Shredded Beef Tacos (Mexican Smoked Style)

I bet you have a favorite Mexican restaurant nearby, where you can find pulled beef in so many versions, from Barbacoa to Birria. As a Texan, though, nothing speaks to my tastes quite like a smoked shredded beef taco. I’ve tried all sorts of fillings - chicken, pork, even vegetarian options - as well as different marinades and cooking methods, but I can honestly say that nothing is more satisfying than this recipe - a blend of traditional Mexican flavors with my own Texas twist. Seriously, with summer here, if you haven’t given it a shot yet, now’s the perfect time to fire up your smoker in the backyard and make these delicious shredded beef tacos!

Ingredients:

• 3 pounds of chuck roast
• 2 tablespoons avocado oil

For the Dry Rub:

• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon oregano
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

For Braising Liquid:

• 2 cups beef broth
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 2 peppers, chopped
• 2 tablespoons Chipotle Peppers in Adobo Sauce
• Juice of 1 lime

For Tacos:

• Corn tortillas
• Olive oil
• Shredded cheese
• Your favorite toppings (mine are: cilantro, diced onion, salsa, guacamole, pickled onion, hot sauce, lime wedges)

Equipment:

• Smoker
• BBQ thermometer
• Dutch oven
• Tongs
• Shredding claws or two forks
• Cutting board and chef's knife
• Bowls
• Aluminum foil
• Cast iron skillet

Why You’ll Love This Shredded Beef Taco Recipe?

Even if you’re not from Texas, I’m sure you’ll still be impressed by my shredded beef tacos. Why? Imagine juicy, tender beef shoulder, smothered in smoky aromas and layered with Mexican-style spices - cumin, chili powder, and oregano. Shred the smoked beef and wrap it all in a slightly charred corn tortilla, topped with the crunch of fresh onion and cilantro, maybe a squeeze of lime and a dollop of salsa. That first bite? It’s more than just food. Close your eyes, and you might just find yourself transported to a sun-soaked afternoon in a cozy Mexican eatery, savoring every rich flavor that dances on your palate.

Which Cut of Beef Should You Choose?

Not all cuts of beef are suitable for shredding, especially when smoking. My top choice is always shoulder, or chuck roast, which is relatively budget-friendly, packed with flavor, and rich in connective tissue that breaks down during the long smoking process. If cooked properly, it can be tender and juicy with a distinctive stringy texture. Brisket is another option, especially the point end, but it can be more expensive and requires a longer smoking time.

How to Make Shredded Beef?

Smoking chuck roast is definitely a project, and it really takes time - about 6 hours, but the payoff is absolutely worth it. So, let’s get started.

Season the Beef

First things first, preheat your oven to 250°F (121°C). While that’s warming up, you can get your hands on preparing the beef. If there is any excess fat and silver skin on the chuck roast, trim it off. In a small bowl, mix all of the dry ingredients together. Then, rub the roast with avocado oil as a binder, and spread the dry ingredients evenly over it.

Smoke the Beef

This is the most important step - insert the probe of your best meat thermometer into the thickest part of the roast. If you’re using a Bluetooth thermometer like the INKBIRD INT-11P-B, connect it to your phone and set the target temperature to 165°F (74°C) in the app.

After that, place the chuck roast on the smoker rack with the fat cap facing up and close the lid. Smoke it until it reaches the set temperature, which should take about 3 to 4 hours. The smoking time may vary based on the size of your roast and the temperature of your smoker, so only rely on the internal temperature for accuracy.

Braise the Beef

About 20 minutes before your beef is done smoking, preheat your oven to 325°F (163°C). In a Dutch oven, heat some olive oil over medium heat, then sauté diced onion and minced garlic until the onion becomes tender. Next, add beef broth, bay leaf, chopped chipotle peppers, and adobo sauce.

Once the broth is boiling, transfer the smoked beef to the Dutch oven. The braising liquid should come about 1/3 to 1/2 way up the sides of the roast. If it doesn’t, add more broth. Cover the Dutch oven and place it in the preheated oven.

If you’re using the INT-11P-B like I do, you can leave the probe in the meat to keep monitoring the internal temperature. This time, however, you will want to aim for a target temperature of 200-205°F (93-96°C). The whole process will take about 2-3 hours, and remember to flip the beef once so that the other side can soak in the liquid.

Shred the Beef

After the beef is cooked, take it out of the Dutch oven but hold off on shredding it for now. Transfer it to a large bowl or back onto the cutting board, cover it loosely with foil, and let it rest for about 30 minutes, so the juices stay locked in the meat rather than spilling out.

Once it’s had its time, shred the beef using shredding claws or two forks. Then, add the lime juice to the braising liquid, stir it well, and add the shredded beef to soak up all that flavorful liquid.

How to Assemble Shredded Beef Tacos?

Authentic Mexican tacos need warm tortillas, so don’t skimp on heating them. Preheat a cast-iron skillet over medium heat and add a splash of olive oil. Fry both sides of the tortillas until they become slightly crispy, then take them off the heat. Pile a large portion of pulled beef, sprinkle some shredded cheese, add your favorite toppings, and squeeze a little lime juice. Fold it carefully and you're ready to devour!

What to Do with Shredded Beef Leftovers?

If you somehow manage to have leftover shredded beef, don’t worry, store it in an airtight container and it will stay fresh in the refrigerator for up to 4 days. To reheat, just warm it in a saucepan over low-medium heat with a splash of beef broth to keep it moist. Beyond tacos, there are plenty of delicious ways to use pulled beef,  and here are my favorites that might inspire you:

• Burritos: Wrap shredded beef with rice, beans, and your favorite burrito fillings in a large tortilla
• Sandwiches: Use shredded beef, cheese slices, tomato slices, and lettuce leaves as fillings for sandwiches
• Salads: Top a salad with shredded beef for a protein-packed and flavorful meal
• Quesadillas: Load up tortillas with shredded beef and cheese, then grill or pan-fry until golden brown and melty
• Nachos: Layer tortilla chips with shredded beef, cheese, beans, and your favorite nacho toppings