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The first time I crisped these Shredded Beef Tacos in a hot skillet, I knew I’d never make them any other way. That quick step transforms soft corn tortillas into golden, crunchy pockets filled with melty Jack cheese and smoky, spice-infused beef. When everyone at the table goes quiet except for the crunch, that’s all the approval I need.
I usually start with my slow-cooker Beef Carnitas for this recipe, but any tender, seasoned shredded beef works well. Using pre-cooked meat means you can focus on getting that perfect crispy exterior – just keep the finished tacos warm in the oven while you crisp the next batch. A sprinkle of onions and cilantro adds fresh contrast to all that savory crunch.
Table of Contents
Ingredients for Shredded Beef Tacos
- Shredded Beef: Any well-seasoned, tender shredded beef works here. I like using leftover Beef Carnitas.
- Corn Tortillas: Look for fresh, pliable 6-inch tortillas. White or yellow corn both work well.
- Olive Oil: Extra-virgin olive oil works well for crisping the tortillas. Keep extra on hand for warming the beef if needed.
- Jack Cheese: Monterey Jack is creamy and perfect for these. Shred your own for the best melting.
For Serving
- Fresh Cilantro: Look for bright green bunches with perky leaves.
- White Onion: Its sharp flavor works well here. Dice it finely for the best texture.
- Pico de Gallo: Fresh is best, but store-bought works too.
- Mexican Crema: Regular sour cream makes a good substitute if you can’t find crema.
- Jalapeños: Fresh sliced jalapeños add heat. Remove the seeds and membranes for milder spice.
- Shredded Lettuce: Iceberg or romaine both work well – shred it finely so it doesn’t fall out of the tacos.
5 Recipe Tips
- Get Your Setup Ready: Place a foil-covered platter near the stove before you start. If it’s oven-safe, keep it warm in a low oven while you work.
- Don’t Crowd the Pan: Give each taco enough room to crisp properly. Work in batches if needed
- Don’t Overfill: A little goes a long way here. Too much filling makes the tacos harder to fold and crisp evenly.
- Watch Your Oil: The oil should be hot enough that the tortillas sizzle on contact but not smoking. This helps them crisp without getting greasy.
- Timing Matters: 30 seconds to soften, then about a minute per side to get that perfect golden crunch.
Recipe Options
- Change the Cheese: While I love the way Jack cheese melts here, Oaxaca cheese is great for extra stretch and cotija adds a salty, crumbly contrast.
- Use flour tortillas: I prefer corn tortillas for these, but flour work too.
- Switch the Meat: This method works just as well with Chicken Carnitas or Pork Carnitas.
- Make It Spicier: Serve with a side of spicy salsa or hot sauce. Or stir in a large pinch (or more) of crushed red pepper into the beef before filling the tacos.
- Make It Creamy: A dollop of guacamole or avocado sauce adds richness.
- Add Quick Pickles: Pickled red onions or jalapeños add bright, tangy contrast to the rich beef.
When you have shredded beef on hand, these tacos come together in about 30 minutes. A hot skillet turns each tortilla golden and crunchy, the perfect shell for smoky meat and melty cheese. There’s something about that crispy exterior giving way to tender, seasoned beef that makes every bite worth savoring.
Storage and Reheating
These crispy tacos are best enjoyed fresh from the skillet. If you have leftover assembled tacos, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350˚F oven for 8-10 minutes until heated through and crispy again.
The components keep better separately: Store shredded beef in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Warm it in a skillet with a little oil before assembling fresh tacos.
How to Make Shredded Beef Tacos
Start by warming your shredded beef if it’s not fresh from cooking. A quick toss in a hot skillet with a little oil gets it heated through and adds some crispy edges. Heat your skillet with oil until it’s just starting to shimmer. Lay down the tortillas, add cheese and beef, then fold once they’re soft enough to handle. Let them crisp on each side until golden brown. Keep the first batch warm in a low oven while you finish the rest. Serve them hot with your favorite toppings, letting everyone build their own perfect taco.
Shredded Beef Tacos
Ingredients
- 1 pound shredded beef ideally from this Beef Carnitas (Mexican Shredded Beef) recipe
- 8 6-inch corn tortillas
- 2 tablespoons olive oil divided, plus more for warming beef if needed
- shredded jack cheese or crumbled cotija cheese
Optional toppings:
- shredded lettuce
- Pico de Gallo
- Mexican crema or sour cream
- chopped cilantro
- thinly sliced jalapeño slices
Instructions
To Warm Shredded Beef (if needed)
- If using freshly made shredded beef that's still warm, skip this step. To warm leftover shredded beef (from the refrigerator or thawed from the freezer), heat a little oil in a large non-stick skillet over medium heat. Add beef; cook and stir until heated through, with a few crispy edges if you like. Remove from heat.
For Tacos
- Set a serving plate or platter near the stovetop along with a piece of foil large enough to cover it. (recipe note #1)
- Heat 1 tablespoon of oil a large cast iron or other non-stick skillet over medium heat until hot; swirl to coat the bottom of the skillet. Add 4 corn tortillas (they'll overlap slightly – recipe note #2) and top with ~1/8 of the shredded cheese, then ~1/8 of warm shredded beef down the center of each tortilla; cook until softened enough to fold in half, about 30 seconds. Fold each tortilla over meat and cheese mixture; continue cooking until golden brown and crisp on one side, about 1 minute. Flip tortillas and cook until golden brown and lightly crisp on the other side, about 1 minute more. Transfer to platter and cover lightly with foil; repeat with second batch of tortillas, adding remaining oil to the skillet as needed.
- To assemble tacos: layer desired toppings onto each taco and serve immediately. Or serve family style with toppings in separate serving bowls for everyone to assemble their own tacos.
Notes
- If your platter is oven-safe, place it in an oven preheated to 200˚F and transfer the first batch of tacos to warm platter while you cook the next.
- If your skillet isn’t large enough to accommodate 4 corn tortillas at once, you can do 2 tortillas at a time for 4 total batches.
- Note that nutrition facts do not include toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
