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Take taco night to a new level with these delicious Shredded Beef Tacos! They can be cooked on the stovetop, in a slow cooker or pressure cooker – so there’s no excuse to not make these amazing tacos!
Sometimes we get a little tired of the same old dinners around here. But one dish we are always excited about is tacos! They are so versatile and everyone gets to make theirs exactly how they want.
For today’s recipe, I’m sharing a little bit of a fancier taco.
These Shredded Beef Tacos are not so fancy to where it’s difficult to make – but fancier in that they have that slow cooked tender beef taste that goes so perfectly with cool sour cream and a zesty squeeze of fresh lime and a generous spoonful of Pace® Medium Picante Sauce on top! Oooh, and you can’t forget some fresh avocado and cilantro on top either!
I picked up a 3 pound piece of bottom round chuck roast for these Shredded Beef Tacos, as well as a big jar of Pace® Medium Picante Sauce and a jar of Pace® Chunky Salsa Medium from our local Walmart. I swung by produce and found some limes, avocados and cilantro and then headed down to dairy to pick up some sour cream. I already had some tortilla chips and all my spices at home, but those are essential for these tacos too!
If you want to make this recipe, you can hover on the image below and click to shop and get started on picking up all the ingredients you’ll need to make these amazing Shredded Beef Tacos!
Once I had all my ingredients, it was time to get the taco show on the road! I knew I wanted the beef to take a little less time to cook on the stovetop, so after I rubbed it with spices I cut it into smaller more manageable chunks before searing all the sides. Searing the meat helps develop a nice crunchy texture before you allow the beef to slow cook in the Pace® Medium Picante Sauce and beef broth mixture.
How long do I sear the beef for?
For these Shredded Beef Tacos, I seared the beef for about 2-3 minutes per each side. Use your best judgement here – you’re looking for a crispy browning of the beef on each side. I cooked it on a medium high flame and watched the pieces carefully and turned them so that they were equally browned on all sides.
How long does the beef have to cook for?
This all comes down to how you decide you want to cook the beef. This recipe can be adapted for a slow cooker or pressure cooker, but I chose to cook it on the stovetop in a deeper sautee pan with the lid on. I will leave alternate cooking method times in the recipe card below.
I cooked the beef low and slow for 2 hours in the Pace® Medium Picante Sauce and beef broth mixture on my stovetop. By slow cooking it, the beef soaks up all that amazing flavor in the picante sauce. Once the beef was able to be shredded with a fork, I removed the pan from the heat and shredded the beef. As I was shredding the beef, I couldn’t stop taste testing pieces because the Pace® Picante Sauce had such an awesome bold kick of flavor!
What do I serve with these tacos?
The beauty about taco night is that you get to pick exactly what you want and how much of it you want for your tacos. For our taco night, we had chopped fresh cilantro, sliced avocado, lime wedges for squeezing, sour cream for dolloping and Pace® Medium Picante Sauce and Pace® Chunky Salsa Medium for topping on our tacos. We used soft corn tortillas as our shells and had some crunchy tortilla chips on the side to dip into our Pace® Chunky Medium Salsa. Did you know Pace® is America’s favorite salsa for tacos?!
Do these Shredded Beef Tacos make good leftovers?
Absolutely! I brought the beef in a separate container from the toppings and tortillas to my in-laws’ house the day after I made them. They got rave reviews and recipe requests. My only recommendation here is that you warm the beef separately from the corn tortillas if you’re microwaving – the corn tortillas tend to rip when you heat them up with the beef on top.
This beef would also make an awesome topping for a taco salad or as the base for nachos. I’m sure you could even use it in a quesadilla!
What kind of taco will you be creating this upcoming Tuesday? Tuesdays are for Tacos and Tacos are for Pace®!
Shredded Beef Tacos
- 1 tbsp olive oil extra virgin
- 3 lb chuck roast bottom or top round both are fine
- ½ tsp ground black pepper
- ⅛ tsp ground coriander
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp paprika
- ½ tsp cumin
- 15 oz beef broth
- 14 oz Pace® Medium Picante Sauce
- sour cream
- fresh chopped cilantro
- Pace® Medium Chunky Salsa
- lime juice
- Combine pepper, coriander, onion powder, garlic powder, paprika, and cumin in a small bowl.
- Cut chuck roast into smaller pieces with a sharp knife. I sliced a 3 pound roast into 5 smaller chunks.
- Sprinkle spice mixture over pieces of sliced chuck roast, coating evenly.
- Heat stovetop to medium high heat. Add olive oil to a sautee pan and allow pan to heat up before adding the seasoned beef to the pan.
- Sear beef pieces 2-3 minutes per side, or until exterior has developed a crispy brown color.
- Once beef has been seared, reduce flame to low and add Pace® Medium Picante Sauce and beef broth.
- Cover sautee pan with a lid and cook for 2 hours. After 2 hours have passed, check for beef tenderness by poking with a fork. If beef falls apart, it is ready to be shred. If the beef is still tough, let it cook for a while longer with the lid removed.
- Once beef is ready to be shredded, remove pan from heat.
- Remove beef from pan onto a separate plate or cutting board and shred to your desired thickness with two forks. Once shredded, return to the liquid in the pan and stir to allow the shredded beef to absorb more liquid.
- Serve with your favorite tortillas and toppings. Here we used sliced avocados, chopped fresh cilantro, sour cream, Pace® Chunky Salsa Medium and fresh lime juice atop soft white corn tortillas.
Other taco night favorites: