Shredded Beef Tacos

July 08, 2020

We all have different tastes and preferences when it comes to food, and there’s nothing wrong with that. Variety is the spice of life. BUT there’s one food that unites us all. One that everyone agrees on. One you can serve at any get-together and rest assured that everybody will be happy.

Tacos!

One of the best things about tacos is that you can make them a hundred different ways and never get bored. Change up the meat, the toppings, the wrap—there’s no such thing as a bad taco. Still, some tacos rise above the rest, and this recipe is one that reigns supreme thanks to the uber-flavorful shredded beef that’s so easy to prepare in either an Instant Pot (or other pressure cooker) or a slow cooker.

The secret ingredient in the shredded beef is something you might not expect in a taco recipe: Primal Kitchen Spicy Ketchup (it’s not just for burgers), which imparts a little heat and rich umami flavor. Then we load up our tacos with cool, crisp fresh vegetables and a dollop of Avocado Lime Dipping Sauce. Don’t forget to savor every bite. These tacos are seriously good.

Shredded Beef Tacos

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

120 minutes

Calories

510

This shredded beef taco recipe is perfect for busy families, folks who like to food prep, and anyone who craves flavor (so, everyone!). You’ll end up with leftover shredded beef to use later for salads, soup, or just on its own. You can save a few minutes by using a store-bought taco seasoning mix, but we like to prepare our own.

Author:

Primal Kitchen

Ingredients

For the taco seasoning:

1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes or ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the shredded beef:

1 tablespoon Primal Kitchen Avocado Oil
2 1/2-pound boneless chuck roast
1 batch taco seasoning (ingredients above)
1/4 cup Primal Kitchen Spicy Ketchup
1 cup beef bone broth

For assembling the tacos:

4 gluten-free taco-sized tortillas or alternative wraps (see Recipe Notes)
1 cup shredded cabbage
1/2 cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro leaves
4 tablespoons cotija cheese
Primal Kitchen Avocado Lime Dipping Sauce (optional)

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Directions

Place all taco seasoning ingredients in a bowl and stir to combine.
Either set your Instant Pot to sauté mode or, if you will be using a slow cooker, heat a large skillet over medium-high heat. Add avocado oil. When the oil is hot, sear meat on all sides until the outside is browned. Remove from heat and season on all sides with the taco seasoning.
Whisk the ketchup into the bone broth.
Place roast back in the Instant Pot or in your slow cooker. Pour the ketchup mixture over top.
If using an Instant Pot: Seal the lid, then cook using the Manual setting (high pressure) for 70 minutes. Allow the steam to release naturally (about 20 minutes).
If using a slow cooker: Place the lid on the slow cooker. Cook on low for 8 hours.
When the beef is cooked, transfer it to a cutting board or rimmed baking sheet and shred with two forks. Set aside 6 ounces (about 1½ cups) of shredded beef to use for these tacos, then store the remaining beef in the fridge or freezer. (See Recipe Notes.)
Assemble your tacos with shredded beef, cabbage, tomatoes, cilantro, and cheese. Optionally top with Avocado Lime Dipping Sauce. Enjoy!

Recipe Note

Nutrition information calculated using Cronometer. Nutrition information calculated using Folios Cheddar Cheese Wraps.
Cook time provided is for Instant Pot cooking method.
Instead of gluten-free tortillas, you can use taco shells, cheese wraps, sliced jicama wraps, or lettuce wraps. Our Breakfast Tacos recipe includes step-by-step instructions for how to make a lacy, crisp cheese keto taco shell. (If you are using cheese wraps, let the beef cool a bit before assembling the tacos so they don’t melt.) Nutrition information with vary depending on what types of wraps you use.
Store leftover shredded beef with a few cups of the cooking liquid in an airtight container in the refrigerator for up to 4 days. You can also freeze the rest of the beef in a resealable bag or container.