This is one of the different meats you can use to make real tacos at home. The taste can be somewhat on the pot-roast side. Still tastes good, but not as good as Chuck Roast. Photos below show the process from start to finish.
Coriander, Cumin, Onion Powder, Garlic Powder, Sea Salt, Red Chili Powder – adds HOT, so lightly dust if you don’t want the meat spicy. You can always add HOT with the taco sauce just before eating.
Cover the meat in each powdered spice, starting with the red chili powder. A dusting of red chili powder on all surfaces of the meat will add a good HOT kick. Sprinkle with sea salt – this is important as you do not want to add too much salt because the beef broth contains salt.
After you have dusted the roast it should look like the photo below.
On the stove-top you need to sear all surfaces of the meat before placing in the oven. Use a little canola oil in the pan. The searing will help seal in the moisture, and give the meat a nice crisp outer seal.
Place the meat in the oven, in a oven ready frying pan, or in a dutch oven. Pour enough beef broth to reach about 1/3 way the height of the meat. You can use water instead of the broth. Make sure to COVER the pot or pan in the oven or the meat will dry out during the cooking process.
Any leftover seasoning that wouldn’t stick to the meat can be added to the liquid. Cover and cook for about 3 hours.
CHECK after each hour or so to see if you need to add more broth or water.
Don’t under cook or it will not shred well. Over cooked and it will be dry.
Above is the shredded beef.
Move the cooked meat into a bowl to shred. Do not discard the liquid in the cooking pan – this should contain dark beef broth, with a lot of the seasoning and flavor. Pour this into the shredded meat if you want more flavor and more moisture. Don’t add too much of the liquid, or the meat will be soggy. Pour a little on the shredded beef, and stir. The liquid will also contain the spices, so taste the shredded beef to see if the seasoning is needed.
We always add this to the finished meat. Just enough to add extra flavor and moisture.
Lightly heat corn tortillas for the taco meat. We use plain frying pan and heat each tortilla just enough to add a light brownness, as seen in the photo below.
The quantity of meat will make quite a few tacos as you should add just a little meat, cut onions, cilantro, Mexican crumbling cheese, avocado slices, taco sauce.
The taste is AMAZING! You’ll never go back to ground beef tacos.
The taste is more on the pot-roast side, but still tastes good.
Chuck roast is usually the most expensive, so if you want home tacos, at a low cost, choose the Shoulder Roast.
Skirt steak is good, if you have a grill. The skirt steak isn’t ‘shredded’ for the taco, but rather chopped after cooking.
3 Hours at 325
2 lb Bottom Round Roast (1.5 lbs to 2 lbs)
1 Cup Beef Broth (optional)
1 TBSP Coriander Powder
1 TBSP Cumin Powder
1 TBSP Garlic Powder
1 tsp Red Chili Powder
1 tsp Sea Salt (to taste)
Canola Oil for searing the meat.
Cover the bottom round roast in each of the powdered spices, starting with the red chili powder. A dusting of red chili powder on all surfaces of the meat will make the taco meat a mild to medium spice level. You can leave out the red chili powder if you do not like spicy food. Sear the meat in a large frying pad on high heat with about 1 teaspoon of canola oil - enough to cover the pan surface. Each side of the beef should take 1-2 min to sear all surfaces. Place in a dutch oven or oven-ready frying pan with a lid at 325 with enough of the beef broth to reach about a third of the meat (or water if you do not have beef broth). Make sure to cover the meat before placing in the oven. You can use foil or the lid to the dutch oven. You can add the salt when the meat is shredded. Move the cooked meat to a large bowl for shredding. Save the broth from the pan to add to the shredded taco meat. The broth will have a lot of flavor and liquid so be sure to just add enough to the shredded meat to add moisture and extra flavor without making soggy taco meat. Salt to taste after shredding since the beef broth usually contains salt.
The bottom round roast will crumble when you shred. You will still get a great shredded beef flavor, at a cheaper price. Yes, you can make shredded beef tacos with the bottom round roast - it just isn't the traditional and preferred cut of meat. It isn't the wrong cut of meat, it is just cheaper. Chuck Roast or Shoulder Roast can also be used in this shredded taco recipe.
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About Mr. WeGotCoffee
We Got Coffee is where I share all of my coffee obsessions, meal prep guides and recipes for things that pair well with coffee. I also throw in lots of humor and caffeinated wisdom. Read More...