Shredded beef tacos feature fall-apart tender chuck roast slow-cooked with chipotle and warm Mexican spices, served in crispy pan-fried corn tortillas with fresh toppings. The long braise infuses deep, complex flavor throughout the meat.
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Season the chuck roast generously on all sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Sear the chuck roast on both sides until a brown crust forms.
Transfer the seared roast to a slow cooker.
In a small bowl, combine the garlic powder, onion powder, cumin, chili powder, Mexican oregano, and nutmeg.
Sprinkle the spice mixture over the roast, then pour the chipotle sauce and beef broth on top.
Cover the slow cooker and cook on low for 8 hours or on high for 5-6 hours, until the meat is fall-apart tender.
Remove the meat from the slow cooker, reserving the broth. Shred the beef with two forks.
To assemble the tacos, dip a corn tortilla into the reserved broth in the slow cooker.
Place the dipped tortilla in a hot, dry skillet over medium heat. Top with shredded Chihuahua cheese and a portion of the shredded beef.
Fry until the tortilla is crispy and the cheese is melted, then fold it in half to form a taco.
Remove the tacos from the skillet and top with fresh pico de gallo, chopped cilantro, and a squeeze of lime juice.
Serve immediately with a small bowl of the reserved broth for dipping.
Store shredded beef refrigerated up to 3 days in an airtight container. Reheat in a skillet with a splash of water or beef broth over medium heat.
slow cooker · skillet (for searing meat and frying tortillas)
Typically 6-8 hours on low heat until the meat shreds easily with a fork. Time varies by slow-cooker model and roast size.
Yes. Use high pressure for 60 minutes, then natural release for 15 minutes before shredding.
Cook the beef up to 3 days ahead and refrigerate. Reheat gently in a skillet or slow cooker before serving.
Substitute with 1-2 tbsp ancho chili powder or 1 tsp smoked paprika plus a pinch of cayenne for similar depth.
Heat cooking oil in a skillet over medium-high heat, fry each tortilla 10-15 seconds per side until lightly golden and pliable.
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