These Mexican Shredded Beef Tacos feature ultra-tender, richly spiced beef chuck or brisket slow-simmered in a smoky chipotle-orange sauce until it falls apart. Packed with bold flavors from chipotle, paprika, oregano, and citrus, the shredded beef is tossed back into a thickened sauce for maximum juiciness. Pile it into warm tortillas with your favorite toppings for the ultimate taco night! Perfect for feeding a crowd or meal prep.

These mouthwatering tacos are loaded with tender beef and fresh toppings—get ready to drool:

Prep Time: 20 minutes
Cook Time: ~3 hours
Total Time: ~3 hours 20 minutes
Servings: ~20 small tacos (or 8–10 larger ones)
Calories per serving: Approximately 250–350 kcal (beef + tortilla only; toppings extra)

Ingredients

Spice Mix:

• 1½ tbsp chipotle powder (adjust for spice level—start lower if sensitive)
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp allspice powder
• 1 tsp ground coriander
• 2 tsp onion powder (or 1 tsp each onion + garlic powder)
• 1 tsp salt
• 1 tsp black pepper

For the Beef:

• 1–2 tbsp olive oil
• 1.5 kg (3 lb) beef chuck or brisket, cut into large chunks
• 5 garlic cloves, minced
• 1 large onion, diced
• ¾ cup orange juice (freshly squeezed is best)
• 2 tbsp lime juice
• 400 g (14 oz) canned crushed tomatoes
• 2 cups beef or chicken broth/stock
• ½ cup water

To Serve:

• Small corn or flour tortillas, warmed
• Optional toppings: avocado slices, pico de gallo, shredded cheese, sour cream, lime wedges, fresh cilantro, diced onion, radishes

Instructions

1. Make the Spice Mix: In a small bowl, combine chipotle powder, paprika, oregano, allspice, coriander, onion powder, salt, and pepper.
2. Season the Beef: Sprinkle about 4 teaspoons of the spice mix over the beef chunks. Press it in so it adheres well.
3. Brown the Beef: Heat olive oil in a large heavy-based pot or Dutch oven over high heat. Brown the beef pieces on all sides (in batches if needed), then transfer to a plate.
4. Sauté Aromatics: Reduce heat to medium. Add onion and garlic to the pot; cook until softened and fragrant, about 4–5 minutes.
5. Deglaze: Pour in orange juice and lime juice, scraping up all the browned bits from the bottom (this adds tons of flavor!).
6. Build the Braise: Stir in crushed tomatoes, broth, water, and the remaining spice mix. Return the browned beef (and any juices) to the pot.
7. Slow Simmer: Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring occasionally.
8. Finish Cooking: Uncover and simmer another 30 minutes until the beef is fall-apart tender.
9. Shred & Thicken: Remove beef to a plate and shred with two forks. Meanwhile, simmer the sauce uncovered for 10–15 minutes to thicken.
10. Combine & Warm: Return shredded beef to the sauce, toss to coat, and heat through for a few minutes.

Serve hot in warm tortillas with your favorite toppings. Squeeze fresh lime over each taco for extra brightness!

Tips for Success

• Spice Level: Chipotle powder is smoky and spicy—use less for milder tacos or add cayenne for more heat.
• Make Ahead: The flavor improves overnight—refrigerate and reheat gently.
• Slow Cooker Option: After browning, transfer everything to a slow cooker and cook on LOW for 6–8 hours.
• Freezer Friendly: Shredded beef freezes beautifully in sauce for up to 3 months.
• Serving Ideas: Turn leftovers into quesadillas, burrito bowls, or nachos.

These shredded beef tacos are juicy, flavorful, and crowd-pleasing—taco night just got epic! Enjoy every bite! 🌮🔥