Yield: 12 tacos
Crispy Mexican Shredded Beef Tacos
These crispy Mexican Shredded Beef Tacos are stuffed with flavorful, tender shredded beef and gooey cheese all wrapped up in a crispy tortilla. Don't forget a bowl of warm beef consommé (the leftover broth from cooking the beef) on the side for dipping!
Ingredients
- 12 to 15 flour tortillas, or corn
- 3 to 4 cups Mexican shredded beef
- 2 cups shredded cheese, cheddar, Oaxaca cheese, or Mexican blend
- avocado oil spray, or oil and a pastry brush
- Mexican shredded beef broth, optional for dipping
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Instructions
- Heat a large non-stick skillet (or two non-stick skillets - or a large griddle - so you can make more tacos at once) over medium-high heat.
- Lightly spray one side of a tortilla with the avocado spray (or lightly brush with oil) and lay the tortilla spray side down in the hot skillet. Lightly brown the tortilla for about 30 to 60 seconds. Then, lightly spray the un-cooked side of the tortilla and flip to lightly brown the other side. Keep in mind, the tortillas will continue to cook and brown more as you add the fillings and melt the cheese.
- While the second side is browning, add shredded cheese and shredded beef to one half of the tortilla. Do not overfill. I use about 2 to 3 tablespoons of cheese and 4 tablespoons of shredded beef.
- Fold the tortilla over, making a taco, and cook for about 2 minutes more. Flip as needed to allow the cheese inside to melt. For an even cheesier taco, add a few tablespoons of shredded cheese to the skillet AFTER cooking a taco. Let the cheese melt, then press the outside of the cooked taco into the melted cheese. Repeat with the remaining tortillas. (Check notes below for how to keep tacos warm until ready to serve.)
- Serve immediately, with the warmed broth for dipping, if desired, and all your favorite taco toppings.
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Notes
- Keep Tacos Warm: Place tacos in an oven-safe pan covered with foil in a 300°F oven. You can also heat a large griddle over low heat on the other side of the stove. Placing the finished tacos on the griddle until ready to serve.
- Store Leftovers: These tacos are best served hot and fresh, however they are honestly still really tasty leftover. Store leftover tacos in an airtight container in the fridge for up to 4 days.
- Reheat Leftovers: Loosely wrap a taco in foil and reheat in the air fryer for 375°F for 4 to 5 minutes. Then you can open the foil and cook for an extra minute to help re-crisp the tortilla.
Nutrition
Serving: 1 taco, Calories: 291kcal, Carbohydrates: 15g, Protein: 16g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 376mg, Potassium: 204mg, Fiber: 1g, Sugar: 1g, Vitamin A: 126IU, Calcium: 148mg, Iron: 2mg