Pioneer Woman Shredded Beef Tacos

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 Ingredient: 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

1. 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.
2. 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.
3. 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.
4. 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
5. 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.
6. 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.
7. 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.)
8. To warm, gently simmer: For around 10-15 minutes, turn the heat down to low and slowly simmer the meat.
9. Place the steak and cilantro in a serving dish to be served. Slices of lime are optional.
10. 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.

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