Pulled Beef Tacos

I often find it funny on all of the posts for ‘Taco Tuesday’. Granted I love the name and the idea of it all, especially if you are planning out the weekly meals, but I feel that Monday (Meatless), Wednesday, Thursday, Friday (Fish Fry in Wisconsin), Saturday, and Sunday get left behind.  I’m sure those days are out there in terms of identifying food to a day but that is not how it goes down in our house. Sure, we try to get a meatless Monday in (and any day of the week for that matter), and hump day or Thursday results in (at least for me, ‘I’m tired of cooking) a let’s order something kind of night, but for tacos, heck, I could eat those every day of the week. So upon my wandering around the house looking for something to do or cook as I was bored, I came across a lonely poblano pepper.

Yep, one poblano pepper resulted in this Taco Thursday. The idea of the poblano made me think of the chicken poblano recipe that my wife loves, but I had just recently made that for her, hence the lonely poblano. So I came across a nice looking chuck roast that was calling my name, as was the pressure cooker for that matter.

These pulled beef tacos were super simple to make, and quick (due to the pressure cooker), and made everyone’s Thursday a very happy one.

Pulled Beef Tacos Recipe
Pulled Beef Tacos Recipe

Let’s get started.

  • 4 lb beef chuck roast
  • salt and pepper, to taste
  • water (or beef stock) to cover beef
  • 1 onion, halved
  • 2 cloves of garlic, lightly smashed
  • 1 poblano chile, halved, seeds and stem removed
  • 4 tbsp canola oil, divided
  • 1 tbsp Berbere spice blend (or taco)
  • additional salt, to taste
  • Shredded cheese, to your liking
  • hard shell tacos
  • Taco fixings (chopped onion, avocado, cilantro, tomato, beans, etc)

I left this one pretty generic as the taco game is pretty diverse. The idea here is to get your shredded beef ready and you load however you want. This particular evening I went with hard shelled tacos with cheese, onion, and garden tomatoes, along with some hot sauce.

If you do not have a pressure cooker (I highly recommend that purchase) then feel free to use a slow cooker with less water, and cooking that on low for 6-8 hours. The pressure cooker however will get you done and ready within 45 minutes if that.

To the pressure cooker, heat 2 tablespoons of the canola oil on medium-high heat. Season both sides of the chuck roast with salt and pepper. Once the oil begins to shimmer, add the chuck roast and sear it on both sides, about 4 minutes per side. You want some good browning so let it sit there, do not disturb it, then flip until both sides are seared.

Once seared, add in the garlic, onion, and poblano pepper. Cover the roast with water or beef stock, cover, and cook for about 45 minutes. Let your pressure come down before taking off the lid (follow your pressure cooker instructions). The roast should be fork tender and should easily shred with a couple of forks.

Pulled Beef Tacos Recipe
Pulled Beef Tacos Recipe

Discard the onion, garlic, and pepper.

Remove the roast onto a cutting board, and reserve a couple of cups of the liquid.

Using two forks, shred the beef and discard any of the weird fat that may still be intact. No one likes that stuff, trust me.

Next, heat a large skillet on medium-high heat. Add in the oil, and once shimmers, add in the beef. Season with a pinch of salt, then the berbere spice. Give that a good toss, and sear the shredded beef. Something about those slightly crispy strands of beef get me every time.

Once the beef is slightly seared to your liking, add in just a bit of remaining liquid, to your liking, to moisten the beef.

Once your remaining taco ingredients are ready, it’s taco time!

Load in the beef into your desired shell whether that be hard, or soft, and load in your fillings.

The result is super tender shredded beef with awesome flavors from that berbere spice, and just all of those goodies from your taco fillings. This shredded beef taco is not only easy to make, loaded with flavor, and perfect for any day of the week, but it also is a nice change to that classic American ground beef mixture that we grew up to love. Hope you enjoy!

Other Ideas:

Pulled Beef Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 lb beef chuck roast
  • salt and pepper, to taste
  • water (or beef stock) to cover beef
  • 1 onion, halved
  • 2 cloves of garlic, lightly smashed
  • 1 poblano chile, halved, seeds and stem removed
  • 4 tbsp canola oil, divided
  • 1 tbsp Berbere spice blend (or taco)
  • additional salt, to taste
  • Shredded cheese, to your liking
  • hard shell tacos
  • Taco fixings (chopped onion, avocado, cilantro, tomato, beans, etc)
Instructions
  1. I left this one pretty generic as the taco game is pretty diverse. The idea here is to get your shredded beef ready and you load however you want. This particular evening I went with hard shelled tacos with cheese, onion, and garden tomatoes, along with some hot sauce.
  2. If you do not have a pressure cooker (I highly recommend that purchase) then feel free to use a slow cooker with less water, and cooking that on low for 6-8 hours. The pressure cooker however will get you done and ready within 45 minutes if that.
  3. To the pressure cooker, heat 2 tablespoons of the canola oil on medium-high heat. Season both sides of the chuck roast with salt and pepper. Once the oil begins to shimmer, add the chuck roast and sear it on both sides, about 4 minutes per side. You want some good browning so let it sit there, do not disturb it, then flip until both sides are seared.
  4. Once seared, add in the garlic, onion, and poblano pepper. Cover the roast with water or beef stock, cover, and cook for about 45 minutes. Let your pressure come down before taking off the lid (follow your pressure cooker instructions). The roast should be fork tender and should easily shred with a couple of forks.
  5. Discard the onion, garlic, and pepper.
  6. Remove the roast onto a cutting board, and reserve a couple of cups of the liquid.
  7. Using two forks, shred the beef and discard any of the weird fat that may still be intact. No one likes that stuff, trust me.
  8. Next, heat a large skillet on medium-high heat. Add in the oil, and once shimmers, add in the beef. Season with a pinch of salt, then the berbere spice. Give that a good toss, and sear the shredded beef. Something about those slightly crispy strands of beef get me every time.
  9. Once the beef is slightly seared to your liking, add in just a bit of remaining liquid, to your liking, to moisten the beef.
  10. Once your remaining taco ingredients are ready, it’s taco time!
  11. Load in the beef into your desired shell whether that be hard, or soft, and load in your fillings.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Pulled Beef Tacos”

  1. Hi Dax,
    You used berbere spice in this recipe… I know it’s Ethiopian, but what does it taste like? Do you have a favorite brand?
    Thanks and best wishes,
    Deborah

    1. Hi Deborah – I use one from my local spice house, https://www.thespicehouse.com/stores/milwaukee-spice-store, but you can probably find Berbere at a spice house, online, or even make your own. I wouldn’t be surprised if you will start seeing it in larger grocery stores if it is not there already. I suspect places like Whole Foods may carry it.

      A quick online search even resulted in a Walmart brand. Regardless, look at the spice ingredients on the mix. Good luck!

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