Warm tortillas filled with soft potatoes and spicy shredded beef make for the best shredded beef tacos. They are the perfect quick lunch or dinner idea for yourself or an entire family.
Why You'll Love These Shredded Beef Tacos
If you are looking for a quick and easy recipe to get you out of a cooking slump, then I found the perfect one for you! The beef is seasoned perfectly and falls apart on the fork. It's all topped with the perfect blend of authentic Mexican spices and wrapped in a portable (and delicious) tortilla.
These shredded beef tacos are super easy to customize. You can add anything you want to them, but I highly suggest you give the potatoes a try! They melt in my mouth and fill me up. They are the perfect thing to add to your beef tacos.
🌎 History of Shredded Beef Tacos
Shredded beef cooked in a dried pepper sauce is one of the many common fillings for the popular “Tacos Mañaneros” (morning tacos) and “Tacos de Canasta” (basket tacos).
The type of peppers and spices used differ from state to state and region to region. The tacos are served warm with salsa verde and pickled jalapeño peppers and, in some states, topped with shredded cabbage or lettuce.
This recipe is inspired by one of my aunts. I remember how she would make flour tortilla tacos with this meat and serve them for breakfast for me and my cousins. These memories come back to me every time I prepare this recipe.
Even though this dish contains Guajillo peppers, it is not that spicy since the Guajillo peppers are mild, even more so when the tomato is added to the sauce. This makes it an enjoyable dish for kids, too).
Before I share my taco recipe, here are a few questions I've been asked about homemade shredded beef tacos.
What are the best toppings for beef tacos?
This is the fun part about tacos - you can add just about anything you want to your shredded beef taco. For a healthier version, leave out the potatoes and add some guacamole, shredded lettuce, and some fresh tomatoes.
Some people like to add cilantro lime rice to their tacos, or they just serve it on the side.
For some color and crunch, sprinkle a handful of corn kernels on top. Finally, if you like cilantro, add a few sprigs to the tacos too.
Can I use ground beef instead of shredded beef?
Yes, you can certainly use ground beef instead of shredded beef if that's what you prefer. However, I think the flavor and texture is much better with shredded beef.
What is the best sauce to serve beef tacos with?
Any type of sauce will taste delicious with these tacos. Add your favorite homemade salsa to the table, and then dip your tacos into it.
These Mexican beef tacos are very delicious, with wholesome ingredients and traditional Mexican spices.
Here is the list of ingredients you will need:
- HERDEZ Guajillo Cooking Sauce
- Skirt steak
- Bay leaves
- Ground cumin
- Dried Mexican oregano
- Vegetable oil
- Salt and pepper
- Corn tortillas
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
To make things easier for you, I am going to break down the directions to make shredded beef tacos into sections.
Make the shredded beef
- Cover the beef, onion, and a bay leaf with water in a large stockpot. Cook until the meat can be easily shredded with a fork. Once the meat is tender, remove it all from the pot and shred finely.
- This method takes about an hour and a half, or alternatively 35 minutes in a pressure cooker.
Make the sauce
- Place a cup of the Guajillo sauce, chopped tomatoes, a clove of garlic, bay leaves, cumin, and oregano into a blender. Then, blend until you have a smooth sauce and set aside.
- Heat the oil in a skillet over medium heat; add the guajillo sauce from the blender and the rest of the Herdez cooking sauce.
Simmer the meat and fill the tacos
- Add the shredded meat and the cooked potatoes, and season with salt. Keep cooking for about 15-18 minutes to allow the flavors to blend.
- Warm the tortillas and form the taquitos by placing some filling in the center of each tortilla and fold or roll. Garnish with a side of lettuce, tomato slices, and crumbled cheese.
🍽 Side Dishes
These shredded beef tacos taste amazing with all of your favorite taco garnishes. Add some fresh cilantro, a dab of sour cream, or some hot sauce.
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for Mexican shredded beef tacos, take a look at some of these other authentic Mexican recipes:
- Beef Birria Recipe
- Mexican Rice Pudding
- Beef In Tomato Sauce With Swiss Chard
- Mexican Lentil Soup
- Red Wine Beef Stew
I hope you make this beef taco recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment down below and tell us all about it!
Shredded Beef Tacos
- 3 cups of HERDEZ Guajillo Cooking Sauce
- 1 garlic clove peeled
- 1 ½ lb. skirt steak cubed
- ⅓ medium onion
- 2 bay leaves
- 1 large tomato chopped
- ¾ teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 tablespoon vegetable oil
- 1 large potato cooked and cut into cubes*
- Salt and pepper to taste
- 12 corn tortillas or 12 small flour tortillas
- Cook the meat with onion and 1 bay leaf in a large stock pot covered with water until meat is tender and can be shredded easily. About 1 ½ hour or 35 minutes in a pressure cooker.
- Place 1 cup of the Guajillo sauce, chopped tomato, garlic clove, bay leaves, cumin and oregano into the blender, process until you have a smooth sauce. Set aside.
- Once meat is tender, remove it from the pot and shred finely.
- Heat the oil in a skillet over a medium heat; add the guajillo sauce from the blender and the rest of the Herdez cooking sauce.
- Add the shredded meat and the cooked potatoes, season with salt. Keep cooking for about 15-18 minutes to allow the flavors to blend.
- Warm the tortillas and form the taquitos, placing some of the fillings in the center of each tortilla and fold or roll. Garnish with a side of lettuce, tomato slices and crumbled cheese.
- Potatoes are optional.
- You can use pork shoulder instead of beef.
- If you prefer to make your own guajillo salsa, roast the peppers, and then soak for 20 minutes in water before you process them in the blender.