Crispy Broiled Shredded Beef Tacos
Shredded chuck spread on a sheet pan with a few spoonfuls of juice and broiled 3 to 5 minutes until the tips brown.
Crispy Broiled Shredded Beef Tacos
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursShredded chuck spread on a sheet pan with a few spoonfuls of juice and broiled 3 to 5 minutes until the tips brown.
Ingredients
1 batch cooked shredded chuck (from recipe 1), about 5 cups
1/2 cup juice from the slow cooker
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1 tbsp neutral oil
12 small corn tortillas
1 cup shredded cabbage
1/2 cup crumbled cotija
1/2 cup diced white onion
1/4 cup chopped cilantro
2 limes, cut in wedges
Directions
- Heat the broiler with the rack 6 inches from the element.
- Spread the shredded beef in one layer on a rimmed sheet pan.
- Spoon 4 to 5 tablespoons of the pot juice over the meat and add the chili powder, paprika and salt.
- Broil 3 to 5 minutes, watching closely, until the tips are dark and crisp.
- Stir the meat, add another spoonful of juice and broil 2 minutes more if the middle is dry.
- Warm a dry skillet over medium heat and heat each tortilla 20 to 30 seconds a side.
- Keep the warm tortillas wrapped in a clean towel.
- Fill each with crisp beef from a slotted spoon.
- Top with cabbage, cotija, onion and cilantro.
- Serve with lime wedges and the rest of the juice on the side.
Notes
- A sheet pan lined with foil makes cleanup quick. Do not broil all the meat: keep some soft strands for the tortillas.
Why broil shredded beef
Slow cooking makes the beef tender but soft. Broiling gives some strands crisp, browned edges, much like carnitas. That contrast is what makes these tacos good.
A little juice keeps the strands from burning.
Swaps and serving
This also works with leftover pulled pork. Do not set the pan too close to the element. Serve with lime, cabbage and cotija.
Pickled jalapeños are a good addition.
Leftovers and the walk-away mistake
Store the crisp beef apart from the soft strands and re-crisp it in a skillet.
The mistake is walking away. Broilers go from brown to burnt in under a minute, so stay at the oven door.
Warming the tortillas
Good tacos need warm tortillas. Heat them in a dry skillet for 20 to 30 seconds a side and wrap them in a towel as they come off so they stay soft. Fill with the soft beef first, then add a pinch of the crisp tips on top for crunch.
Do not crisp every strand. A mix of soft and crisp is what makes each bite interesting, and the soft meat holds the juice.
Crispy Broiled Shredded Beef Tacos at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 12, led by batch cooked shredded chuck (from recipe 1), juice from the slow cooker, chili powder, smoked paprika
Tips for Crispy Broiled Shredded Beef Tacos
A sheet pan lined with foil makes cleanup quick. Do not broil all the meat: keep some soft strands for the tortillas.
Crispy Broiled Shredded Beef Tacos FAQ
How long does Crispy Broiled Shredded Beef Tacos take?
Crispy Broiled Shredded Beef Tacos takes 9 hours of cooking after 20 minutes of prep.
How many people does Crispy Broiled Shredded Beef Tacos serve?
This recipe makes 8 servings.
What do I need to make Crispy Broiled Shredded Beef Tacos?
12 ingredients, led by batch cooked shredded chuck (from recipe 1), juice from the slow cooker, chili powder, smoked paprika. Amounts are in the recipe card above.
Part of: 6 Crockpot Shredded Beef Tacos Recipes That Pull Into Strands
