Pulled Beef Tacos

Let’s talk tacos — real tacos. Not the crunchy shells with ground beef and shredded cheddar (though we love those too), but the kind that makes your kitchen smell like a taquería and your guests ask for seconds before they finish their first.

These Mexican Pulled Beef Tacos are made with melt-in-your-mouth slow-cooked beef that’s braised in smoky spices, garlic, onions, and just the right amount of heat. Shredded to perfection and piled into warm tortillas with fresh toppings, they’re as comforting as they are crave-worthy.

Perfect for weeknight meal prep, taco night with friends, or your next casual dinner party — this is the kind of recipe that gets people excited to eat.

Why You’ll Love This Recipe:

• Slow-cooked, fall-apart beef with tons of flavor

• Bold Mexican spices + chipotle or adobo for smoky depth

• Versatile – use on tacos, bowls, burritos, nachos, and more

• One-pot magic – let it simmer, then shred and serve

• Customizable toppings to make it your own

What to Serve With Pulled Beef Tacos:

• Mexican street corn (elote)

• Cilantro-lime rice or black beans

• Charred corn salad or fresh mango salsa

• Classic margaritas or agua fresca

Storage & Meal Prep:

• Fridge: Store leftover beef in an airtight container for up to 4 days

• Freezer: Freeze cooked beef (without toppings) for up to 3 months

• Reheat: Gently warm on the stovetop or microwave with a splash of broth or water to loosen

Final Thoughts:

These Mexican Pulled Beef Tacos are the kind of dish that makes you feel like a rockstar in the kitchen — even if all you did was throw some things in a pot and let time do the work.

Whether it’s Taco Tuesday or a chill weekend dinner, this beef is guaranteed to impress. Bold, tender, and packed with flavor — just the way tacos were meant to be.

Yield: 6-8 servings

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Mexican Pulled Beef Tacos

Prep time: 20 MinCook time: 3.5 HourTotal time: 3.5 H & 20 M

Let’s talk tacos — real tacos. Not the crunchy shells with ground beef and shredded cheddar (though we love those too), but the kind that makes your kitchen smell like a taquería and your guests ask for seconds before they finish their first.

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Ingredients

For the Pulled Beef

• 2.5 to 3 lbs chuck roast or beef brisket
• 1 tbsp oil (avocado or olive oil)
• 1 yellow onion, sliced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 chipotle pepper in adobo, minced (plus 1 tbsp adobo sauce)
• 1 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups beef broth (or water with ½ a bouillon cube)
• Juice of 1 lime

For Serving

• Corn or flour tortillas, warmed
• Chopped cilantro
• Diced red onions or pickled red onions
• Crumbled queso fresco or cotija
• Sliced avocado or guacamole
• Lime wedges

Instructions

1. Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Transfer to a plate.
2. In the same pot, add onions and sauté for 3–4 minutes until soft. Add garlic and tomato paste, cook for 1 minute. Stir in cumin, smoked paprika, oregano, and chili powder.
3. Add chipotle pepper, adobo sauce, and beef broth. Scrape the bottom of the pan to deglaze.
4. Return beef to the pot. Bring to a simmer, cover, and cook on low heat for 3–3.5 hours, turning occasionally, until the beef is fork-tender and easily shreds.
5. Instant Pot: 60–70 minutes on high pressure
6. Slow Cooker: 8 hours on low or 4–5 hours on high
7. Remove beef and shred using two forks. Return to pot and stir into the sauce. Simmer uncovered for another 10–15 minutes to thicken slightly. Finish with a squeeze of lime juice for brightness.
8. Fill warm tortillas with pulled beef. Top with your favorites: cilantro, red onion, avocado, cheese, hot sauce — go wild.

Notes

Make it spicier: Add more chipotle or diced jalapeños

Make it milder: Skip the chipotle and use a mild chili powder

Low-carb? Serve over cauliflower rice or in lettuce cups

Batch it: This freezes beautifully for up to 3 months

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.