Mexican Shredded Beef Recipe for Tacos, Tostadas, Enchiladas & More (10 Ingredients) Mexican Recipes Low Carb Recipes High Protein Recipes Beef Dinner Gluten-free Low Sodium Recipes Slow Cooker

Taco night is still a much-anticipated night of the week in my house. I. Love. My. Tacos. Usually I'll brown some ground beef, season it up with my favorite taco seasoning and call it a day. But this week, I decided to try something different. This Mexican shredded beef pot roast recipe was so easy to prep, cooked up in about three hours in the oven and elevated my taco dinner night. Delicious.

To make this gluten-free beef taco meat filling for your taco night, you'll need just a few ingredients and time for it to cook in the oven (unless you use the slow-cooker method and run errands while it's doing its thing). Here is your shopping list that's full of Mexican flavors: a beef chuck roast, onions, chili powder, smoked paprika, ground cumin, garlic powder, dried oregano, salt, orange juice and honey. The honey adds just a touch of sweetness to the low-sodium, moist, juicy, fall-apart beef.

Slow-Cooker Directions: You can make this high-protein recipe in a slow cooker instead of the oven. Make according to directions but put the ingredients into a slow cooker. Cover and cook on low for about 5 to 7 hours or high for about 3 to 4 hours.

You can use this melt-in-your-mouth shredded beef for tacos, tostadas, burritos, enchiladas or even serve it over potatoes or rice. I made tostadas and topped them with the shredded meat, shredded lettuce, chopped tomato, fresh cilantro, homemade guacamole, jalapenos, sour cream and Mexican cheese.

Cuisine: Mexican / Tex-Mex
Prep Time: 15 minutes
Cook Time: 3 hours (approximately, ovens vary)
Total Time: 3 hours and 15 minutes
Servings: 10

Ingredients

• 1 chuck roast (about 4 pounds)
• 2 onions, sliced
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon salt (or to taste)
• 1 cup orange juice
• 1 tablespoon honey
• 3/4 cup water

Here's how to make it: 

1. Put the sliced onions onto the bottom of an ovenproof dutch oven or soup pot.
2. In a small bowl, stir together the chili powder, smoked paprika, cumin, garlic powder, oregano and salt. (To change things up, use chipotle chili powder.)
3. In another small bowl, stir together the orange juice, water and honey. (If you can, squeeze fresh orange juice. Fresh is always best! But bottled orange juice can also be used.)
4. Rub the spice mixture all over the roast and place it on the onions. Pour the orange juice mixture into the pot.
5. Cover the pot.
6. Bake in a preheated 325-degree F oven for about 3 hours or until meat is fall-apart, fork tender.
7. Shred the meat with two forks.
8. Return the meat to the liquid. Stir.
9. Serve as desired. Store any leftover meat in an airtight container in the fridge or freeze for later.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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