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Bold, juicy beef simmered to tender perfection and tucked into warm, charred tortillas—your taco night just got an upgrade!

There’s nothing quite like the melt-in-your-mouth tenderness of slow-cooked beef, especially when it’s packed into a taco with fresh toppings and a squeeze of lime. These Slow-Cooked Shredded Beef Tacos are the ultimate crowd-pleaser: smoky, savory, and layered with flavor in every bite.

Perfect for weekend cooking, taco bars, or casual gatherings, this recipe delivers that comforting, restaurant-style taste from the heart of your own kitchen.

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Ingredients

For the Beef:

• 1.5 lbs beef chuck roast (or brisket)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 cups beef broth
• Juice of 1 lime

For the Toppings:

• Fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
• Sliced jalapeños
• 1/4 cup chopped red onions
• 1/2 cup sour cream
• Fresh cilantro, chopped
• Lime wedges
• Soft flour tortillas (lightly charred)

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Instructions

1. Sear the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef on all sides with salt, pepper, cumin, chili powder, smoked paprika, and oregano.
Sear for 4–5 minutes per side, until nicely browned. Remove and set aside.

2. Build the Flavor Base

In the same pot, sauté chopped onion and garlic for about 3 minutes, until softened and fragrant.

3. Slow Cook to Tender Perfection

Return the beef to the pot. Pour in the beef broth and lime juice. Bring to a gentle simmer, cover, and reduce heat to low.
Cook for 3 hours, or until the beef is fork-tender and shreds easily.

4. Shred & Stir

Remove the beef and shred with two forks. Return to the pot and stir into the flavorful juices.

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Prepare the Toppings

While the beef simmers, get your toppings ready:

• Mix up a quick pico de gallo with diced tomatoes, onion, cilantro, and lime.
• Slice jalapeños and chop the red onion.
• Get the sour cream, chopped cilantro, and lime wedges ready.

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Assemble Your Tacos

Warm your soft flour tortillas in a dry skillet or over an open flame until lightly charred and flexible.

To build your tacos:

• Start with a generous spoonful of shredded beef
• Add pico de gallo, sliced jalapeños, chopped red onions
• Finish with a dollop of sour cream and sprinkle of cilantro
• Serve with lime wedges for that citrusy zing!

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Serve It Up!

Pair these beefy beauties with chips and salsa, a side of Mexican rice, or a cold cerveza. They’re also perfect for taco night spreads where everyone can build their own—messy, juicy, and 100% delicious.

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Taco Night Tips:

• You can make the beef ahead of time and reheat gently before serving—it only gets more flavorful.
• Want extra heat? Add chipotle in adobo to the broth.
• Try corn tortillas for a gluten-free twist.

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These Slow-Cooked Shredded Beef Tacos are rich, rustic, and totally irresistible. One bite, and they’ll become a regular on your dinner rotation.

#ShreddedBeefTacos #TacoNight #SlowCookedPerfection #MexicanInspired #ComfortFoodTacos #WeeknightWin

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