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California Shredded Beef Tacos Recipe

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This recipe for California Shredded Beef Tacos, by , is from The Bade Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barb Hazen


3 Tbsp. olive oil, divided
3 pounds beef (I used a boneless chuck roast) (You can use other meats like pork or chicken very easily but the beef is our go to and favorite)
3 tsp. chili powder (assorted- I use a few different chili powders that we always have on hand but whatever you prefer)
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper or two. I always use 3)
1 small white onion, diced
5 cloves garlic, minced
Corn tortillas

Toppings All Optional
Fresh Grated Colby Jack Cheese
Sour Cream
Taco Sauce
guacamole or sliced avocado
Mexican rice
fresh lettuce
lime wedges

1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.

3. Add the remaining 1 tablespoon olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.

4. Shred the beef with two forks, and toss to coat with any of the remaining juices. Broil on hi on cookie sheet covered in foil for approx 10 minutes (stirring every couple of minutes). Longer if you like "cripsier" taco meat or shorter if you prefer "juicier"

5. Fry or bake corn tortillas in your desired preparation style (you can use store bought but fresh is better)

6. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Number Of Servings:
Number Of Servings:
Approx 15 tacos
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
The Hazen twins insist on freshly made tortilla shells- they really do make all the difference along with broiling the meat to get a crust.

We prefer the taco meat with a bit of spice but you can alter based on preference.




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