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Shredded Beef Tacos


  • 4lbs beef roast (I usually use chuck), sliced into 4-5 pieces
  • 24 Tbsp canola oil, coconut oil, or avocado oil
  • 1/3c cider vinegar
  • 2 chipotle chiles, adobo sauce rinsed off
  • 4 cloves garlic
  • 3 Tbsp lime juice
  • 3 1/2 tsp cumin
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp oregano
  • 1/2 tsp cloves
  • 3/4c beef or chicken broth
  • To serve: lettuce, cheese, tomato, corn tortillas, etc.*


  1. In a large pot, heat oil over medium heat. Brown beef on all sides (do it in batches if necessary–don’t crowd the pot). In a blender or food processor, puree vinegar, chiles, garlic, lime juice, cumin, salt, pepper, oregano, and cloves.
  2. Pour spice mixture over beef and stir to coat. Pour broth over all. Bring to a simmer and cover with lid.
  3. Bake at 275 for 5-6 hours. If using a slow cooker, cook on high 5-6 hours or low 7-8 hours.
  4. Shred beef. Skim fat off top of broth and drippings and discard. Pour remaining liquid over beef and toss to coat. Serve with corn tortillas, lettuce, cheese, and tomatoes.


*For gluten free version: be sure your corn tortillas are gluten free. For dairy free, skip the cheese.