Shredded Beef Tacos
Prep Time
Cook Time
Total Time
These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two.
Recipe Type: Entree
Cuisine: Mexican
Yield: 4 to 6 servings
  • 2 pounds chuck roast, beef brisket, or stew meat
  • 3 cups warm water
  • 1 chile chipotle in adobo, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • Salt and pepper
  1. Put the beef in a heavy-bottomed pot or Dutch oven.
  2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
  3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
  4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
  5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.
Gluten Free, Kosher Meat
Recipe by Katherine Martinelli at