Description
These Shredded Beef Tacos with Pico de Gallo are the ultimate in comfort food. With slow-cooked, tender beef seasoned to perfection and topped with a zesty, fresh pico de gallo, these tacos are bursting with flavor. Perfect for Taco Tuesday or a weeknight dinner, this recipe is easy to prepare and sure to please everyone at the table. Make these tacos even more delicious with homemade tortillas or your favorite store-bought version. A crowd-pleaser, this dish is packed with savory goodness!
Ingredients
Scale
- For the Shredded Beef:
- 2 lbs beef chuck roast
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- For the Pico de Gallo:
- 3 medium tomatoes, diced
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
- For the Tacos:
- 12 small corn or flour tortillas
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream (optional)
- Shredded cheese (optional)
Instructions
- Cook the Beef:
- In a slow cooker or pressure cooker, add the beef chuck roast, onion, garlic, cumin, paprika, chili powder, oregano, bay leaf, salt, and pepper. Pour in the beef broth and cook on low for 8 hours (or 1.5 hours on high pressure in a pressure cooker).
- Once the beef is tender, remove it from the cooker and shred using two forks. Discard the onion, garlic, and bay leaf.
- Prepare the Pico de Gallo:
- In a medium bowl, combine the diced tomatoes, chopped onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Stir to combine and set aside to let the flavors meld.
- Assemble the Tacos:
- Warm the tortillas in a skillet or microwave.
- For each taco, place a generous amount of shredded beef onto the tortilla, top with pico de gallo, and garnish with fresh cilantro and lime wedges. Add sour cream and shredded cheese, if desired.
Notes
- Storage: Store leftover shredded beef in an airtight container in the fridge for up to 3 days. The pico de gallo is best served fresh but can be stored in the fridge for up to 2 days.
- Variations: You can use flour tortillas if you prefer a softer taco, or try adding avocado for extra creaminess.
- Serving Suggestions: Pair with Mexican rice and refried beans for a complete meal.
- Prep Time: 10
- Cook Time: 1.5 hours
- Category: Main Course