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Grassfed Shredded Beef Tacos & Homemade Flour Tortillas Recipe

This recipe is sure to earn a spot in your easy, crowd-pleasing dinner arsenal. Who doesn't love a Mexican shredded beef taco, or four? Starting with a 1915 Farm grassfed roast, such as Heel of Round or Chuck Roast sets you up for success. The beef has an incredible depth of flavor, thanks to the way they're raised ;) and the delicious mix of rich spices in the dry rub. After a quick sear on the meat, it's slow braised (or tossed into the crockpot) with diced green chiles, lime juice, orange juice, broth, and little liquid smoke for a few hours...and you'll have incredibly flavorful, tender, shredded beef. Pile it on fresh, homemade flour tortillas to really take this over the top!

If you have any leftovers, this shredded beef makes for excellent burrito bowls with cilantro lime rice, and is perfect for rolling into taquitos, or making quesadillas. 



For the Shredded Beef –

  • 3-4 lb. 1915 Farm Grassfed Heel of Round, or Chuck Roast
  • 1 Tbsp. lard, tallow, or avocado oil
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 Tbsp. kosher salt
  • 1/2 Tbsp. garlic powder
  • 1/2 Tbsp. onion powder
  • 1/2 Tbsp. smoked paprika 
  • 1 tsp. freshly ground black pepper
  • 1 tsp. coriander
  • 1 tsp. chipotle chili powder (up to 1 1/2 tsp if you like it spicy)
  • 1 4oz. can diced green chiles 
  • 2 Tbsp. tomato paste
  • 1.5 cups beef broth 
  • 1 lime, juiced
  • 1 cup orange juice, fresh or bottled (I typically use bottled organic OJ)
  • 2 Tbsp. brown sugar
  • 2 tsp. liquid smoke
  • Tortillas, for serving 
  • Your favorite taco toppings, such as salsa, guacamole, red onion, cilantro.
  • Extra lime wedges, for serving

For the Tortillas – 

  • 4 cups (480 grams) of all-purpose flour 
  • 1 ¾ teaspoons (10 grams) salt
  • 1 ½ teaspoons (6 grams) baking powder
  • 8 tablespoons (4 ounces/113 grams) butter, melted
  • 1 ⅓ cups (303 grams) hot water

*Note: if you have a kitchen scale, it's always best to weigh your ingredients when baking, especially flour. My 4 cups of flour can vary A LOT from your 4 cups of flour, if I scoop and level and you sprinkle, for example.



For the Shredded Beef –

Preheat oven to 300°

In a small bowl, combine chili powder, cumin, kosher salt, garlic powder, onion powder, smoked paprika, pepper, coriander, and chipotle chili powder. Whisk to combine and set aside.

Remove beef roast from packaging and dry well with a paper towel. Cut into large chunks, then liberally season with the spice mixture, making sure to coat all sides of the meat. Save any excess spices to add to the pot later. 

Place a large Dutch oven over medium-high heat, and add 1 Tbsp. of lard, tallow, or avocado oil. Once hot, carefully add the beef and sear for 3-4 minutes per side, until a deep, golden crust is formed on all sides. You may need to do this in batches to avoid overcrowding. Once the meat is seared, remove to a plate and set aside.

To the same pot, add tomato paste, green chiles (not drained), lime juice, orange juice, beef broth, brown sugar, and liquid smoke. Stir well and scrape up any browned bits from the bottom of the pot with a flat edged wooden spoon.

Add beef back to the pot, nestling the chunks tightly together if needed, ensuring liquid is covering them at least halfway up. Bring to a boil, then turn off the heat and place lid on the pot.

Transfer to the oven and braise for 3-3.5 hours, until beef is tender and easily shredded. 

When meat is done, shred right in the pot or on a cutting board. If removing to a board, just be sure to place shredded beef back in the pot to soak up those juices before serving. Be sure to taste and adjust seasonings if needed, another pinch of salt or squeeze of lime can make all the difference. 

Pile onto warmed flour or corn tortillas, and finish with your favorite taco toppings.

*Crockpot Method: after searing the beef, place into crockpot, followed by the remainder of the ingredients. Cover and cook on HIGH for 3 ½ – 4 ½ hours or on LOW for 6-8 hours, or until the beef shreds easily with two forks.

For the Flour Tortillas – 

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, and baking powder. Stir to combine. With the mixer running on medium-low speed, pour in the melted butter, followed by the hot water. Continue mixing for 3-5 minutes, until a smooth, soft dough forms and starts to clear the sides of the bowl.

Lightly flour a clean countertop and dump the dough out. Divide it into about 10 small balls (about 2oz. each if you want to get really exact). Cover the balls of dough with a damp, clean, kitchen towel and let rest for 30 minutes (up to 2 hours).

When ready to cook the tortillas, heat a large cast iron skillet over high heat. Remove one ball of dough from beneath the towel, keeping the rest covered, and roll with a rolling pin (or use a tortilla press), until flat.

Once pan is very hot, place tortilla in the center and let cook until brown spots start to form on the side that's on the pan. This takes 20-30 seconds. Use a spatula to flip tortilla and cook other side until brown spots appear, 10-20 seconds. Remove tortilla to a tortilla warmer lined with a towel. Repeat steps until all tortillas are cooked, and keep warm until ready to serve.


We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


Mexican Shredded Beef Recipe Adapted from Carlsbad Cravings

Tortilla Recipe from Of Batter and Dough 

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