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Viral Crispy Shredded Beef Tacos with Guacamole, Monterey Jack & Lime Zest

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These viral crispy shredded beef tacos are filled with tender, spiced beef and melted Monterey Jack, then pan-crisped until golden and crunchy. Finished with creamy guacamole and bright lime zest, they deliver bold flavor and irresistible texture in every bite.

Ingredients

  • For the shredded beef:
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For assembling:
  • 8 small flour or corn tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup guacamole
  • 1 teaspoon lime zest
  • Fresh cilantro, chopped (optional)

Instructions

  1. Season the beef chuck roast with salt and black pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
  3. In the same pot, sauté chopped onion until softened. Add garlic and cook for 30 seconds.
  4. Return beef to the pot. Add beef broth, crushed tomatoes, cumin, chili powder, and smoked paprika. Bring to a gentle simmer.
  5. Cover and cook on low for 2 1/2 to 3 hours, until fork-tender. Shred with two forks and let the meat sit in the juices.
  6. To assemble, heat a lightly oiled skillet over medium heat. Place a tortilla in the skillet and sprinkle cheese on one half.
  7. Add shredded beef over the cheese and fold the tortilla in half.
  8. Cook 2–3 minutes per side, pressing gently, until golden and crispy and cheese is melted.
  9. Top with guacamole, lime zest, and chopped cilantro before serving.

Notes

  • Beef can be cooked in a slow cooker on low for 8 hours or high for 4–5 hours.
  • Use a pressure cooker to reduce cooking time to 60–70 minutes with natural release.
  • Flour tortillas tend to crisp up especially well, but corn tortillas also work.
  • Store shredded beef in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat assembled tacos in a skillet or oven at 375°F (190°C) to restore crispiness.
  • Add jalapeños, pickled red onions, or crema for extra flavor variations.

Nutrition

Find it online: https://cookedbymaya.com/viral-crispy-shredded-beef-tacos-with-guacamole-monterey-jack-lime-zest/