Shredded beef crispy cheese tacos (Printable Version)
Tender slow-cooked beef with crispy cheese shells and fresh toppings
# What You’ll Need:
→ Beef
01 - 1.5 lbs beef chuck roast
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 2 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup tomato sauce
→ Crispy Cheese
12 - 1 1/2 cups shredded cheddar cheese
13 - 1 1/2 cups shredded Monterey Jack cheese
→ Tacos & Toppings
14 - 12 small corn or flour tortillas
15 - 1 red onion, finely diced
16 - 1/2 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - 1 avocado, sliced (optional)
19 - Salsa, as desired
# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef dry and season thoroughly with salt, pepper, cumin, chili powder, paprika, and oregano on all sides.
03 - Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, developing a rich crust.
04 - Add minced garlic, beef broth, and tomato sauce around the beef. Bring to a simmer, cover tightly with lid, and transfer to preheated oven.
05 - Braise for 2 to 2.5 hours until beef is fork tender and easily shreds.
06 - Remove beef from cooking liquid and shred using two forks. Mix shredded beef back into the cooking juices to absorb flavor.
07 - Heat a nonstick skillet over medium heat. Sprinkle about 1/4 cup of the mixed shredded cheeses in a circular pattern. When cheese melts and edges begin to crisp, place a tortilla on top and press gently.
08 - Cook until cheese becomes golden and crispy, about 2-3 minutes. Flip briefly to warm the other side. Remove and keep warm. Repeat process for remaining tortillas.
09 - Fill each crispy cheese tortilla generously with shredded beef. Top with diced onion, fresh cilantro, avocado slices if using, and salsa. Serve immediately with lime wedges.
# Top Tips:
01 -
- The cheese shell creates this incredible salty crunch that makes every bite feel like a special occasion even on a Tuesday
- Slow braising the beef means almost zero active cooking time for maximum flavor payoff
02 -
- Letting the beef rest in its juices after shredding makes all the difference between dry and succulent tacos
- The cheese shells need to cool for about 30 seconds after cooking or they will not hold their shape
03 -
- Dry the beef thoroughly before seasoning or the spices will not stick properly during searing
- Use a mix of freshly shredded cheese rather than pre shredded bags for better melting