Melt-in-Your-Mouth Pulled Beef Tacos: The Ultimate Recipe

Are you ready to elevate your taco night to legendary status? Forget dry, bland ground beef – we're talking about incredibly tender, intensely flavorful Mexican pulled beef tacos that practically dissolve in your mouth. This recipe isn't just about making tacos; it's about creating an experience. The rich, slow-cooked beef, infused with authentic Mexican spices, is the star of the show, delivering a taste sensation that will have everyone asking for seconds (and the recipe!). Try this recipe with my paleo tortilla wraps!

Why These Mexican Shredded Beef Tacos Will Become Your New Favorite

There’s something undeniably comforting and satisfying about a good taco. But what makes these Mexican shredded beef tacos stand out from the crowd? It's all in the slow cooking. This method transforms a humble cut of beef into a fork-tender masterpiece, allowing the spices to deeply penetrate every fiber. The result? A flavor profile that's complex, savory, and just a little bit smoky – perfect for stuffing into warm tortillas with your favorite toppings.

Whether you're planning a casual weeknight dinner or a festive gathering, these Mexican pulled beef tacos are a guaranteed crowd-pleaser. Combined with being easy to prepare, with most of the work done by your slow cooker or Dutch oven, leaving you free to enjoy the delicious aromas filling your kitchen.

The Secret to Truly Tender Mexican Pulled Beef

The magic of this recipe lies in the slow cooking process. We'll be using a little bit of vinegar in the liquid to create a tangy slow cooked flavor. This secret ingredient combined with the rub and the long cook time create an amazing result.

Ingredients You'll Need:

• 2 - 3 lbs chuck roast or rib roast
• 3 tablespoons olive oil
• ½ cup orange juice
• ¼ cup lemon juice
• 2 tablespoons white vinegar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For Serving (Optional Toppings):

• Chopped fresh cilantro
• Diced red onion
• Crumbled cotija cheese
• Salsa verde or your favorite salsa
• Pico de gaillo
• Guacamole or sliced avocado
• Lime wedges

How to Make The Shredded Beef

This recipe is incredibly versatile and can be made in a slow cooker, Instant Pot, or Dutch oven on the stovetop.

Method 1: Slow Cooker

1. Braising Liquids: Combine the orange juice, lemon juice, white vinegar and pour into the slow cooker.
2. Create the Rub: Mix all of the dry spices with the olive oil.
3. Apply the Rub: With your hands lightly knead the rub into the surface of the chuck roast (or rib roast). Place the roast in the braising liquid.
4. Slow Cook: Cover and cook on low for 7-8 hours for best results. For faster results, set the slow cooker to high for 4-5 hours.
5. Shred and Serve: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooking liquid, stirring to coat. As a result, the beef will absorb even more flavor this way.

Method 2: Dutch Oven (Stovetop)

1. Follow steps 1 to 3 from the slow cooker method in your Dutch oven.
2. Set burner heat to low, cover tightly, and simmer for 3.5 - 5 hours, or until the beef is fork-tender. Check periodically and add a little bit or water if the liquid reduces too much.
3. Shred and serve as described above.

Method 3: Instant Pot

1. Follow steps 1 to 3 from the slow cooker method in your instant pot.
2. Slow Cook: Set Instant Pot to slow cook - ‘low’ and cook on low for 8 hours for best results. For faster results, set the Instant Pot to slow cook - ‘med’ for 6.5 hours.
3. Quick Release: Once cooking is complete, hit the quick release to let any built up pressure escape.
4. Shred and serve as described above.

Once your succulent Mexican pulled beef is ready, pile it high into warm corn tortillas. Depending on how strict you are with your PCOS, you might just incorporate this beef into burrito bowls instead. For me, the corn tortillas are a small portion of the meal so the high protein balances the meal enough. Get creative with your toppings – cilantro, red onion, a squeeze of lime, and a dollop of guacamole are always winners. These Mexican shredded beef tacos are more than just a meal; they're a celebration of flavor and a testament to the magic of slow cooking. Enjoy!

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Mexican Pulled Beef Tacos

Braised beef for tacos.

Course Dinner

Cuisine Mexican

Keyword beef, braised, slow cooker

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Resting time 15 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 4 people

NET Carbs

calories 300kcal

Protein

Fat

Cook Ashley

Equipment Needed

• 1 Slow Cooker

Ingredients

• 2 - 3 lbs chuck roast or rib roast

Braising Liquid

• ½ cup orange juice
• ¼ cup lemon juice
• 2 tablespoons white vinegar

Rub

• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions

• Braising Liquids: Combine the orange juice, lemon juice, white vinegar and pour into the slow cooker.
• Create the Rub: Mix all of the dry spices with the olive oil.
• Apply the Rub: With your hands lightly knead the rub into the surface of the chuck roast (or rib roast). Place the roast in the braising liquid.
• Slow Cook: Cover and cook on low for 7-8 hours for best results. Cooking the meat low and slow will create a beef that is incredibly tender and easily shreds with a fork. For faster results, set the slow cooker to high for 4-5 hours.
• Shred and Serve: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooking liquid, stirring to coat. The beef will absorb even more flavor this way.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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