Today I have such a delicious recipe for you! Pulled beef tacos. It’s wonderfully flavorful and not complicated to make, but it does take a little time because you first need to make a pulled beef recipe.
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Why you’ll Love this Recipe
These pulled beef tacos are packed with flavor and the perfect recipe if you’re looking for comfort food. Don’t like beef? Then you can also make these pulled beef tacos with pulled pork or pulled chicken.
Making your own Pulled Beef
Every time I make pulled beef, I make sure to prepare more than I need. It’s very easy to use in other recipes. It’s delicious in these tacos, but you can also use it to top a sandwich, for example. Delicious with lots of coleslaw on the side, for example. It’s also easy to freeze, so it’s ideal to have some on hand for when you spontaneously crave pulled beef tacos.
Ingredients Pulled Beef Taco’s
- beef chuck – I use Irish beef chuck. Personally, I think it tastes the best
- mini tortilla wraps – you can of course also use regular tortillas, but I find the small ones most pleasant for dishes like this
- diced tomatoes – the diced tomatoes are the base of the sauce and are seasoned with onion, garlic, orange and beef stock
- spices – for the spices I use, among other things, smoked paprika, coriander, oregano, chili flakes and allspice
- aromatics – I used garlic, onions, limes and orange as the man flavor agents
- avocado and cilantro – for a touch of creaminess and freshness
For the full list of ingredients and quantities, check the recipe card below.
Making Pulled Beef Tacos
Making this pulled beef recipe is very easy. I make the pulled beef recipe in a pan, but you can also make it in a slow cooker. Just keep in mind that the cooking time will be much longer.
First, rub the beef chuck with the spices. It may seem like a lot, but it will give your pulled beef lots of flavor later. Brown the meat well on both sides in the oil. Remove from the pan and add a little extra oil if necessary. Now make the base for the sauce. Add all the ingredients for it and then put the meat back in the pan. Lower the heat and let it cook for about 2 hours until tender.
How to Serve Tacos
I like to serve the pulled beef with guacamole (or diced avocado), sour cream, lime wedges, tomato salsa and fresh coriander. But the great thing about this pulled beef recipe is that it’s also very flexible.
Preparing the Tacos
If you can pull the meat apart, it’s ready. Remove the meat from the pan again and use an immersion blender to blend the sauce until smooth. Pull the meat apart with two forks. The best comparison is probably to old-fashioned shredded beef.
Dip the tortillas briefly in the sauce and fill them with the pulled beef and as much grated cheese as you like. Bake them in a large pan until they are just nicely crispy. Serve warm with your choice of side dishes. Enjoy!
Frequently Asked Questions
What kind of beef do I use?
For this, you use beef stewing meat. I personally prefer chuck steak for this.
How long does the meat have to cook?
It needs about 2 hours in the pan. In a slow cooker, allow it to cook 6-8 hours.
Can I store leftovers?
You can keep it in the refrigerator in a sealed container for 2-3 days. In the freezer, you can keep it for 2-3 months. Longer is also possible, but the taste and texture may deteriorate somewhat.
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Ingredients
- 750 gram beef chuck
- 8 mini tortillas
- 150 gram grated cheese
- 1 tbsp smoked paprika
- ½ tbsp oregano
- 1 tsp allspice
- 1 tsp chili flakes
- 1 tsp coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 onion (finely chopped)
- 2 clove garlic (pressed)
- 1 orange (juiced)
- ½ lime (juiced)
- 400 gram diced tomatoes
- 500 ml beef stock
- olive oil, pepper and salt
- To serve: avocado, sour cream, salsa, lime wedges, fresh coriander
Equipment
- Dutch oven or large pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Mix all the spices together and distribute them over both sides of the beef chuck. It is a generous amount, don’t worry, this will provide plenty of flavor later.
- Heat a generous amount of olive oil in a Dutch oven and sear the beef chuck on both sides until browned. Then remove the meat from the pan.
- If necessary, add a little extra olive oil to the pan, sautée the onion and garlic briefly until they start to become translucent.
- Then add the orange juice, lime juice, diced tomatoes and beef stock. Season with pepper and salt.
- Add the meat, bring to a boil and turn the heat down low. Put the lid on the pan and let it simmer gently for about 2 hours over low heat (use a small burner if necessary).
- Then remove the meat from the pan and pull it apart with two forks.
- Put the immersion blender into the sauce to make it smooth and return it to high heat. Reduce the sauce while stirring.
- Take a large frying pan and heat a little olive oil in it.
- Dip the tortilla in the sauce on both sides and place it in the pan. Spread some of the pulled beef and grated cheese to taste on one side.
- Fold the tortilla closed and fry on both sides until lightly crispy.
- Serve with the remaining sauce for dipping or to spread inside your tortilla. Delicious with sour cream, avocado or guacamole, fresh coriander, some lime wedges and optionally a homemade salsa. Enjoy your meal!
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