Shredded Beef Tacos

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One of my favorite Mexican dishes are Birria style shredded beef tacos!  The mouth watering flavor of the well seasoned tender beef in a crispy taco shell just makes my day.  You need to try this recipe!

First you need to get the beef nice and tender.

Start off by coating the chuck roast with hot sauce to create a binder for the seasoning.  Then, cover all sides with your favorite taco seasoning for which I used Hardcore Carnivore TexMex.

Time to get the grill going.  Heat it up to 250 degrees indirect heat.  Once the temperature is reached, throw the seasoned chuck roast directly on the grates for about 3 hours.

Next, transfer the grilled beef into a dutch oven.  Add in salsa, pickled jalapeños – with all the liquids and beer then place back on the grill for another 3 hours or until the beef is nice and tender.  Shred the beef and set aside.

Man, my mouth is watering just writing this recipe!

Finally, time to assemble the tacos!

Fire up the griddle to med/high heat.  If you do not have griddle, use any type of flat cooking surface on the grill or stove top.

Dip some flour tortillas, I used Caramelo tortillas in the beef juices and throw them on the griddle. This gives the taco an extra coating of flavor.  Add a layer of shredded cheese, a handful of the shredded beef, fold over and let the cheese melt.  Reopen the taco, add some chopped onions, cilantro, close again to get those tacos nice and crispy.


For the grand finale! Finish off by sprinkling some freshly chopped cilantro on top and you have yourself some of the best shredded beef tacos out there! Enjoy!

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Printer friendly recipe below:

Shredded Beef Tacos

Prep Time 10 mins
Cook Time 6 hrs
Servings 8 People

Ingredients
  

  • 3 lbs Chuck Roast
  • 1 tbsp Hot Sauce
  • 2 tbsp Hardcore Carnivore TexMex
  • 12 oz Salsa
  • 6 oz Pickled Jalapeños
  • 8 oz Shredded Cheddar
  • 1 White Onion

Instructions
 

Beef Instructions

  • Coat the chuck roast with hot sauce to create a binder for the seasoning
  • Season the chuck roast with your choice of taco seasoning
  • Heat up the grill to 250 degrees indirect heat. 
  • Place the seasoned chuck roast directly on the grates for 3 hours
  • Next, transfer the meat into a dutch oven
  • Add in salsa, pickled jalapeños - with all the liquids and beer then then place back on the grill for another 3 hours or until the beef is nice and tender. 
  • Shred the beef and set aside

Taco Instructions

  • Fire up the griddle to med/high heat.  If you do not have griddle, use any type of flat cooking surface on the grill or stove top.
  • Dip some flour tortillas in the beef juices and throw them on the griddle.
  • Add a layer of shredded cheese, a handful of the shredded beef, fold over and let the cheese melt. 
  • Reopen the taco, add some chopped onions, cilantro, close again to get those tacos nice and crispy.

Check out the Recipes Page for other tasty ideas!