Crunchy Beef Tacos
These crunchy beef tacos feature tender, slow-cooked chuck roast wrapped in crispy tortillas, topped with fresh vegetables and cheese for a satisfying meal.
Ingredients
Beef and Cooking Liquid
- 3 lb beef chuck roast, trimmed of excess fat if you like Flavorful and inexpensive cut of meat
- 3 quarts water (for simmering) Used for cooking the roast
- 1 large onion, peeled and halved Adds aromatic depth
- 8 cloves garlic, whole Enhances flavor
- 2 tsp kosher salt Adjust to taste
- 1/2 tsp ground black pepper For seasoning
- 2-3 pieces bay leaves (optional) Adds flavor during cooking
- 1 tsp ground cumin Plus extra to taste for seasoning the beef
Taco Assembly
- 20 pieces small or regular tortillas (corn or flour) Corn tortillas are more authentic, flour is sturdier
- 1 head iceberg or romaine lettuce, shredded For topping
- 3 pieces Roma tomatoes, diced Fresh topping
- 1 lb block mild Cheddar or Monterey Jack, finely shredded Gives a creamy texture
Instructions
Cooking the Beef
- Pat the chuck roast dry and rub both sides with salt and pepper.
- For stovetop: Put the roast into a large stockpot with onion, garlic, bay leaves, and water. Bring to a boil, then simmer gently for 2½–3 hours until tender.
- For Instant Pot: Place roast, onion, garlic, bay leaves, salt, and pepper in the pot. Add water to cover, seal, and cook on Manual/High for 60–75 minutes. Natural release 10–15 minutes, then quick release remaining pressure.
- Remove roast and let it rest for 10 minutes. Reserve 1–2 cups of cooking liquid.
- Shred the beef with two forks, mix in cumin, and add reserved liquid to moisten.
Frying the Tortillas
- Heat neutral oil in a skillet to 350–375°F (175–190°C).
- Fry tortillas one or two at a time for 30–45 seconds per side until golden and crisp. Drain on paper towels.
Assembly
- Fill each fried tortilla with shredded beef, then top with lettuce, diced tomato, and cheese.
- Serve immediately to enjoy the crisp shells.
Notes
For best results, serve immediately to keep tacos crisp. Store leftovers in airtight containers and use the reserved cooking liquid to maintain moisture.