Sonoran Shredded Beef Tacos could not be easier to make and also make a popular dinner idea. Chuck beef is simmered in a delicious sauce of onion, garlic, spices, tomatoes and beef stock. It is then shredded and served on corn tortillas with New Mexico Hatch Chile Sauce.

I live Scottsdale Arizona where there is a heavy Sonoran cuisine influence stemming from Mexico and New Mexico. Sonoran cuisine is Southwest Mexican dishes like tacos, enchiladas and chile rellenos.

What cut of beef do you use for shredded beef?

Chuck roast holds up well to low and slow cooking and it basically tells you when it’s done because it will shred so easily with a fork. 2 hours is what works for me.

If you like pulled pork (which would also be so good if you’re not a beef eater, use pork shoulder) then you will fall in love with these tacos.

The spices used for this recipe are ancho chile powder to cumin and smoked paprika. A delicious, non-spicy combination that creates a really delicious sauce once the beef is finished cooking. There are instructions in the recipe how to thicken the sauce which is so good on the tacos.

It is currently hatch chile season. Hatch chiles  are native peppers to New Mexico that are only in season from August to September.

Sonoran Shredded Beef Tacos – Step by Step

Slow cooker/Crockpot option

For convenience, you can cook the beef in the slow cooker. Just follow the recipe to step 4 and instead of adding the beef back to the pan, transfer everything to a pre-heated slow cooker. Cook on low for 3-4 hours or low for 6-7 hours.

Instant pot option

Follow the recipe to step 4 (add the beef back into the pot). Set the instant pot to pressure cook and cook on high for 60-80 minutes.

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Yield: 4

Sonoran Shredded Beef Tacos

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Chuck beef is simmered in a sauce of onion, garlic, spices, tomatoes and beef stock, shredded and served on corn tortillas.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 tablespoon ancho chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 2 pounds beef chuck roast, cut into 5 large pieces
• 3 tablespoons vegetable oil
• 6 ounces yellow onion, chopped
• 3 garlic cloves, peeled and chopped
• 14 ounces diced tomatoes
• 2 cups beef stock
• 1 tablespoon corn starch

Instructions

1. Mix the ancho chile powder, smoked paprika, cumin and salt. Rub all over the beef.
2. Add the vegetable oil to a heavy pan and heat over medium-high heat. Brown the beef pieces on all sides, remove from the pan. 
3. To the same pan add the onions, sauté until they start to soften. Add the garlic and cook 1 minute. Add the diced tomatoes and beef stock.
4. Return the beef back to the pan and submerge into the liquid, bring to a simmer. Cover and simmer for 2 hours. The meat is ready when it pulls apart easily with a fork
5. Remove the meat from the pan to a shallow bowl. Add a little of the pan juices and use 2 forks to shred. Add more pan juices as you prefer to moisten the meat.
6. Strain the pan juices through a sieve into a pan and bring to a simmer.
7. Mix the cornstarch with 1 tablespoon water until dissolved. Stir the cornstarch mix into the pan juices, simmer until thickened. Serve as sauce for tacos.

Nutrition Information:

Yield:

3
Amount Per Serving:Calories: 575 Saturated Fat: 20g Cholesterol: 156mg Sodium: 2214mg Carbohydrates: 14g Protein: 48g

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