CRISPY SHREDDED BEEF TACOS | Tacos Dorados De Carne Deshebrada de Res ❤

These crispy shredded beef tacos are perfect when you want something bold, comforting, and guaranteed to please a crowd. Slow-cooked beef becomes incredibly tender, then is folded into warm corn tortillas and pan-fried until golden and crunchy. They are rich in flavor, easy to assemble, and ideal for gatherings, holidays, or casual family meals. This is the kind of recipe you make once and then keep coming back to, especially because the meat goes a long way and freezes beautifully.

Ingredients
For the beef:

• 2 to 2½ pounds beef chuck roast or pot roast

• ½ white onion

• 3 garlic cloves, smashed

• 2 bay leaves

• 3 dried guajillo chiles, stems removed

• Salt, to taste

• Black pepper, to taste

• Water, enough to cover the meat

For the sauce:

• 2 tablespoons vegetable oil

• ½ white onion, chopped

• 2 ripe tomatoes, chopped

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon black pepper

• 2 whole allspice berries (or a pinch of ground allspice)

• 2 garlic cloves

• ½ cup beef broth (from cooking the meat)

• Salt, to taste

For the tacos:

• Corn tortillas

• Vegetable or canola oil, for frying

Toppings (optional but recommended):

• Shredded cabbage or lettuce

• Shredded Monterey Jack or Oaxaca cheese

• Crumbled cotija cheese

• Sliced tomatoes

• Thinly sliced red onion

• Salsa of your choice

Instructions
Cut the beef into large chunks, trimming excess fat but leaving some for flavor. Place the meat in a large pot or Dutch oven along with the onion, garlic, bay leaves, guajillo chiles, salt, and pepper. Add enough water to fully cover the meat.

Bring to a boil, then reduce the heat to low. Skim off any foam that rises to the top. Simmer gently for about 2 to 2½ hours, or until the meat is fork-tender and easily pulls apart. Remove the guajillo chiles once softened and set them aside. Remove the meat from the pot and shred while still warm. Reserve some of the cooking broth.

To make the sauce, heat the oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent. Add the tomatoes and cook until they begin to break down. Blend the softened guajillo chiles with garlic, spices, and beef broth until smooth. Pour the sauce into the pan and simmer for about 10 minutes. Season to taste.

Add the shredded beef to the sauce and stir until well coated. Let it simmer gently for another 10 minutes so the flavors come together. The mixture should be moist but not soupy.

Warm the tortillas briefly so they are pliable. Add a small amount of beef filling to each tortilla, fold in half, and carefully place into hot oil in a skillet over medium heat. Fry until golden and crispy on both sides. Transfer to a rack or plate lined underneath with paper towels.

Serve hot and top with cabbage, cheese, onions, tomatoes, and salsa as desired.

Notes or Tips

• Do not overfill the tortillas; less filling helps them stay closed and crisp.

• Chuck roast works best, but brisket or beef shank are good alternatives.

• The beef freezes very well and can be used later for quesadillas, burritos, or tostadas.

• For a lighter version, skip frying and serve the beef in soft tacos instead.

If you try these crispy shredded beef tacos, share how you topped them or who you made them for. Recipes like this are meant to be enjoyed together.