This shredded beef taco meat is tender, packed with smoky and spiced flavours from paprika, cumin, and coriander, and straightforward to make in an Instant Pot. Perfect for taco night or as a topping for a quick taco bowl, it’s a versatile recipe that will become a family favourite.
Why you will love this recipe
We love warm, smoky spice blends, and this shredded beef taco meat has become one of our favourites, along with this chili recipe. It uses plenty of spices without the heat of chili, so it is a hit with the whole family.
This shredded beef works with almost any topping – use whatever takes your fancy (grated cheese, sour cream, herbs, salsa, avocado…) and it is sure to be a hit every time.
We love a bit of sweetness in our tacos, so using pineapple or mango to make an easy salsa is one of our favourite toppings. If you prefer savoury, grated cheese and tomato salsa would be a great option. I love to incorporate colour and flavour, especially with fresh herbs or a bright salsa..
Serve on a tortilla for an easy taco option, or over rice as a taco bowl for a more filling option – either way is simple and delicious.
Ingredients needed to make Shredded Beef Taco Meat
Serves 4-6 depending on appetite
- 750g beef (chuck roast or similar)
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp salt
- 125 ml water
Ingredients tips and substitutions
Beef
For this recipe, a fatty cut of beef is best as it tends to become more tender the longer it cooks. I would suggest chuck roast, shoulder cut, or braising steak as the best options.
Spices
I like to make my own spice blends as I find that shop bought ready made blends tend to have extra, unnecessary ingredients. I keep a small number of spices to hand and tend to use the same ones for several different recipes. This is my favourite mixture for Mexican style food. If you like it hot and spicy, you could also add some chili to taste.
Equipment Needed to Make Shredded Beef
I love my instant pot, and use it several times a week. It cooks this beef perfectly and then keeps it warm until it is ready to serve.
You can also use a normal pressure cooker for this recipe – see recipe notes for details.
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How to Make Shredded Beef Taco Meat
This recipe could not be any easier.
Fry the beef either directly in the Instant Pot or on a skillet until browned on all sides.
Place all of the ingredients in the Instant Pot, close the Instant Pot with the lid and make sure the valve is turned to pressure cook.
Pressure cook for 1h and allow to release naturally.
Remove the meat from the Instant Pot and shred using two forks.
Serve on tortillas for easy tacos, or over rice for a taco bowl.
Notes:
- The juices from the meat can be used as a sauce if serving over rice but if serving on tortillas, it is best to drain most of the liquid.
- You can use a normal pressure cooker if you don’t have an Instant Pot. Follow the same instructions, bring it up to pressure, reduce the heat and cook for 1hr.
Serving Suggestions for Shredded Beef
Serve on tortillas or over rice for an easy and delicious meal.
Some optional topping ideas:
- Mango and Cucumber Salsa (similar to this one)
- Pineapple Pico
- Pickled Red Onions (swap the carrots for red onions in this recipe)
- Grated cheese (cheddar is my favourite)
- Sour cream or crème fraîche
- Sliced or mashed avocados (or guacamole if you prefer)
- Fresh tomatoes
- Chopped coriander
- Crushed tortilla chips
- Hot sauce
Make ahead and storage options
It would keep up to 3 days in the fridge, or up to 3 months in the freezer. Be sure to heat thoroughly before serving.
I would suggest refrigerating or freezing the meat in its juices – you will be able to reheat it in the liquid and this will prevent it from becoming dry.
Having said that, I have never actually had leftovers for this dish – it really is that good!
FAQs
What is the best cut of beef for shredded beef tacos?
Chuck roast, shoulder roast or braising steak are all really good options.
How can I make this taco meat go further?
I would suggest serving over rice with plenty of toppings. You could also add refried beans for an even more filling option.
Is Shredded Beef Taco Meat Gluten and Dairy Free?
Yes, and it is actually a really good option if you are serving a meal to someone with food allergies. If they are allergic to wheat they can have it on a corn tortilla or over rice and choose their own toppings to suit their needs.
Can I make this recipe without an Instant Pot
Yes, you can make this recipe in a normal pressure cooker. Follow the same instructions. Once it has come up to pressure, reduce the heat and cook for 1hr.
Did you make this shredded beef taco meat? How did you serve it? Let me know in the comments!
Shredded Beef Taco Meat
Equipment
- 1 Instant Pot or pressure cooker
Ingredients
- 750 g beef chuck roast or similar
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp salt
- 125 ml water
Instructions
- Fry the beef either directly in the Instant Pot or on a skillet until browned on all sides.
- Place all of the ingredients in the Instant Pot, close the Instant Pot with the lid and make sure the valve is turned to pressure cook.
- Pressure cook for 1h and allow to release naturally.
- Remove the meat from the Instant Pot and shred using two forks.
- Serve on tortillas for easy tacos, or over rice for a taco bowl.
Notes
- The juices from the meat can be used as a sauce if serving over rice but if serving on tortillas, it is best to drain most of the liquid.
- This recipe can be made in a traditional pressure cooker, following the same instructions. The cooking time is 1hr once it has come up to pressure.
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