Freezer Shredded Beef Taco Meat
A 3 lb batch frozen flat in its juice in portions of two to four tacos, reheated low and crisped after.
Freezer Shredded Beef Taco Meat
Course: Main CourseDifficulty: Easy10
servings15
minutes9
hoursA 3 lb batch frozen flat in its juice in portions of two to four tacos, reheated low and crisped after.
Ingredients
1 batch cooked shredded chuck, about 6 cups
1 1/2 cups pot juice, skimmed of fat
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
Freezer bags, quart size
12 corn tortillas
1 cup shredded cabbage
1/2 cup crumbled cotija
1/2 cup salsa
2 limes, cut in wedges
Cilantro, for serving
Directions
- Cool the shredded beef in its juice for 30 minutes at the counter, then move it to the refrigerator.
- Skim the fat that has set on top of the juice.
- Portion about 1 1/2 cups of meat with 1/4 cup juice into each quart freezer bag.
- Press out the air and flatten the bags so they freeze in a thin layer.
- Label each bag with the date and freeze for up to 3 months.
- Thaw a bag overnight in the refrigerator, in a bowl in case it leaks.
- Reheat in a covered saucepan on low heat to 165°F, adding a spoon of juice if it looks dry.
- Spread the meat on a hot skillet for 2 minutes to crisp the edges.
- Fill warm tortillas with a slotted spoon.
- Top with cabbage, cotija, salsa and lime.
Notes
- Freezing the meat dry makes it chewy, so always add juice. Thaw in the refrigerator and not on the counter. Do not refreeze meat that has been thawed and heated.
Why freeze the meat in its juice
Juice keeps shredded beef from drying out in the freezer. A thin, flat bag also freezes and thaws quickly, which makes dinner a fast job on a busy night.
Skimming the set fat beforehand keeps the tacos from tasting greasy.
Reheating and swaps
Warm the beef gently, then crisp it in a hot skillet for texture. Flour tortillas work if you prefer them. Do not reheat on high in the microwave, which makes the strands rubbery.
Pickled red onion and avocado are good on top.
Portions and the thawing mistake
Portion by the number of tacos so you only thaw what you need. Label every bag clearly so nothing gets lost at the back of the freezer.
The common mistake is thawing on the counter. Always use the fridge, which keeps the meat out of the danger zone.
Making the juice work for you
The juice is what turns thawed beef from dry to saucy, so do not pour it down the drain when you portion. A quarter cup per bag is enough. Reheat the bag in a covered saucepan and add a spoon more only if the strands look dry, then crisp in the skillet.
Freezer Shredded Beef Taco Meat at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 10 servings
- Ingredients: 12, led by batch cooked shredded chuck, pot juice, chili powder, smoked paprika
Tips for Freezer Shredded Beef Taco Meat
Freezing the meat dry makes it chewy, so always add juice. Thaw in the refrigerator and not on the counter. Do not refreeze meat that has been thawed and heated.
Freezer Shredded Beef Taco Meat FAQ
How long does Freezer Shredded Beef Taco Meat take?
Freezer Shredded Beef Taco Meat takes 9 hours of cooking after 15 minutes of prep.
How many people does Freezer Shredded Beef Taco Meat serve?
This recipe makes 10 servings.
What do I need to make Freezer Shredded Beef Taco Meat?
12 ingredients, led by batch cooked shredded chuck, pot juice, chili powder, smoked paprika. Amounts are in the recipe card above.
