Slow Cooked Pulled Beef Tacos

I have to admit that while this isn’t exactly the most authentic Mexican recipe, it is probably (definitely!) my favorite way of serving tacos. It is incredibly juicy, with deep, dark flavors, tons of umami, a hint of sweet. It tastes like someone cared when they made it.

You’ll need time more than technique. After browning the meat, it simmers for a few hours before reducing into something thick enough to coat every strand of shredded beef. Once the pot is off the heat, give it a proper rest so the beef reabsorbs the good stuff before you pull it.

Serve it with whatever tortillas you swear by (corn for some – me! – flour for others) and top as you like—pickled onions, crema, cilantro, maybe a squeeze of lime. Damn, that’s good!

Step by Step Guide to Making Slow Cooked Shredded Beef Tacos

1. Prep and Brown the Beef

Cut the beef chuck into thick strips, about 2 inches wide. Season all sides generously with salt and pepper.

In a large pan over medium heat, add a pat of butter and brown the beef in batches until all sides are seared. This should take about 7–10 minutes total.

Don’t overcrowd the pan—browning in batches helps build flavor.

2. Deglaze the Pan

Once all beef is browned and removed, pour a splash of water into the hot pan and scrape up any browned bits with a wooden spoon. This is called deglazing.

Pour the deglazing liquid into a large heavy-bottomed pot or Dutch oven.

3. Braise the Beef

Add the browned beef to the pot. Pour in red wine and enough water to fully submerge the meat.

Add the coffee, MSG, beef stock cube, ketchup, honey, and all remaining spices. Stir once to distribute.

Bring to a boil over high heat. Reduce heat to low, cover the pot with a lid, and simmer gently for 3 hours.

4. Reduce the Liquid

After 3 hours, remove the lid. Raise the heat to medium and let it simmer uncovered until the liquid reduces to about 1 cup (roughly 1/4 of the original volume), about 45 minutes.

The sauce should thicken slightly and just coat the bottom of the pan—don’t walk away too far during this part.

5. Rest and Pull

Remove the pot from the heat, take out the beef and allow to rest uncovered for 30–45 minutes.

Use two forks to shred the beef into bite-sized pieces. Transfer the beef back into the pot and stir with the remaining sauce.

6. Serve

Serve the pulled beef in warm tortillas with your preferred toppings.

Pulled Beef Tacos FAQ

Can I make this without wine?
Yes. Replace the wine with more coffee or beef broth. The acidity and complexity will shift slightly but it still works.

What kind of tortillas should I use?
Corn tortillas are traditional, but flour tortillas work fine. Look for locally made or fresh options.

Can I make this in a slow cooker?
Yes. After browning the beef, transfer everything to a slow cooker and cook on low for 8 hours. Reduce the sauce in a separate pan before mixing with the beef.

Can I use a different cut of beef?
Chuck is ideal due to its marbling. Brisket or short ribs are good substitutes, though they may require slight timing adjustments.

Can I freeze this?
Yes. Cool completely, then freeze the shredded beef in portions. Defrost and reheat with a splash of water or stock.

Is the coffee flavor strong?
Not at all. It adds a subtle depth and complexity but blends into the sauce.

Slow Cooked Pulled Beef Tacos

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Kalle Bergman
• Total Time: 280 minutes
• Yield: 8 servings 1x
• Diet: Omnivore

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Description

Beef chuck is slow-braised in a complex liquid of red wine, coffee, and spices until fall-apart tender. This rich, shredded beef is perfect for loading into warm tortillas.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds (900g) beef chuck,cut into 2-inch (5 cm) strips
• Salt and black pepper,to taste
• Butter,for browning
• Water,as needed
• 1 cup (240ml) red wine
• 3/4 cup (200ml) black coffee or cold brew
• 1 teaspoon (5ml) MSG
• 1 beef stock cube
• 2 teaspoons (10ml) dried oregano
• 2 teaspoons (10ml) onion powder
• 1 teaspoon (5ml) garlic powder
• 2 teaspoons (10ml) ground cumin
• 2 teaspoons (10ml) ground cinnamon
• 1 teaspoon (5ml) red chili flakes
• 1/3 cup (79ml) ketchup
• 3 tablespoons (44ml) honey
• Warm tortillas
• Optional toppings: chopped cilantro,diced red onion,lime wedges,crema,pickled jalapeños

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Instructions

1. Cut the beef chuck into thick strips, about 2 inches (5 cm) wide. Season all sides generously with salt and pepper.
2. In a large pan over medium heat, add a pat of butter or oil and brown the beef in batches until all sides are seared. This should take about 7–10 minutes total. Do not overcrowd the pan—browning in batches helps build flavor.
3. Once all beef is browned and removed, pour a splash of water into the hot pan and scrape up any browned bits with a wooden spoon (deglazing).
4. Pour the deglazing liquid into a large heavy-bottomed pot or Dutch oven.
5. Add the browned beef to the pot. Pour in red wine and enough water to fully submerge the meat.
6. Add the coffee or cold brew, MSG (optional), beef stock cube, ketchup, honey, dried oregano, onion powder, garlic powder, ground cumin, ground cinnamon, and red chili flakes. Stir once to distribute.
7. Bring to a boil over high heat. Reduce heat to low, cover the pot with a lid, and simmer gently for 3 hours.
8. After 3 hours, remove the lid. Raise the heat to medium and let it simmer uncovered until the liquid reduces to about 1 cup (roughly 1/4 of the original volume), about 45 minutes. The sauce should thicken slightly and just coat the bottom of the pan—monitor closely during this reduction.
9. Remove the pot from the heat, take out the beef and allow to rest uncovered for 30–45 minutes.
10. Use two forks to shred the beef into bite-sized pieces. Transfer the beef back into the pot and stir with the remaining sauce.
11. Serve the pulled beef in warm tortillas with your preferred toppings (chopped cilantro, diced red onion, lime wedges, crema, pickled jalapeños, etc.).

Notes

• Cut the beef into large strips (2 inches) instead of dicing for better texture after shredding.
• Monitor the sauce closely during the 45-minute reduction period to ensure it thickens slightly and coats the bottom of the pan.
• Allow the beef to rest uncovered for 30–45 minutes after braising before shredding and tossing with the reduced sauce to retain juiciness.

• Prep Time: 10 minutes
• Cook Time: 270 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Tex-Mex

Nutrition

• Serving Size: Approx. 3-4 tacos per person
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Trans Fat: 1
• Carbohydrates: 15
• Fiber: 1
• Protein: 35
• Cholesterol: 120

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Homemade Blue Corn Tortillas: Perfect for Tacos

Green Chile and Egg Breakfast Tacos

Blackened Shrimp Tacos and Sweet Pepper Slaw

Peach and Pork Tacos

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