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.

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

Perfect Mexican Pulled Beef Tacos for Your Next Taco Night

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Make the best pulled beef tacos with this easy oven recipe. Enjoy tender, flavorful beef perfect for any taco night with your favorite toppings.

Author: Natalia
Prep Time: 5
Cook Time: 240
Total Time: 4 hours 5 minutes
Yield: 15 1x
Category: Main Dish
Method: Roasting
Cuisine: Mexican

Ingredients

Scale

For the beef:

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

Other taco ingredients:

Flour tortillas

Pico de Gallo

Avocado slices

Diced jalapeño

Cilantro

Lime wedges

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Instructions

1. Preheat your oven to 325°F (160°C). Stab a few holes in your chuck roast with a knife.

2. Mix all the beef ingredients together and rub them all over the meat. Be generous with the salt.

3. Cover with foil and cook for 3-4 hours in the oven, depending on your roast size.

4. 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).

5. 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.

6. Warm up the tortillas on a dry hot skillet for 15 seconds on each side.

7. Assemble your tacos with beef, pico de gallo, jalapeños, and avocado slices. Sprinkle the cilantro on top.

8. Serve immediately with extra lime wedges on the side.

Notes

Nutritional values are for the pulled beef only.

With this amount of beef, you can make from 12 to 20 tacos, depending on your personal serving preferences.

Nutrition

Serving Size:
Calories: 89
Sugar: 0 g
Sodium: 259.9 mg
Fat: 3.5 g
Carbohydrates: 0.2 g
Protein: 13.6 g
Cholesterol: 44.1 mg

Find it online: https://hugsonaplate.com/pulled-beef-tacos/