Shredded Beef Tacos With Crispy Cheese (Printable)

Slow-braised beef with aromatic spices, served in tortillas with melted crispy cheese edges and fresh toppings.

# What You Need:

→ Beef

01 - 1.5 lbs beef chuck roast
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 2 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup tomato sauce

→ Crispy Cheese

12 - 1 1/2 cups shredded cheddar cheese
13 - 1 1/2 cups shredded Monterey Jack cheese

→ Tacos & Toppings

14 - 12 small corn or flour tortillas
15 - 1 red onion, finely diced
16 - 1/2 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - 1 avocado, sliced
19 - Salsa, as desired

# How To Cook:

01 - Preheat oven to 325°F.
02 - Pat the beef dry and season with salt, pepper, cumin, chili powder, paprika, and oregano.
03 - Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned.
04 - Add garlic, beef broth, and tomato sauce around the beef. Bring to a simmer, cover, and transfer to the oven.
05 - Braise for 2 to 2.5 hours, until beef is fork tender.
06 - Remove beef and shred with two forks, mixing it back with cooking juices.
07 - Heat a nonstick skillet over medium heat. Sprinkle about 1/4 cup mixed shredded cheese in a circle. When cheese melts and starts to crisp around the edges, place a tortilla on top and gently press.
08 - Once the cheese is golden and crispy (2-3 minutes), flip and briefly warm the other side. Remove and keep warm. Repeat for all tortillas.
09 - Fill each crispy cheese tortilla with shredded beef. Top with onion, cilantro, avocado, and salsa. Serve with lime wedges.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after slow braising, practically falling apart at the slightest touch
  • That crispy cheese shell creates this insane crunch that contrasts perfectly with the soft meat
  • Everything comes together in under three hours with mostly hands-off cooking time
02 -
  • The beef needs to be completely dry before seasoning or it will steam instead of sear
  • Do not rush the browning step since those browned bits contain all the flavor
  • The cheese needs to be fully crisped before adding the tortilla or it will not fuse properly
03 -
  • Use a wire rack to keep the cheese shells crisp instead of stacking them on a plate
  • Shred the beef while it is still warm because cold meat resists separating

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