Spicy Mexican Shredded Beef Tacos

Get ready to spice up your Taco Tuesday with this delicious and flavorful Mexican shredded beef recipe! Tender and juicy beef is slow-cooked with a blend of spices and chilies, creating a bold and zesty filling for your favorite tacos. Don’t let the long list of ingredients intimidate you – this recipe is surprisingly simple and easy to make, and will be a hit with your family and friends.


  • 2 lbs. beef chuck roast
  • 1 tbsp. vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 chipotle chilies in adobo sauce, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup beef broth
  • juice of 1 lime
  • 12 corn tortillas
  • toppings: chopped cilantro, diced onion, crumbled queso fresco, lime wedges


  1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef chuck roast and brown on all sides.
  2. Remove the beef from the skillet and set aside. Add the onion and garlic to the skillet and cook for 2-3 minutes or until softened.
  3. Stir in the tomato paste, chipotle chilies, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Cook for 1-2 minutes or until fragrant.
  4. Add the beef broth and bring the mixture to a boil. Return the beef to the skillet and spoon the sauce over the top.
  5. Reduce the heat to low and cover the skillet. Simmer for 3-4 hours or until the beef is tender and can be easily shredded with a fork.
  6. Once the beef is cooked, remove it from the skillet and shred it with two forks.
  7. Stir the lime juice into the sauce in the skillet. Return the shredded beef to the skillet and toss to coat with the sauce.
  8. Serve the shredded beef hot in corn tortillas, topped with cilantro, diced onion, queso fresco, and a squeeze of lime.

Leave a Reply

Your email address will not be published. Required fields are marked *