Shredded Beef Tacos
Description
Slow-cooked shredded beef brisket seasoned with cumin, coriander, onion and tomato. This Shredded Beef Taco Filling makes great tacos, enchiladas, burritos, nachos and more.
Video
Save This Recipe!
Ingredients
- 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 pepper
- 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
Toppings
- 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 prepared 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 prepared 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.
- Uncover, remove bay leaves and shred meat directly in slow-cooker using two forks.
- To serve, spoon shredded beef into a soft or hard tortilla and top with sliced avocado, shredded cheese, cabbage, and pickled jalapeños.
Notes
The ideal size of Dutch oven for this recipe is 6-quart or larger. I have made this in my 4-quart and it works just fine, though you will need to break down the brisket into a few pieces to get it to fit. Additionally, brown the pieces in two batches.
Store cooked, shredded beef in a glass airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before using.
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.
Nutrition
Serving: 1/8 of beefCalories: 123kcalCarbohydrates: 6gProtein: 15gFat: 4.5gSaturated Fat: 1gCholesterol: 39mgSodium: 529mgFiber: 1gSugar: 3.5gIron: 9mg
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!