You will never need another beef dish after making these Shredded Beef Tacos from the Pioneer Woman! It’s incredibly flavorful and delicious, yet it just requires a few basic ingredients!
It is incredibly simple to make, adaptable, and freezer-friendly! Use it once to prepare multiple dinners throughout the week! This tasty dish will undoubtedly become a household favorite!
Cooking methods for these Pioneer Woman Shredded Beef Tacos include the stovetop, oven, slow cooker, and crockpot. Salads, quesadillas, enchiladas, burritos, casseroles, sandwiches, soups, and even eggs can all be made with it. There are also hints and suggestions on how to make the ideal beef taco!
What is Mexican shredded beef?
In Mexico, ground beef is referred to as Machaca. It is composed of beef that has been marinated, dried, and then shredded. It is essentially a Mexican variation of beef jerky. The procedure of dehydration protected the meat, allowing ranchers and cowboys to readily carry it.
The dehydrated beef was consumed as a snack or rehydrated and consumed as a meal. Most contemporary Machaca recipes omit the dehydration step and instead sauté and shred the beef.
The beef is gently cooked in this Pioneer Woman recipe for shredded beef tacos to give it a fall-apart soft texture and mouthwatering taste. The classic Machaca is the same but without trouble or worry.
Ingredients
- 1 boneless beef chuck roast (about 3 to 4 pounds), fat removed and cut into 1-by-3-inch cubes
Seasoning Blend
- A tablespoon of each: cumin, Mexican oregano, and smoked paprika
- Black pepper, ground, and kosher salt to taste 1 teaspoon each of chili powder, onion powder, garlic powder, and coriander
Shredded Beef
- 2 tablespoons of neutral oil (canola or vegetable) – SPLIT
- Large Yellow Onion, peeled and chopped into medium cubes
- 4- 6 cloves garlic (peeled and chopped)
- 2 Tablespoons of Tomato Paste
- Add 2–7 chipotle peppers to adobo sauce and enjoy! (Plus 1 tbs. sauce) Roughly cut the peppers; set the sauce aside from the peppers
- Lime Juice, Fresh, 1/3 Cup (about 2 large limes)
- 3/4 Cup Picante Sauce 1 1/4 Cups Beef Stock (salsa)
- One Bay Leaves (Mexican bay leaf or regular bay leaf)
Optional for Serving
- Pico de Gallo, crumbled Cotija, guacamole, sour cream, sliced avocado, sliced limes, warm corn tortillas, and fresh cilantro
Instructions
- Mix seasoning blend: Combine the paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander in a small bowl. Add 1/2 teaspoon of black pepper and 1 1/4 tablespoons of salt. To blend, thoroughly stir.
- Place the steak on a spotless surface and season it. Two tablespoons of the spice mixture should be applied to the steak. Use your hands to rub the spices into the meat.
- Cook the beef: 1 1/2 tablespoons of oil should be heated over medium-high heat in a Dutch oven or other big, heavy pot. Add the meat and brown it for about 8 minutes, turning it into batches if required. When browning meat in batches, add additional oil if necessary. Take out onto a platter.
- Now that the saucepan is empty, lower the heat to medium and add the remaining 1 1/2 tablespoons of oil, then the onions, to begin sautéing the vegetables. Add a touch of salt and a pinch of pepper to the onions. Sauté for about 3 minutes, stirring now and then. Add the remaining seasoning mixture and the garlic. It takes approximately 30 seconds of continuous stirring before it begins to smell good. The tomato paste and diced chipotles are then added. For about 1-2 minutes, stir continuously until the paste turns caramelized
- Deglaze the pan with lime juice, then add the beef. Add the adobo sauce, stock, Picante sauce, and bay leaf after cooking, scraping up any browned bits from the bottom. After thoroughly combining, add the seared beef to the pot along with any accumulated juices.
- Cover and cook: Simmer the mixture’s ingredients. Low heat is applied while the pot is covered. Covered, simmer for 3–3 1/2 hours, or until the meat is fork-tender and crumbles. To get the greatest results, stir the beef once per hour.
- Shred the beef by turning off the stove. Using tongs, remove the bay leaf and throw it away. Make two forks worth of beef shreds (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
- To warm, gently simmer: For around 10-15 minutes, turn the heat down to low and slowly simmer the meat.
- Place the steak and cilantro in a serving dish to be served. Slices of lime are optional.
- For tacos, top warmed corn tortillas with shredded cheese and add shreds of beef. Add chopped vegetables, Pico de Gallo, fresh cilantro, guacamole, or sour cream as toppings.
How to Store
- Refrigerate: Place leftover shredded beef and taco components in airtight containers, keeping them fresh for up to 3 days.
- Freeze: Wrap each taco element separately and store in freezer-safe containers for up to 2 months, ensuring a delicious meal ready whenever you need it.
How to Reheat
- Oven: Transfer pasta to an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for about 15-20 minutes, maintaining its rich flavors.
- Microwave: Place a portion in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
- Stove: Gently warm the pasta in a non-stick pan over medium-low heat, adding a splash of water or sauce to prevent sticking, and stirring until heated evenly.
What to Serve with Shredded Beef Tacos
- Mexican Street Corn Salad: A refreshing blend of grilled corn, creamy cotija cheese, and zesty lime, this side complements the tacos’ flavors while adding a vibrant, crunchy element.
- Cilantro Lime Rice: The citrusy zing of cilantro lime rice balances the richness of the shredded beef, creating a harmonious and satisfying pairing.
- Black Bean and Avocado Salad: This protein-rich salad offers a creamy contrast to the tacos, with the combination of black beans and avocado adding a satisfying creaminess and nutritional punch.
- Jicama Slaw: The crisp and slightly sweet jicama slaw adds a delightful crunch and freshness to the meal, enhancing the overall texture and taste experience.
Why You’ll Love This Recipe
- Tender Perfection: The slow-cooked beef is expertly shredded, resulting in melt-in-your-mouth tenderness that will leave you craving more.
- Bold Flavor Fusion: A harmonious blend of spices and Tex-Mex influences creates an explosion of taste that awakens your palate with every bite.
- Versatile Meal Option: Whether it’s a weeknight dinner or a festive gathering, these tacos cater to any occasion, offering a versatile and crowd-pleasing dish.
- Homemade Comfort: Pioneer Woman’s recipe brings the warmth of homemade comfort food to your table, inviting you to enjoy a familiar yet elevated taco experience.
- Southwestern Fiesta: With a touch of Southwestern flair, these tacos transport you to a culinary fiesta, infusing your mealtime with the vibrant spirit of Tex-Mex cuisine.
More Amazing Recipes
- Bojangles Roasted Chicken Bites Recipe
- Carrabba’s Stuffed Mushrooms Recipe
- Bahama Breeze Empanada Recipe
- Buffalo Wild Wings Potato Wedges
Pioneer Woman Shredded Beef Tacos
Indulge in the savory delight of Pioneer Woman's Shredded Beef Tacos, where tender slow-cooked beef meets zesty Tex-Mex flavors, creating a fiesta of taste and texture in every bite. A culinary journey that redefines taco night with a touch of homemade comfort and a burst of Southwestern flair.
Servings: 10
Calories: 184kcal
Ingredients
- 1 boneless beef chuck roast (about 3 to 4 pounds), fat removed and cut into 1-by-3-inch cubes
Seasoning Blend
- A tablespoon of each: cumin, Mexican oregano, and smoked paprika
- Black pepper, ground, and kosher salt to taste 1 teaspoon each of chili powder, onion powder, garlic powder, and coriander
Shredded Beef
- 2 tablespoons of neutral oil (canola or vegetable) - Split
- Large Yellow Onion, peeled and chopped into medium cubes
- 4- 6 cloves garlic (peeled and chopped)
- 2 Tablespoons of Tomato Paste
- Add 2–7 chipotle peppers to adobo sauce and enjoy! (Plus 1 tbs. sauce) Roughly cut the peppers; set the sauce aside from the peppers
- Lime Juice, Fresh, 1/3 Cup (about 2 large limes)
- 3/4 Cup Picante Sauce 1 1/4 Cups Beef Stock (salsa)
- One Bay Leaves (Mexican bay leaf or regular bay leaf)
Optional for Serving
- Pico de Gallo, crumbled Cotija, guacamole, sour cream, sliced avocado, sliced limes, warm corn tortillas, and fresh cilantro
Instructions
- Mix seasoning blend: Combine the paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander in a small bowl. Add 1/2 teaspoon of black pepper and 1 1/4 tablespoons of salt. To blend, thoroughly stir.
- Place the steak on a spotless surface and season it. Two tablespoons of the spice mixture should be applied to the steak. Use your hands to rub the spices into the meat.
- Cook the beef: 1 1/2 tablespoons of oil should be heated over medium-high heat in a Dutch oven or other big, heavy pot. Add the meat and brown it for about 8 minutes, turning it into batches if required. When browning meat in batches, add additional oil if necessary. Take out onto a platter.
- Now that the saucepan is empty, lower the heat to medium and add the remaining 1 1/2 tablespoons of oil, then the onions, to begin sautéing the vegetables. Add a touch of salt and a pinch of pepper to the onions. Sauté for about 3 minutes, stirring now and then. Add the remaining seasoning mixture and the garlic. It takes approximately 30 seconds of continuous stirring before it begins to smell good. The tomato paste and diced chipotles are then added. For about 1-2 minutes, stir continuously until the paste turns caramelized.
- Deglaze the pan with lime juice, then add the beef. Add the adobo sauce, stock, Picante sauce, and bay leaf after cooking, scraping up any browned bits from the bottom. After thoroughly combining, add the seared beef to the pot along with any accumulated juices.
- Cover and cook: Simmer the mixture's ingredients. Low heat is applied while the pot is covered. Covered, simmer for 3–3 1/2 hours, or until the meat is fork-tender and crumbles. To get the greatest results, stir the beef once per hour.
- Shred the beef by turning off the stove. Using tongs, remove the bay leaf and throw it away. Make two forks worth of beef shreds (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
- To warm, gently simmer: For around 10-15 minutes, turn the heat down to low and slowly simmer the meat.
- Place the steak and cilantro in a serving dish to be served. Slices of lime are optional.
- For tacos, top warmed corn tortillas with shredded cheese and add shreds of beef. Add chopped vegetables, Pico de Gallo, fresh cilantro, guacamole, or sour cream as toppings.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
