Recipes · Cooking tips · Techniques

Shredded Beef Tacos

Shredded Beef Tacos

Shredded beef tacos are an easy and delicious way to shake up taco night. In this recipe, flank steak is cooked in beef broth until tender and shredded.

 

Then it’s added to a simple tomato sauce that flavored with a homemade taco seasoning mix. Serve the shredded beef on soft or hard tacos and dress them up with your favorite toppings. Enjoy!

 

To make the shredded beef tacos you will need

1 pound Flank Steak

3 cups Beef Broth

½ tablespoon Chili Powder

1 teaspoon Garlic Powder

½ teaspoon Kosher Salt

½ teaspoon Onion Powder

½ teaspoon Cumin

¼ teaspoon Black Pepper, or to taste

8 ounce can Tomato Sauce

½ cup Water

8-10 Soft or Hard Tortillas, or both

 

Suggested Taco Toppings

  • Fresh Salsa
  • Shredded Lettuce
  • Green Onions, sliced
  • Hot Sauce
  • Sour Cream
  • Shredded Cheese
  • Lime Wedges, for serving

 

Three shredded beef tacos in a soft tortillas topped with lettuce, diced tomatoes, sour cream and green onions.

 

Cook’s Notes

If the flank steak is in one large piece that doesn’t fit in the pot, cut it in 2 or three pieces so it fits comfortably without overlapping or folding over.

 

Cook the beef

Add the steak and beef broth to a large pot. Set the pot over high heat. When the broth comes to a boil, lower the heat to medium, cover and cook 15 minutes.

 

Turn the steaks, lower the heat to medium-low, cover and cook 30 minutes. Keep the broth at a simmer, lower the heat a bit if the liquid is boiling too vigorously. We don’t want that delicious broth to cook out. We’re going to use it for the sauce and shredded beef.

 

Remove the pot from the heat, place the steak on a cutting board or pan and allow it to cool. Reserve the beef broth, we’ll add it to the shredded beef later. When the beef is cool enough to handle, shred it using two forks.

 

Shredding flank steak using two forks on a black cutting board.

 

While the beef cools, start the sauce

Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

 

Add the tomato sauce, water and the prepared seasoning mix to a large, deep skillet over medium-low heat. Cover and allow the sauce to come to a simmer, stir occasionally.

 

Add the shredded beef to the sauce, stir to combine well. Add the reserved cooking broth a couple of tablespoons at a time and stir until the shredded beef is saucy, but not swimming in sauce.

 

Note: The shredded beef will absorb a lot of the sauce so do this a few times. We used all of the reserved broth. Heat the shredded beef over low heat until warmed through, stirring occasionally.

 

Build the shredded beef tacos and enjoy!

 

Three shredded beef tacos in soft tortillas topped with lettuce, diced tomatoes, sour cream and green onions.

 

Makes 8-10 tacos

 

Still in the mood for more Mexican and Southwestern inspired dishes?

 

Give one of these recipes a try:

Southwestern Pasta

Southwestern Steak Soup

Homemade Margaritas

Beef and Bean Burritos

Southwestern Egg Rolls

 

A close up of shredded beef in a soft tortilla shell topped with lettuce, diced tomatoes, sour cream and green onions.
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Shredded Beef Tacos

Shredded beef tacos are an easy and delicious way to shake up taco night. In this recipe, flank steak is cooked in beef broth until tender and shredded.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican & Southwestern
Keyword: taco recipes
Servings: 4
Calories: 369

Ingredients

  • 1 pound Flank Steak
  • 3 cups Beef Broth
  • ½ tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper or to taste
  • 8 ounce can Tomato Sauce
  • ½ cup Water
  • Soft or Hard Tortillas or both

Instructions

Cook the beef

  • Add the steak and beef broth to a large pot. Set the pot over high heat. When the broth comes to a boil, lower the heat to medium, cover and cook 15 minutes.
  • Turn the steaks, lower the heat to medium-low, cover and cook 30 minutes. Keep the broth at a simmer, lower the heat a bit if the liquid is boiling too vigorously.
  • Remove the pot from the heat, place the steak on a cutting board or pan and allow it to cool.
  • Reserve the beef broth, we’ll add it to the shredded beef later. When the beef is cool enough to handle, shred using two forks.

While the beef cools, start the sauce

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
  • Add the tomato sauce, water and the prepared seasoning mix to a large, deep skillet over medium-low heat. Cover and allow the sauce to come to a simmer, stir occasionally.
  • Add the shredded beef to the sauce, stir to combine well. 
  • Add the reserved cooking broth a couple of tablespoons at a time and stir until the shredded beef is saucy, but not swimming in sauce. The shredded beef will absorb the sauce so do this a few times. As a reference, we used all of the reserved broth.
  • Heat the shredded beef over low heat until warmed through, stirring occasionally.
  • Build the shredded beef tacos with your favorite toppings.

Notes

If the flank steak is in one large piece that doesn’t fit in the pot, cut it in 2 or three pieces so it fits comfortably without overlapping or folding over.

Nutrition

Calories: 369kcal | Carbohydrates: 35g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1748mg | Potassium: 791mg | Fiber: 2g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 5mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

 


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