Viral Crispy Shredded Beef Tacos with Guacamole
Delicious tacos featuring tender, seasoned beef with crispy edges, complemented by creamy, homemade guacamole.
Ingrédients
For the Beef
- 1 piece boneless beef chuck roast (about 4 pounds)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons taco-style seasoning
For the Guacamole
- 3 large ripe avocados
- 2 tablespoons Juice of limes
- 1/2 piece Juice of orange (optional)
- 1 piece Zest of 1 lime
- 2 to 3 tablespoons finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- Warm tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- Finely chopped white onion for topping
- Fresh cilantro, chopped for garnish
- Salsa or chili-based sauce (optional) for serving
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 325°F.
- Season the beef with salt, black pepper, and taco seasoning.
Cooking the Beef
- Place the seasoned beef in a roasting pan and cover it.
- Roast the beef for about 1 hour per pound.
Shredding the Beef
- Once tender, take the beef out of the oven and shred it using two forks.
- If it is still tough, return it to the oven covered for an additional 30 minutes.
Crisping the Beef
- Increase the oven temperature to 425°F.
- Spread the shredded beef out evenly in the pan and roast uncovered for 20–25 minutes to get crispy edges.
Making the Guacamole
- Mash the ripe avocados in a bowl and mix in lime juice, zest, salt, and pepper.
- Fold in the chopped red onion and cilantro.
Assembling the Tacos
- Warm your tortillas just before assembly.
- Layer crispy beef on each tortilla, followed by guacamole and sprinkle shredded Monterey Jack cheese.
Final Touches
- Top with finely chopped onion and cilantro. Add salsa or chili sauce if desired.
- Serve immediately and enjoy!
Notes
Store components separately for freshness. Beef lasts in the fridge for up to 3 days; guacamole is best consumed within 1-2 days.