Preparing Mexican Shredded Beef Tacos is a simple process that results in a delicious meal. Follow these steps for a successful taco night:

1. Prepare the Beef: Trim any excess fat from the beef chuck roast. Cut it into large chunks for even cooking.
2. Season the Meat: In a small bowl, mix the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the beef chunks.
3. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
5. Combine Ingredients: In a slow cooker or a large pot, combine the seared beef, sautéed onions and garlic, and beef broth. Mix well to combine.
6. Cook the Beef:
– Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and easily shreds.
– Stovetop: Bring to a boil, reduce heat, cover, and simmer for 2-3 hours, stirring occasionally.
7. Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the broth.
8. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
9. Assemble the Tacos: Spoon the shredded beef onto each tortilla, adding your desired toppings such as diced tomatoes, avocado, cheese, and fresh cilantro.
10. Serve and Enjoy: Serve the tacos with lime wedges on the side for an extra burst of flavor.