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Homemade Pulled Beef Tacos photo

Pulled Beef Tacos

These Pulled Beef Tacos are irresistibly tender and packed with flavor! Perfect for gatherings or a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 3-4 lb boneless beef chuck roast trimmed and cut into 7-8 pieces
  • 1 tablespoon vegetable oil
  • 16-20 pieces soft white corn tortillas store-bought or homemade
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon coarse kosher salt or 1 tablespoon table salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon chipotle chili pepper adjust for heat preference
  • 1 cup reduced sodium beef broth
  • 1 cup mild salsa or medium for spice lovers
  • 1 can mild diced green chilies (4 oz, do not drain)
  • 2 tablespoons tomato paste
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1-3 teaspoons liquid smoke to taste
  • 1 tablespoon beef bouillon granules or cubes crushed
  • 1 tablespoon dried oregano
  • 1 cup sour cream or plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 3 tablespoons lime juice
  • 3 tablespoons milk
  • ½ cup packed cilantro finely chopped
  • 2-4 tablespoons chopped pickled jalapeños optional
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried chives
  • ½ teaspoon dried dill
  • Salt and pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Slow cooker
  • Meat thermometer
  • Tongs
  • Cutting Board and Knife
  • Serving platter

Method
 

From Start to Finish:
  1. Start by trimming any excess fat from your boneless beef chuck roast. Cut it into 7-8 pieces to ensure even cooking.
  2. In a small bowl, combine the chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, pepper, ground coriander, and chipotle chili pepper. Rub this spice mix all over the beef pieces, ensuring they are well coated.
  3. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned beef pieces and sear them until browned on all sides (about 3-4 minutes per side). This step adds a depth of flavor to the meat.
  4. In the same skillet, reduce the heat to medium and add the beef broth, salsa, diced green chilies (with liquid), tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, and oregano. Stir well to combine.
  5. Return the seared beef to the skillet, making sure it is submerged in the sauce. Bring the mixture to a simmer, cover, and reduce heat to low. Let it cook for 3-4 hours until the beef is fork-tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.
  6. Once the beef is tender, remove it from the skillet and shred it with two forks. Return the shredded beef to the sauce and stir to combine.
  7. In a mixing bowl, whisk together the sour cream or Greek yogurt, mayonnaise, lime juice, milk, chopped cilantro, garlic powder, onion powder, dried parsley, dried chives, dried dill, and salt and pepper to taste. This sauce adds a creamy touch to your tacos.
  8. To warm your tortillas, you can either heat them in a dry skillet for a few seconds on each side or wrap them in aluminum foil and place them in a preheated oven at 350°F for about 10 minutes.
  9. To assemble your Pulled Beef Tacos, place a generous amount of the shredded beef on each tortilla. Top with your favorite toppings—guacamole, avocado crema, pico de gallo, pickled red onions, corn salsa, or hot sauce.

Notes

  • These tacos are perfect for meal prep! Store the beef in an airtight container for up to 4 days.
  • You can freeze the pulled beef for up to 3 months; just cool completely before freezing.
  • Adjust the spice levels based on your preferences, starting small with chipotle chili pepper.