Crispy Beef Tacos with Cilantro Lime Ranch

Main DishMiscellaneous
Written By Janie E.

Slow cooked, shredded beef baked in corn tortillas with cheese and topped with whatever you want to throw on them!

Can we all just agree that tacos are the best? There are so many ways to eat them and I don’t think I’ve ever had a bad taco. This recipe is shredded beef tacos made in the crockpot or Instant Pot and then build into little corn tortillas to get crisped up in the oven. You can load them up however you choose, but highly recommend making the cilantro lime ranch which I ended up forgetting to put on my actual tacos, so I ended up dunking mine into it.

What You Need:

For the Cilantro Lime Ranch:

  • 1 cup sour cream or Greek yogurt

  • 3 Tbsp. mayonnaise

  • 3 Tbsp. lime juice

  • 3 Tbsp. milk

  • 1/2 cup chopped cilantro

  • 2 to 4 Tbsp. chopped pickled jalapenos

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. dried parsley

  • 1/2 tsp. dried chives

  • 1/2 tsp. dried dill

  • Salt and pepper to taste

For the Beef:

  • 3 to 4 lb. boneless, beef chuck roast, excess fat trimmed and cut into 7 to 8 pieces

  • 1 Tbsp. chili powder

  • 1 Tbsp. ground cumin

  • 1 Tbsp. coarse salt

  • 1/2 Tbsp. garlic powder

  • 1/2 Tbsp. onion powder

  • 1/2 Tbsp. smoked paprika

  • 1 tsp. ground black pepper

  • 1 tsp. ground coriander

  • 1 tsp. chipotle chili pepper

  • 1 1/2 Tbsp. vegetable oil

  • 1 cup reduced sodium beef broth

  • 1 cup salsa

  • 1 can (4 oz) diced green chillies

  • 2 Tbsp. tomato paste

  • 2 Tbsp. lime juice

  • 2 Tbsp. brown sugar

  • 1 tsp. liquid smoke

  • 1 Tbsp. beef bouillion granules

  • 1 Tbsp. dried oregano

For the Tacos:

  • 16 to 20 super soft white corn tortillas (you can use flour but it won’t be as crispy)

  • Cheese of your choosing (Oaxaca, Monterey Jack, Mozzarella, Pepper Jack, etc)

  • Guacamole or diced avocado

  • Pico de gallo or diced tomatoes

  • Pickled red onions

  • Hot sauce

  • Corn salsa or avocado corn salsa

Directions:

  1. For the Cilantro Lime Ranch: Mix together all ingredients and store in an airtight container in the fridge.

  2. For the Beef: Whisk together chili powder, cumin, salt, garlic powder, onion powder smoked paprika, black pepper, coriander, and chipotle chili pepper.

  3. Pat beef dry and then season with spice mix, pressing gently to adhere. If you have leftover spice, save it for cooking.

  4. Crockpot Method: Heat vegetable oil in a large cast iron skillet over medium-high heat. Sear beef on each side then transfer to a slow cooker.

  5. Instant Pot Method: Heat vegetable oil in the Instant Pot pot and sear beef on each side.

  6. After searing (for either method), add remaining ingredients for beef including leftover spices. Stir to combine.

  7. Crockpot Method: Cover and cook on HIGH for 3 1/2 to 4 1/2 hours or on LOW for 6 to 8 hours.

  8. Instant Pot Method: Cover and switch to seal, cook on HIGH pressure for 50 minutes.

  9. Remove beef from pot and shred with two forks. Return to cooking juices and let sit while prepping tortillas.

  10. For the Tacos: Microwave tortillas in between damp paper towels for 30 seconds or until pliable.

  11. Lightly brush one side of tortillas with oil and place oil side down on a foil-lined baking sheet.

  12. Add a layer of cheese to one half of the tortilla and, using tongs to make sure it drains well, add 1/3 cup shredded beef on top of cheese.

  13. Fold in half and lightly press. Repeat with remaining tortillas.

  14. Bake in a preheated 425 degree oven for 8 minutes, flip, then bake an additional 5 to 8 minutes or until cheese has melted.

  15. Serve with desired toppings and cilantro lime ranch.

Recipe from Carlsbad Cravings

Janie E.
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