A beautiful beef brisket gets braised low and slow until it falls apart tender and becomes Shredded Beef Taco Meat. Finished with a handful of simple toppings, these Mexican Shredded Beef Tacos are the perfect family meal. Plus, leftovers can be reheated time and time again and can be served in a variety of new and unique ways.
As a born-and-raised Iowan, I’ve been cooking and eating beef all my life. And this recipe is one of my favorite ways to use beef brisket. It’s easy to make and so versatile that it can be made in a slow-cooker or Dutch oven. A handful of Mexican spices, onions, garlic and tomato paste infuses the brisket and lays the groundwork for a very delicious sauce. After a few hours in the oven or slow-cooker, the result is tender, juicy, fall apart shredded beef taco filling.
Pile the shredded beef into charred taco shells and keep the toppings simple. I like avocado, cabbage, cheese and pickled jalapeños, because after all, it’s all about the beef!
Table of Contents
Why Make This Recipe
There are so many recipes to make taco shredded beef, but here are the top three:
- Low-fuss and hands-off: we love a hands-off braising recipe and this is one of them. Brown the meat, briefly cook the aromatics, then combine it all in a Dutch oven (or slow cooker) and let it cook low and slow until it’s fall-apart tender.
- Versatile: like I said earlier, it can be made in the slow-cooker or in a Dutch oven in the oven. Additionally, this shredded taco meat can be used for more than just tacos. Try it in rice bowls, beef burritos, enchiladas, nachos and so much more.
- Feeds a crowd: depending on the amount of toppings or side dishes you plan to serve with this, it can easily serve 6 to 8 people. Perfect to a dinner party, taco party, game day tailgate—the list goes on!
Ingredients
- Beef Brisket: I recommend buying a 4-pound brisket so when you trim the excess fat you end up with about 3 ½ pounds. You can also use a chuck roast, which will cook a bit faster.
- Oil: use a high-heat cooking oil like canola or grapeseed.
- Onion: I recommend using yellow onion, though white will work. I do not recommend using red onion here.
- Garlic: 4 large garlic cloves is what you’ll need. Just peel and smash them! The whole cloves will melt into the sauce during the low and slow braise.
- Tomato Paste: 2 tablespoons is what you’ll need. I like to use tomato paste that comes in a tube—it’s sold next to the canned tomato paste. It costs a bit more but it makes for easier and better storage. And you’re less likely to waste the tomato paste, so it’s worth the upfront investment.
- Beef Broth: I just use Better than Bouillon Beef Base to make the ¾ cup broth needed for the recipe. You can also use canned or boxed beef broth.
- Cumin Seeds: I love cooking with cumin seeds—I use them in my Cheese Biscuits and Sopa de Fideo. For this recipe, toast them briefly on the stove top before grinding into a powder.
- Coriander seeds: toast and grind these with the cumin seeds. If you don’t want to buy coriander seeds, you can use ¾ teaspoon ground coriander instead. Just skip the toasting step.
- Dried oregano: Mexican oregano is more authentic, but you can also use marjoram or Italian oregano.
- Smoked paprika: just a bit of smoked paprika adds loads of flavor and deep color.
- Kosher salt and black pepper: I develop recipes using Morton kosher salt. If you’re using Diamond Crystal, increase the salt measurements a bit. Or check out my Kosher Salt conversions.
- Cayenne: we use ½ teaspoon of cayenne pepper and it adds a nice undertone of heat. If you like things spicer, up that amount a bit. Need it to be more mild? Use ¼ teaspoon or skip it altogether.
- Bay leaves: fresh or dried work here—use whatever you have on hand.
How to Make Mexican Shredded Beef
Full recipe instructions can be found in the recipe card below.
- Toast the Spices
Toast the cumin seeds and coriander seeds in a Dutch oven just until they are fragrant and start to take on color. Once the spices have cooled down a bit, grind them into a powder using a mortar and pestle or spice grinder. I like to then combine the ground spices with the remaining spices you’ll need later on.
- Brown the Brisket
Brown the seasoned brisket in a splash of oil in a Dutch oven (or skillet if you’re cooking it in the slow-cooker) until it’s deeply browned on each side. Once the brisket is nicely browned, transfer it to a plate or sheet pan.
- Cook the Onions
Add the sliced onions to the now-empty Dutch oven and cook, deglazing with a bit of broth as needed, until softened.
Add the tomato paste and garlic cloves and cook for a couple of minutes.
Stir in the remaining broth and the spice mixture and cook briefly until it’s nice and jammy.
- Braise the Brisket
Nestle the browned brisket into the Dutch oven, cover and cook until it’s tender and easily shreds, this will take about 3 hours.
- Shred the Beef
Shred the beef using two forks then return it to the oven to cook for 30 more minutes. This will reduce the liquid and concentrate the flavors.
Slow Cooker Instructions
The toasting of the spices and browning of the beef stays the same no matter how you plan to braise the brisket. Cook the onions according to the recipe instructions then add the browned brisket and cooked onions to a slow cooker and cook on high for 4–5 hours or low for 8 hours.
The juices may not get as thick as they would in a Dutch oven, but the beef will be tender and delicious.
Shredded Beef Taco Toppings
We like to keep the toppings minimal so the beef is the main focal point. Here’s how we recommend serving the tacos:
- Small tortillas or taco shells: either or both work! We like to offer both soft shell corn and flour so everyone is happy.
- Thinly sliced avocado: a bit of cool creaminess balances out the warm savoriness of the beef.
- Shredded Cheddar: I like to buy a block of sharp white or regular Cheddar cheese and grate it myself.
- Thinly sliced cabbage: slice half of a small green cabbage as thinly as possible. This adds a lovely crunch and mild sweetness.
- Pickled Jalapenos: for some pickle-y heat, pickled jalapeños are the perfect topping. You can also use pickled onions or pickled radishes.
What to Serve with Shredded Beef Tacos
Keep it simple and pair these tacos with cool and refreshing side dishes.
- A vibrant and delicious Mexican Coleslaw with sweet corn is a great side dish for these tacos! The slaw is bright and full of different textures.
- Chips, salsa and Easy Guacamole is a must! Try a fresh Tomato and Chipotle Salsa or a Roasted Tomatillo Salsa.
- Serve the beef up like a taco bowl and use Cilantro Lime Brown Rice as the base.
Storage and Reheating
Refrigerate for a few days: Store the shredded beef in an airtight glass container in the refrigerator for up to 4 days. Reheat portions of shredded beef as you need it in a shallow skillet over medium heat. Add a splash of water or broth to loosen it up.
Freeze for a few months: for longer storage, transfer the cooled shredded beef to a zipper-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove top over medium heat with a splash of water or broth.
Other Ways to Serve Shredded Beef Taco Meat
Serve the shredded beef over Cilantro Lime Brown Rice with Pickled Onions, Guacamole, and Tomato Chipotle Salsa.
Use leftover beef as the filling for Shredded Beef Enchiladas. I like to make a smoky, cumin-y red enchilada sauce and stuff the tortillas with the beef and shredded cabbage. Then top the dish with shredded Cheddar cheese and bake everything is warmed through and bubbly.
Or make my favorite Beef Burritos with a simple herby mayo, cheese and shredded lettuce. Fry it up briefly in a skillet to warm the filling through and get a nice crust on the exterior.
Dinner
Shredded Beef Enchiladas
30-Minute Meal
Shredded Beef Burritos
Appetizers
Korean-Inspired Shredded Chicken Nachos
FAQs
Brisket is the cut of beef you want to use here (it’s perfect for braising). It’s beefy with a nice amount of fat that melts during braising and creates a luscious sauce.
Cook the brisket for 4–5 hours on high in the slow cooker.
I have not tested this recipe in the Instant Pot, but I would recommend cooking a 4 pound brisket (trimmed of fat so about 3 ½ pounds) for 90 minutes on high pressure. Naturally release the pressure for 15 minutes before quick releasing and removing the lid.
Mexican Shredded Beef Tacos Recipe
Description
Ingredients
Shredded Beef Taco Meat
- 1 ½ teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- ½ teaspoon cayenne
- 1 tablespoon canola oil
- 1 (4-pound) beef brisket
- 1 large yellow or white onion, sliced ¼-inch
- ¾ cup low-sodium beef broth
- 4 cloves garlic, peeled and smashed
- 2 tablespoons tomato paste
- 2 fresh or dried bay leaves
Shredded Beef Tacos
- 18 assorted soft flour and corn tortillas, and crunchy corn taco shells, lightly toasted
- 2 ripe avocados, thinly sliced
- 1 cup shredded sharp Cheddar cheese
- 2 cups shredded cabbage
- ½ cup pickled jalapeños
Instructions
Oven Instructions
- Heat oven to 300˚F (149ºC) with rack set in middle position.
- In a large, heavy-duty Dutch oven over medium heat, toast 1 ½ teaspoons cumin seeds and 1 teaspoon coriander seeds until fragrant and starting to lightly toast, 3–5 minutes. Set aside and allow to cool. Once cool, transfer spices to a mortar and pestle (or spice grinder) and grind until fine in texture.
- Combine ground cumin and coriander with 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ½ teaspoon cayenne pepper; set aside for later.
- Trim 4-pound brisket of any excess fat or sinew (should end up with about 3½-pounds. Season generously with 2 teaspoons kosher salt and a generous amount of freshly cracked black pepper.
- Heat 1 tablespoon oil in a large* heavy-duty Dutch oven over medium-high heat until shimmering. Add brisket and sear until deeply browned on both sides, about 5–7 minutes. Transfer to a plate.
- Reduce heat to medium-low and add 1 sliced onion, stirring to deglaze the pan (add a splash or two of beef broth to help things along). Cook until onions are softened, about 5 minutes, then stir in 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook 2 minutes, then stir in remaining beef broth. Cook until thickened and bubbling, 1–2 minutes, then stir in reserved spice mixture and 2 bay leaves. Nestle brisket (and any accumulated juices) into Dutch oven, spooning some onions and juices over top.
- Cover Dutch oven and transfer to preheated oven. Cook for 3 hours, flipping brisket over halfway through, until brisket is tender and shreds easily with a fork.
- Remove Dutch oven from oven and discard bay leaves. Using two forks, shred meat directly in Dutch oven. Return Dutch oven to oven, uncovered, and cook until liquid reduces slightly and meat is very tender, about 30 minutes. Cover and keep warm until ready to serve.
- To serve, spoon shredded beef into a soft or hard tortilla and top with sliced avocado, shredded cheese, cabbage, and pickled jalapeños.
Slow-Cooker Instructions
- Follow above-instructions through step 5 (you can use a large skillet instead of pot here). Transfer browned brisket to insert of a 5–6-quart slow-cooker.
- Add 1 sliced onion to now-empty skillet, reduce heat to medium-low, stirring to deglaze skillet (add a splash of the beef broth to help things along). Cook onions until softened, about 5 minutes, then stir 4 smashed cloves garlic and 2 tablespoons tomato paste. Cook for 2 minutes, then stir in remaining broth.
- Bring to a simmer, then pour over brisket in the slow-cooker. Add reserved spice mixture and 2 bay leaves to slow cooker. Cover and cook on high for 4–5 hours or low for 8 hours, until meat is tender and easily shreds with a fork.
Equipment
Video
Notes
Nutrition
Super flavorful and loved the balances of spices! Definitely a keeper for future Taco Tuesdays. Thanks for another great recipe!