Crispy Shredded Beef Tacos
I’ll always been in love with tacos. BUT crispy tacos are over the top.
I mean, for real. The toasted tortillas with tender and saucy slow cooked beef and the best melted cheese…Ah, I can’t get enough of these.
Yes, they take some time. Slow cooked and then a bit of assembly with making each tacos but so worth it. These Crispy Shredded Beef Tacos can be assembled before your guests arrive or before your family is ready to eat – but they will be hard not to enjoy right away.
Slow. Low.
Slow cooked really is the best. Yes, it takes more time but it leaves the beef tender, moist and fully of SO much flavor.
Simply sear the meat and place the spices and broth in the bowl. Set on high to cook and go about your day.
The smell will be insane.
Keeping it simple.
The flavors come from cooking it slowly. It’s basically marinating while it cooks – perfection.
Carefully shred the beef by leaving it in large pieces, because why not – and it tastes better when you have to bite into it. It won’t be mushy but full of texture.
Don’t need to add anything more to the beef. Just cheese, crispy tortillas and a good salsa for dipping.
More tacos to love.
Crispy Shredded Beef Tacos
- Total Time: 3 hours 5 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Ingredients
- 1/2 – 1 lb. beef shoulder or roast, cut into 2–3 inch pieces
- 1 tablespoon tapioca powder
- 1 medium yellow onion, sliced thinly
- 6 garlic cloves, mashed
- 1 tablespoon tomato paste
- 1 14 oz. can roasted tomatoes
- 1 teaspoon cumin
- 1 teaspoon Mexican dried oregano
- 2 tablespoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups beef bone broth
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 3 scallions, sliced thinly
- 12–16 corn tortillas
- 1/3 cup coconut oil or olive oil
- 2 cups Monterey jack cheese (or other melty cheese)
Instructions
- Heat the bowl of an Instant Pot on the high sauté setting. Sprinkle the pieces of beef shoulder with tapioca powder. When the bowl is hot, add the beef pieces in a single layer so each piece is touching the bottom of the pan (do this step in batches). Sear on on sides until very brown. Remove the beef from the pan and set aside in a shallow bowl or plate. Repeat until all the beef is seared.
- Add in the onions and sauté for 2-3 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Stir in the roasted tomatoes, cumin, oregano, paprika, salt, pepper, broth, bay leaves and red pepper flakes. Add the seared beef and any natural juices into the pan with the cooking liquid.
- Place the lid on the Instant Pot and set on high for 2 1/2 hours.
- When the cooking time is complete, let it cool slightly and remove and discard the bay leaves. Carefully shred the beef by using tongs or two forks – leaving the beef in small pieces. Sprinkle in the scallions.
- When you are ready to assemble and cook the tacos, preheat your oven to 400F. Place the cooking oil on a baking sheet tray and spread it all over the pan.
- Warm the tortillas slightly, and place a spoonful of the beef on one side of the tortillas. Top with a small amount of cheese and fold over the other side of the tortilla. Place on the oiled baking sheet tray. Repeat this step until the baking sheet is full over tacos.
- Bake for 6 minutes and carefully flip the tacos over. Cook for 4 minutes or until the tacos are crispy and slightly brown.
- Serve with your favorite salsa and toppings.
Notes
Directions are based on using an Instant Pot. If using a Slow Cooker, sear the meat in a separate pan and then transfer to the bowl of your slow cooker and continue to follow instructions.
Step 6 can be accomplished in oven on a baking sheet tray or on a stove top in an enamel pan (instructions are for the baking sheet tray).
- Prep Time: 5
- Cook Time: 180
- Category: beef
- Method: slow cooker
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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