Tacos are a Mexican dish that is very popular in the US. It is fast food and it can be made from almost any kind of meat. Pioneer Woman Shredded Beef Tacos are tasty, fast and easy to make a dish that is completely customizable. You can vary the spices, fillings and fillers for your tacos all you want and what is important is that you add them to the shredded beef recipe that I’ve prepared for you.
Pioneer Woman Shredded Beef Tacos is perfect when you’re craving tacos and want to play it safe. This recipe is a great option for busy days since it can be made in less than five minutes. This taco dinner is full of flavorful ingredients including a blend of Mexican spices and toppings. Shredded Beef Tacos are traditionally served on a soft corn tortilla with beef and other toppings. They can also be served on a hard taco shell. They’re a great Tex-Mex recipe that can be made in a flash.
Shredded Beef Tacos are a Mexican dish that is very popular in the US. Unfortunately, beef tacos aren’t exactly the healthiest fare. Mexican cuisine is filled with tons of healthy foods, but beef tacos are not one of them. As a result, eating beef tacos can lead you to a poor diet and potentially a health crisis. If you want to make beef tacos healthy, but also avoid a high-calorie diet, then this recipe is for you.
How To Make Pioneer Woman Shredded Beef Tacos
There are many shredded beef recipes out there, but many of them aren’t complete. There aren’t a lot of vegetarian options, and they’re generally lacking in flavor. That’s why I’m writing this post. This is an easy shredded beef recipe. The recipe for Pioneer Woman Shredded Beef Tacos will show you how to make the best beef tacos. The beef will be slow cooked until nice and tender, but still firm which will make it perfect for tacos. It’s made with simple ingredients that you probably already have in your pantry. Beef tacos are a great meal to serve for a family dinner or for a group of friends. Give it a try today!
Ingredients
- 1 Boneless Beef Chuck Roast (trimmed of excess fat and cut into pieces of 3 inches)
For The Seasoning Blend
- Cumin, 1 tablespoon
- Mexican Oregano, 1 tablespoon
- Smoked Paprika, 1 tablespoon
- Chili Powder, 1 teaspoon
- Onion Powder, 1 teaspoon
- Garlic Powder, 1 teaspoon
- Coriander, 1 teaspoon
- Kosher Salt & Ground Black Pepper (to taste)
For The Shredded Beef
- Neutral Oil, 2 tablespoon
- 1 large Yellow Onion (peeled & medium dice)
- 4-6 Garlic cloves (peeled & minced)
- Tomato Paste, 2 tablespoon
- 2-7 Chipotle Peppers in Adobo Sauce (plus 1 tablespoon sauce) roughly chopped
- Fresh Lime Juice, 1/3 Cup
- Beef Stock, 1 ¼ Cup
- Picante Sauce (salsa), ¾ Cup
- 1 Bay Leaf
For The Toppings
Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Pico de Gallo, Crumbled Cotija, Guacamole, Sour Cream
Step By Step Instructions To Make Pioneer Woman Shredded Beef Tacos
Step 1
In a small bowl, combine paprika, cumin, oregano, chili powder, garlic powder, onion powder, and coriander. Add salt and pepper. Mix well.
Step 2
Place the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over it. Using your hands, rub the spice mixture onto the meat.
Step 3
Heat 1 1/2 tablespoons of oil in a Dutch oven or large, heavy pot over medium-high heat.
Step 4
Brown the meat on all sides for about 8 minutes. Use more oil if necessary when browning meat in batches. Transfer to a plate.
Step 5
Once the pot is empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions.
Step 6
Add a pinch of salt and pepper to the onions. Sauté for about 3 minutes, stirring occasionally.
Step 7
Stir in the garlic and the remaining seasoning blend. Cook for about 30 seconds before it becomes fragrant, stirring constantly.
Step 8
Stir in the tomato paste and chopped chipotles. Stir constantly until the paste starts to caramelize, about one or two minutes.
Step 9
Liquidize the pan with lime juice. Scrape up any browned bits from the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Stir well, and then add the seared beef, along with any accumulated juices to the pot.
Step 10
Stir the contents until they simmer. Reduce the heat to low and cover the pot. Let the meat simmer for 3 – 3 1/2 hours or until it is tender and falls apart. Stir the meat at least once an hour for the best results.
Step 11
Remove the pot from the heat. Remove and discard the bay leaf. Use two forks to shred the beef.
Step 12
Let the meat gently simmer for about 10-15 minutes on low heat.
Step 13
Spread shredded cheese over warmed corn tortillas, then top with beef and veggies. Garnish with guacamole, fresh cilantro, pico de gallo, or guacamole. Enjoy!
In Closing
We hope you enjoyed our recipe for Pioneer Woman Shredded Beef Tacos. One thing to keep in mind when preparing tacos is to keep your toppings simple. While you certainly want to add some toppings, you don’t want to overload them with too many. Many people make the mistake of using too much meat and cheese or using meat that is too spicy or does not go well with the cheese. If you keep your toppings simple, you won’t have to worry about these things. Thanks for reading!
More Amazing Pioneer Woman Recipes
- Pioneer Woman Beef And Broccoli
- Pioneer Woman Coconut Custard Pie
- Pioneer Woman Egg Custard Pie
- Pioneer Woman Crock Pot Mac And Cheese
- Pioneer Woman Bacon Jam Recipe
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Ham Salad
Pioneer Woman Shredded Beef Tacos
Ingredients
- 1 Boneless Beef Chuck Roast (trimmed of excess fat and cut into pieces of 3 inches)
For The Seasoning Blend
- 1 tablespoon Cumin
- 1 tablespoon Mexican Oregano
- 1 tablespoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Coriander
- Kosher Salt & Ground Black Pepper (to taste)
For The Shredded Beef
- 2 tablespoon Neutral Oil
- 1 large Yellow Onion (peeled & medium dice)
- 4-6 Garlic cloves (peeled & minced)
- 2 tablespoon Tomato Paste
- 2-7 Chipotle Peppers in Adobo Sauce (plus 1 tablespoon sauce) roughly chopped
- 1/3 Cup Fresh Lime Juice
- 1 ¼ Cup Beef Stock
- ¾ Cup Picante Sauce (salsa)
- 1 Bay Leaf
For The Toppings
- Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Pico de Gallo, Crumbled Cotija, Guacamole, Sour Cream.
Instructions
- In a small bowl, combine paprika, cumin, oregano, chili powder, garlic powder, onion powder, and coriander. Add salt and pepper. Mix well.
- Place the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over it. Using your hands, rub the spice mixture onto the meat.
- Heat 1 1/2 tablespoons of oil in a Dutch oven or large, heavy pot over medium-high heat.
- Brown the meat on all sides for about 8 minutes. Use more oil if necessary when browning meat in batches. Transfer to a plate.
- Once the pot is empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions.
- Add a pinch of salt and pepper to the onions. Sauté for about 3 minutes, stirring occasionally.
- Stir in the garlic and the remaining seasoning blend. Cook for about 30 seconds before it becomes fragrant, stirring constantly.
- Stir in the tomato paste and chopped chipotles. Stir constantly until the paste starts to caramelize, about one or two minutes.
- Liquidize the pan with lime juice. Scrape up any browned bits from the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Stir well, and then add the seared beef, along with any accumulated juices to the pot.
- Stir the contents until they simmer. Reduce the heat to low and cover the pot. Let the meat simmer for 3 – 3 1/2 hours or until it is tender and falls apart. Stir the meat at least once an hour for the best results.
- Remove the pot from the heat. Remove and discard the bay leaf. Use two forks to shred the beef.
- Let the meat gently simmer for about 10-15 minutes on low heat.
- Spread shredded cheese over warmed corn tortillas, then top with beef and veggies. Garnish with guacamole, fresh cilantro, pico de gallo, or guacamole. Enjoy!
