Perfect Mexican Pulled Beef Tacos for Your Next Taco Night

Name: Perfect Mexican Pulled Beef Tacos for Your Next Taco Night
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 lbs (0.8 - 1kg) boneless chuck roast beef; 2 Tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Dried parsley; 1 1/2 tsp Salt; 1/2 tsp Black pepper; Flour tortillas; Pico de Gallo; Avocado slices; Diced jalapeño; Cilantro; Lime wedges

Jump to Recipe·Print Recipe· 5 from 1 review

Hello, taco lovers! Today, I’m thrilled to guide you through crafting the most amazing pulled beef tacos. This dish is packed with mouth-watering flavors, and it's super easy to make for the whole family or group of friends with your favorite taco toppings!

Pulled beef tacos are perfect for any occasion, shining bright during festive gatherings like Cinco de Mayo or summer parties. Imagine the tender, flavorful beef wrapped in soft tortillas — it's a recipe that brings smiles year-round!

Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs.

Americans Consume Over 4.5 Billion Tacos Each Year. Today, tacos come with all sorts of fillings, from beef to fish to vegetables, making them a versatile and beloved dish in many cultures. Shredded beef tacos are just one delicious way people enjoy this traditional food.

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Ingredients
Instructions
Variations
Equipment
Storage
FAQ
Related
Pairing
Food Safety

Ingredients

shredded beef and pico de gallo in bowls

For the beef:

Beef: the best cut would be a chuck roast. It offers a rich, meaty flavor and is ideal for shredding, making it perfect for tacos. If chuck roast isn't available, a boneless rump roast or even brisket can be used as alternatives, although cooking times may vary slightly.
Olive oil
Garlic powder
Dried parsley
Salt
Black pepper

Other taco ingredients:

Flour tortillas: feel free to pick from wheat, whole wheat, low-carb - whatever floats your boat!
Pico de Gallo: incredible and extremely easy Mexican salsa made with meaty tomatoes, onions, cilantro, and lime juice. It’s perfect for adding a zesty flavor to each bite.
Avocado slices: for creamy texture and healthy fats
Diced jalapeño: for a spicy kick
Fresh Cilantro: for garnish
Lime wedges: for a zesty kick

See a recipe card for quantities.

Instructions

Let's dive into the cooking! At first, you need to allow some time for the beef. The sweet spot would be 4 hours in the oven or up to 10-11 hours in a slow cooker.

Preheat your oven to 325°F (160°C). Stab a few holes in your chuck roast with a knife. Mix all the beef ingredients together and rub them all over the meat. Be generous with the salt.

Cover with foil and cook for 3-4 hours in the oven, depending on your roast size. Shred the beef into large chunks using two forks (if the roast doesn't fall apart easily, put it back in the oven for 30 minutes).

Raise the oven heat to 425°F (220°C). Toss the shredded pieces of roast around in the rendered juices and place them back in the oven, uncovered. Wait for 10 minutes, until you see those nice crispy caramelized ends.

Warm up the tortillas on a dry hot skillet for 15 seconds on each side. Assemble your tacos with beef, pico de gallo, jalapeños, and avocado slices. Sprinkle the cilantro on top. Serve with extra lime wedges on the side.

In this recipe, I am not browning the meat in the skillet before putting it into the oven. I believe this step is unnecessary, as it is time-consuming and less healthy. Here, the final result is the crispy, juicy, tender beef which I am very happy about.

Hint: Incorporate a small amount of smoked paprika or chili into your spice mix. This will lend a gentle smoky flavor to the beef.

Variations

Here are some ideas on how you can change this recipe to better suit the taste of your dinner guests:

Spiciness - not everyone has the same tolerance for spicy food. You can add or reduce spicy elements, such as chili powder, jalapeños, hot sauce, or even sour cream for a milder version
Alternative Tortillas - Luckily, we live in a world where we can cater to different dietary needs and preferences. Choose from corn tortillas for a gluten-free option, flour tortillas for those who prefer a softer texture, and even grain-free tortillas.
Kid-friendly - If children are part of the dinner, it might be helpful to keep their tacos simple. Kids often prefer less complex flavors, so you might offer plain shredded beef, cheese, and plain tortillas.
Customizable Toppings Bar: For a big gathering (and if you have extra time and inspiration), set up a toppings bar that includes a variety of options like diced tomatoes, shredded lettuce, different cheeses (such as cotija or cheddar), various salsas, guacamole, and sour cream. This way, everyone can build their taco exactly how they like it.

Equipment

Conventional oven
Large skillet (for warming up the tortillas. You can also put them in the oven for a few minutes covered in foil).
Aluminum foil
Forks (for shredding)

Storage

Store leftover pulled beef in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to maintain the best texture.

FAQ

Can I make the pulled beef ahead of time?

Absolutely! You can prepare the pulled beef a day or two in advance. Store it in an airtight container in the refrigerator, and reheat gently on the stove or in the oven before serving.

Can I freeze the pulled beef?

Yes, pulled beef freezes very well. Allow the beef to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Freeze for up to three months.

Can I use a different cut of beef?

Yes, other cuts of beef like brisket, rump roast, or even a beef shoulder can work well. Just ensure that the cut you choose is suitable for slow cooking and will become tender over a long cooking time.

Can I make this recipe in an Instant Pot or pressure cooker?

Yes, to make this recipe in an Instant Pot, follow the initial steps for seasoning the beef and add the cooking liquid. Cook at high pressure for 30 minutes in an Instant Pot or another electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, for about 15 more minutes.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

Authentic Mexican Pico de Gallo Recipe

Food Safety

Wash your hands thoroughly with soap and water before and after handling raw beef to prevent cross-contamination. Clean all utensils, cutting boards, and surfaces that come into contact with raw meat.
Use separate cutting boards and utensils for raw meat and other ingredients. Do not reuse marinades used on raw meat unless they are boiled first.
Store raw beef in the refrigerator at 40°F (4°C) or below. Cooked beef should be stored in an airtight container in the refrigerator and used within 3-4 days.
If you plan to freeze the cooked beef, do so within 2 hours of cooking. Store in a freezer-safe container or heavy-duty freezer bag, and use within 3 months for best quality.
Ensure all vegetables and other toppings are fresh and properly washed before use. Avoid using ingredients past their expiration dates.
Inspect the beef before cooking. It should have a fresh smell and a bright red color. Avoid using beef that has an off smell or discoloration.