Beef tacos
Invite the lively and comforting flavours of Mexican cuisine to your kitchen with our beef tacos recipe. Homemade corn tortillas are filled with slow-cooked beef and topped with guacamole and cheese. Top them off with fresh coriander and chilli and let the taco feast begin!
Ingredients
Shredded beef
|
Butter
|
15 g |
|---|---|
|
Boneless beef shoulders
|
500 g |
|
Pilsner beer
|
330 ml |
|
Garlic cloves, crushed
|
3 |
|
Veal stock concentrate
|
2 tbsp |
|
Liquid honey
|
1 tbsp |
|
Red chillies pepper, finely chopped
|
1 tbsp |
|
Ground cumin
|
2 tsp |
|
Ground coriander
|
2 tsp |
|
Ground chillies
|
2 tsp |
|
Coarse salt
|
½ tsp |
Tortillas
|
Wheat flour
|
225 g |
|---|---|
|
Corn flour
|
75 g |
|
Coarse salt
|
1 tsp |
|
Baking powder
|
½ tsp |
|
Oil
|
1 tbsp |
|
Lukewarm water
|
200 ml |
Guacamole
|
Avocados (about 400 g)
|
2 |
|---|---|
|
Tomato (about 100 g)
|
1 |
|
Small garlic cloves, crushed
|
2 |
|
Lime juice, freshly squeezed
|
1 tbsp |
|
Red chilli peppers, finely chopped
|
1 tsp |
|
Coarse salt
|
½ tsp |
To serve
|
Creme fraiche
|
200 ml |
|---|---|
|
Grated cheddar and maasdam cheese
|
50 g |
|
Fresh coriander
|
|
|
Fresh red chilli peppers
|
Instructions
Shredded beef
Tortillas
Guacamole
To serve
Recommended information
Serving suggestion
Toast the tortillas perfectly
A hot pan is the secret to soft, flexible tortillas with the perfect char. Cook each one in a dry frying pan for about 30 seconds per side until it puffs up and develops golden spots. If they take too long, the pan needs more heat. If they burn before cooking through, turn it down a little. Once they are done, stack them in a clean tea towel to keep them warm and ready to fill.
Maximise the beef flavours
Let the beef take on as much flavour as possible by giving it the full cooking time in the beer, veal stock, and spices. Shred it while still warm so it soaks up the juices. For even deeper flavour, put it back in the pan and let it simmer a little longer, stirring now and then, until the liquid clings to every strand.
Use leftover beef for creative dishes
Leftover shredded beef is too good to waste, and there are plenty of ways to use it beyond tacos! Keep it Mexican with a quesadilla, burrito, or a layer over nachos with melted cheese. Or take it in a different direction by folding it into a savoury pastry, stuffing it into roasted peppers, or layering it into a cheesy gratin.
FAQ: Questions about beef tacos
Discover everything you need to know about beef tacos with our answers to the most common questions below.
Can I prepare the beef taco filling ahead of time?
Yes, you can definitely prepare beef taco filling in advance! Letting the beef sit only deepens the flavour as it soaks up the cooking juices. Store it in an airtight container with the broth to keep it tender and juicy. It will stay fresh in the fridge for up to 3 days. When taco time comes around, reheat it gently on the stove over low heat, giving it a stir now and then until warmed through.
How should I store leftovers?
If you can, store leftovers separately. The beef can be stored in an airtight container with the cooking juices in the fridge for up to 3 days. Tortillas should be wrapped in a clean tea towel and placed in an airtight container or resealable bag, then stored at room temperature for up to 2 days or in the fridge if you need them to last longer. For the guacamole, press a layer of plastic wrap directly onto the surface before sealing it in a container. Keep it in the fridge; it will stay good for about 1 day. If the tacos are already assembled, they will not keep as well. Store them in an airtight container in the fridge and eat them within a day. Keep in mind that the tortillas will soften, and the guacamole may darken, but they will still be enjoyable.
What is the best way to serve beef tacos?
Tacos taste best served immediately while everything is still warm and fresh. Set out all components separately on the table so everyone can fill their tortillas exactly how they like them. Start with shredded beef, then let everyone top off their taco with guacamole, fraiche, cheese, coriander, and fresh chilli.
Nutritional values
Nutritional value, per
3789 Kcal
| Fibre | 26.7 gram fibers |
| Protein | 154.2 gram |
| Carbohydrates | 269.6 gram |
| Fat | 233.7 gram |
Savour of delicious beef tacos
Our beef tacos are exactly how a great taco should be: juicy meat, tasty toppings, messy fingers, and totally delicious! We let beef shoulder slowly bubble away in beer and veal stock – a mix that makes the meat so tender it practically shreds itself.
Spices like cumin give earthy warmth, coriander a nutty note, and ground chilli spices things up, while a spoonful of honey rounds it all off with a floral sweetness. Hours later, when the simmering is done, every shred of beef is loaded with savoury flavour and begging to be piled high on homemade corn tortillas.
Served in incredible homemade tortillas
Our homemade tortilla dough combines wheat and cornflour, giving you tortillas that are soft and flexible yet still sturdy to hold plenty of those juicy fillings. By cooking them quickly in a pan, they puff up and develop small golden spots that release a slightly charred aroma and a gentle, nutty sweetness. This is truly a homemade meal, from these terrific tortillas to the juicy beef – and everything in between.
With guacamole, crème fraiche, and cheese
To really nail those classic Mexican flavours, we have topped these beef tacos with smooth guacamole, cool fraiche, and melty cheese. The guacamole features ripe avocado mashed with tomato for sweetness, garlic for savoury depth, lime juice for a fresh tang, and chilli for a gentle kick, giving it a slightly chunky yet buttery texture.
Fraiche tones down the spices with its cooling and tangy touch, and grated cheese melts softly onto the warm beef, finishing each taco with a mild, creamy note.
Inspired by a Mexican street food classic
In Mexico, tacos are everywhere, sizzling on street corners and stuffed with slow-cooked barbacoa or birria. Our version takes the traditional slow-cooked beef and lets it simmer with beer and honey, turning it into a fusion of Mexican street-style tacos with a European touch.
The homemade tortillas, guacamole, coriander, and chilli are part of the classic beef taco experience, while the fraiche, Cheddar, and Maasdam cheese step in where crema and queso fresco would usually go. But do not worry! This recipe is pretty close to what you would grab from a taco stand in Mexico, and once it lands on your plate, it stays in your dinner lineup for good!
Craving more dinners from around the world? Then roll up your sleeves and stretch out some dough for a proper Italian sourdough pizza, stir up a Spanish paella with prawns, spice things up with Jamaican jerk chicken, or get hands-on with fresh and crunchy Vietnamese spring rolls.
Adjust the recipe to your liking
Our tacos with beef come with everything they need, but you can still add a little personal touch. Pile them high with tomato salsa mixed with lime juice and coriander for an interplay of sweet-tart-fresh, or throw in some pickled red onions for a sharp crunch.
For those who like things hot, smoky chipotle takes the spice up a notch, while fresh jalapeños keep things crisp and fiery. For something that builds slowly, dried guajillo or ancho chillies can go straight into the pot with the meat, soaking into every strand as it simmers.
Guacamole can take a new turn, too! Diced mango offers a tropical sweetness, roasted garlic takes things deeper with a mellow, caramelised touch, while crushed avocado leaves introduce a hint of aniseed and herbal notes.
