These tacos will not disappoint!

Full disclosure—this recipe does take some time. The key to delicious shredded beef is letting it cook at a low temperature for a long time. I recommend putting the beef in the oven in the afternoon so that it is ready to go for dinner. The best part about this recipe is that it is low maintenance. While the beef is cooking you can go about your day/work from home with no problem!

This recipe is great for leftovers! Because I am only cooking for two, I make four tacos at a time. If you are cooking for more, this recipe could easily make 6-8 tacos, you may just not have any leftovers.

Recipe:

Kitchen Utensils: For this recipe, you will need a baking dish, foil, and a baking sheet.

Ingredients:

  • 2-3 pounds beef chuck (the more you make, the more leftovers you will have!)
  • Kosher salt and black pepper
  • 1 tablespoon garlic powder
  • 1 cup beef stock
  • 3 garlic cloves, peeled
  • 1/2 white onion cut into fourth and separated
  • 4-8 taco sized flour tortillas (depending on how much beef you make, you may need more)
  • 1 tablespoon olive oil, distributed evenly among the tortillas for toppings: diced red onion, diced jalapeño, shredded lettuce, cilantro, cheese, whatever taco toppings you like!

Steps:

Preheat oven to 350 degrees F.

Place the beef chuck in a 9 by 13 glass baking dish. Season both sides with salt, pepper, and garlic powder. Half of the tablespoon of garlic pepper will season each side. Pour the beef stock into the baking dish and add the garlic cloves and white onion. Distribute evenly among the four corners of the baking dish.

Cover the baking dish with foil and bake the beef for 3 hours.

Take the beef out of the oven and transfer the beef to a large bowl. Do not turn off the oven, you will need it for the tortillas. Shred the beef using two forks. Be careful not to over shred the beef—you still want nice chunks of meat, not ground beef!

Once the meat is shredded pour a few tablespoons of the liquid from the baking dish into the bowl with the shredded beef. This will help the beef stay moist and flavorful.

Set the beef aside and prepare the tortillas. Warm the tortillas up in the microwave for 15-30 seconds. On a baking sheet, rub one side of the tortillas with olive oil. Then lay each flat, oil side down, and layer one half of the tortilla evenly with the beef. If you are using shredded cheese as one of your toppings, include it here as well. Fold the other half of the tortilla over the filling, gently pushing to adhere. It should look like a taco now. Transfer to the oven and bake for 8 minutes, then flip and cook another 8 minutes. The tortillas should be crisp and have a nice golden color.

Next, fill your tacos with whatever toppings you would like! See my photos above for some inspiration or make the dish your own! You can’t go wrong with the flavorful shredded beef and the crispy taco shell. Enjoy!

Note: You can also cook the beef in a slow cooker. Instead of baking, cook in the slow cooker on low for 6-8 hours.

By Paloma Diaz

If you make this recipe, tag @unomaspaloma on Instagram and hashtag it #unomaspaloma!

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