Easy Mexican Shredded Beef Tacos

Step 1

Bring meat broth to a simmer if you have it saved from cooking the beef. Shred cooked meat on a cutting board using a fork and knife. Add the shredded meat to broth* and keep it at a low heat so that meat and broth remains hot, but not so that it is continuing to cook.

*if you don’t have any of the broth leftover, add the shredded beef to a pan with a little bit of water and heat through. Add more water as needed to keep meat juicy and tender.

Step 2

Prepare your taco toppings and have each topping ready to go in a bowl on the counter where you will be compiling the tacos.

Step 3

Warm corn tortillas when you are ready to serve the tacos. Place tortillas on a hot pan and allow them to soften in the pan and become heated through before flipping. Takes 1 or two minutes. You can batch out quite a bit of tortillas and keep them warm by stacking them and keeping covered in a dishcloth or inside of a tortilla warming basket.

Step 4

Place tortilla on a plate and layer with shredded beef, guacamole, arugula, and chopped tomatoes. Drizzle a little bit of broth overtop (but not so much that it saturates the tortilla), a bit of olive oil, and a pinch of salt. Serve and enjoy immediately.

Tip

This is a great way to feed a lot of people on a weeknight. Prep all items in advance so you can work quickly when it’s time to eat. Leftover slow cooked beef goes a long way and is the perfect protein for a taco.