Shredded Beef Tacos with Lime

Rating: 4.58 stars
48 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.

By CINDYLU35

Gallery

Recipe Summary

prep:
10 mins
cook:
2 hrs 30 mins
additional:
4 hrs 20 mins
total:
7 hrs
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.

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  • Bring beef to room temperature, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.

  • Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
399 calories; protein 21.2g; carbohydrates 3.1g; fat 33.3g; cholesterol 77.2mg; sodium 81.3mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

naples34102
Rating: 4 stars
08/20/2013
I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos. Read More
Helpful
(54)

Most helpful critical review

lori
Rating: 3 stars
11/25/2013
I loved the simplicity of this and the beef was tender. I just thought it was lacking a little zing. I will definetly make it again just might tweek it a little to add a bit more flavor. Thanks for sharing.. Read More
Helpful
(1)
48 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 4 stars
08/20/2013
I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos. Read More
Helpful
(54)
YUMMIES2
Rating: 5 stars
11/03/2012
Absolutely excellent! So tender and the favor was perfect! I only had time to marinate for an hour, and it still turned out great. Read More
Helpful
(40)
Chelsea M.
Rating: 5 stars
01/07/2013
Wow! After making this recipe I will never go back to ground beef tacos again! The meat came out so tender and moist and the flavor was excellent. I marinated it overnight following the marinade exactly as written in the recipe. When I baked it in the oven, I used a can of beef broth instead of beef stock. Looking forward to making it again for company - it's a keeper! Read More
Helpful
(38)
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PJTHOMPSON
Rating: 5 stars
05/21/2012
This was so easy! It was tender and flavorful. My husband said it needed nothing but cheese! Read More
Helpful
(22)
JoAnn Dunn Stone
Rating: 5 stars
10/18/2013
My sons favorite meal is tacos so he was hesitant, but I make this in my crockpot. Wrap up the beef with marinade in foil, not necessary to marinate ahead, and put the whole thing in my crock. Cook 8 hrs. on low, then remove beef and shred, put back in crock with juices and serve. It is delicious, easy and great left overs. We top with a slaw of shredded cabbage, tossed with red wine vinegar, a dash of sugar, salt and chili powder to taste. Easy delicious meal, easy clean up. Read More
Helpful
(14)
Amy
Rating: 5 stars
09/22/2013
Made this tonight and the only thing my husband said once he cleaned his plate was "Whatever you did to the meat do it again." I'd say it was a success! Read More
Helpful
(6)
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Virgie Steve
Rating: 4 stars
03/03/2015
Best shredded beef tacos I've made. Making them again for the second time tonight. I added more spices (onion powder ground caynne salt pepper ground oregano smoke paprika and a little of Spikes all purpose seasoning.)Added 2teaspoon of the spices instead of 1 and a half expect with the cayenne I used a bit more. I also added a bit more lime juice and vinegar. I opt out using oil and marinated the beef chunks for about 3 hours. I browned the beef chunks on the stove before cooking it in the oven. I also made homemade glaucoma to pour on top. Read More
Helpful
(5)
Colleen
Rating: 5 stars
03/18/2015
AMAZING!! The entire family, including 3 kids 6 and under, loved the shredded beef tacos! Read More
Helpful
(4)
Leanne
Rating: 5 stars
10/19/2013
Tried these for the first time - so good - used Chipolte Chili powder and white wine vinegar... DELISH! Read More
Helpful
(4)
lori
Rating: 3 stars
11/25/2013
I loved the simplicity of this and the beef was tender. I just thought it was lacking a little zing. I will definetly make it again just might tweek it a little to add a bit more flavor. Thanks for sharing.. Read More
Helpful
(1)
More Reviews
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