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Chuck Roast Tacos

Chuck Roast Tacos
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This isn’t your average taco night. We slow-cook a chuck roast until it’s ridiculously tender, then shred it and crisp up the edges in a hot oven. The result? The most incredible juicy, crispy beef tacos you’ve ever had. It’s a simple recipe where the oven does most of the work.

Ingredients

Scale

For the Crispy Beef:

  • 4 lbs boneless beef chuck roast
  • Kosher salt, to taste
  • Coarse black pepper, to taste
  • 2–3 tbsp taco seasoning (your favorite kind)

For the Simple Guacamole:

  • 3 large ripe avocados
  • Juice of 2 limes
  • Juice of ½ orange
  • Salt and pepper, to taste
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped

For Serving:

  • 12–18 corn or flour tortillas
  • White onion, finely chopped
  • Fresh cilantro, chopped
  • Salsa macha (or your favorite salsa)

Instructions

  1. Braise the Roast: Preheat your oven to 325°F (163°C). Pat the chuck roast dry and season it generously all over with salt, pepper, and taco seasoning. Place it in a Dutch oven or a deep baking dish, cover tightly, and bake for 4 hours, or until it’s completely fall-apart tender.
  2. Shred and Crisp: Carefully remove the roast from the oven. Use two forks to shred the beef right in the pot, tossing it with all the rendered juices. Turn the oven temperature up to 425°F (218°C). Return the pot to the oven, uncovered, and bake for 20-25 minutes, until the edges of the beef are deep brown and wonderfully crispy.
  3. Make the Guacamole: While the beef is crisping up, make the guac. In a bowl, mash the avocados. Stir in the lime juice, orange juice, salt, and pepper. Gently fold in the chopped red onion and cilantro.
  4. Assemble: Warm your tortillas. Build your tacos by spreading a layer of guacamole on a tortilla, adding a heaping portion of the crispy beef, and finishing with a sprinkle of fresh onion and cilantro.

Notes

  • Serving Suggestion: Set everything out “taco bar” style and let everyone build their own! These tacos are fantastic with a side of Mexican street corn or cilantro-lime rice.
  • Tips & Tricks: The secret to this recipe is the final crisp in the hot oven—don’t skip it! If your beef isn’t shredding easily after 4 hours, it just needs more time. Give it another 30 minutes and check again.
  • Storage & Reheating: Store leftover beef with its juices in an airtight container in the fridge for up to 4 days. To reheat and keep it crispy, warm the meat in a hot, dry skillet for a few minutes. Avoid the microwave if you can, as it can make the crispy edges soft.

Find it online: https://sabormexicana.com/chuck-roast-tacos/