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Shredded Beef Hard Shelled Tacos



Shredded Beef: – 2 garlic cloves – 1/2 onion, sliced – 2 pounds chuck pot roast – a pinch of oregano – salt (to taste) – pepper (to taste) – a pinch of chile flakes – 1 1/2 cups beef broth Shredded Beef Hard Shelled Tacos: – 16 Corn tortillas – 2 cups shredded beef (recipe below) – 1 cup vegetable oil – 1 cup Real California Queso Fresco, crumbled – 2 cups lettuce, chopped – 4 radish, sliced – 1/2 cup pickled jalapeño slices and carrot rounds – 2 cups guacamole – 1/2 cup Real California Crema con Sal – 1/2 cup salsa roja :Beef, Crema, Tacos, Hispanic, Queso Fresco, Hispanic Dairy, Cheese
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To prepare the Beef: Place all ingredients in a slow cooker for 10 hours. Once beef is cooked, shred by pulling the beef apart with two forks.

Prep: 5 minutes

Cook Time: 10 hours

To prepare the Tacos: Heat corn tortillas over an open flame on both sides for 30 seconds. Fill the center with 2 tablespoons shredded beef. Then fold the tortilla over so both edges touch.

Secure closure with a toothpick.

Pour 1-inch vegetable oil into a large frying pan. Allow oil to heat over a medium flame.

Add tacos in batches to the frying pan and fry on both sides for 5 minutes or until hard crisp. Make sure not to overcrowd the pan.

Remove from frying pan and drain on a paper towel lined plate. Let tacos cool for a few minutes then carefully remove toothpicks.

Open shells and stuff with Real California queso fresco, lettuce, radish, pickled jalapeño slices and carrot rounds, and guacamole.

Drizzle with Real California crema and salsa roja.

Prep: 10 minutes

Cook Time: 45 minutes

Yields: 16 Shredded Beef Tacos

Recipe and image created by Nicole Presley/@presleyspantry for the CMAB