla with a portion of the shredded beef, fold it in half, and secure with a toothpick.
13
Heat about an inch of oil in a skillet over medium-high heat. Carefully fry the tacos in batches until golden brown and crispy on both sides.
14
Remove the fried tacos from the oil and let them drain on a paper towel-lined plate.
15
Carefully remove the toothpicks and fill the tacos with your desired toppings like lettuce, tomato, guacamole, shredded cheese, Mexican crema, and salsa.