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Mexican Street Tacos Recipe with Shredded Beef

In the world of roast beef left­overs, my scrump­tious Mex­i­can Street Tacos recipe is pret­ty near per­fec­tion. Ten­der, juicy Mex­i­can shred­ded beef, some crunchy red onion, cilantro, que­so fres­co and tangy lime juice in fresh­ly charred corn tortillas.

Mexican Street Tacos on a blue stoneware plate - shredded beef tacos
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This yum­my street taco recipe is deli­cious proof that din­ner in min­utes is pos­si­ble when you cook from planned left­overs! And, since I use corn tor­tillas, the street tacos are gluten free.

Today, I made my Mex­i­can street tacos with slow cook­er Mex­i­can Shred­ded Beef. The beau­ty is that they can be made with ANY roast beef, pot roast, steak, carne asa­da or shred­ded beef left­overs. Whether they’re inten­tion­al left­overs you planned for or just some unex­pect­ed­ly left from a meal.

My left­overs were inten­tion­al­ly planned, so I would be able to be able to cre­ate this bold­ly fla­vor­ful street taco recipe, some Shred­ded Beef Bur­ri­tos, rice bowls AND a taco sal­ad, this week. 

Cook­ing once, to eat many times, makes great time AND bud­get sense. Eat­ing one of my DELISH Mex­i­can Street Tacos is going to make a believ­er out of you!

finished Mexican Street tacos in a taco rack - shredded beef tacos

What Are Street Tacos?

I love ALL tacos! Seri­ous­ly, I nev­er met a taco I could­n’t be friends with. 😋 Carne Asa­da is a typ­i­cal choice for street tacos. But there are so many oth­er deli­cious possibilities. 

Of all the vari­eties, I have to say the sim­ple, fla­vor-bomb of a Mex­i­can street taco with shred­ded beef is at the top of my list. They’re right up there with my pop­u­lar Chick­en Street Tacos.

Mine may not be tra­di­tion­al carne asa­da street tacos, but they ARE deli­cious tacos, full of juicy shred­ded beef and scrump­tious flavor!

Mex­i­can street tacos have noth­ing to hide behind. They don’t have a ton of gar­nish­es and sauces. You CAN add them. But in a tra­di­tion­al street taco, it’s all about a TINY, beau­ti­ful­ly charred corn tor­tilla; ten­der, juicy meat; a sprin­kle of cilantro and maybe some que­so fres­co or coti­ja cheese. 

And then … that glo­ri­ous fresh lime juice driz­zled over every­thing to add some zip. The lime is a zingy sour note to meld with all the spicy, savory ele­ments and pulls those fla­vors into crave­able har­mo­ny. Taco heav­en, my friends. Sim­ple. Taco. Perfection.

Where Did Street Tacos Get Their Name?

Mex­i­can Street tacos are some­thing you would lit­er­al­ly pur­chase from cart ven­dors on city side­walks and streets. So the name makes per­fect sense. 

Mexican Street Tacos on a blue stoneware plate - shredded beef tacos

You can still buy them from street ven­dors, but, today there are many more options. Includ­ing mak­ing your own at home.

Hold the tiny chick­en tacos in one hand and eat them as you walk down the street. They are a portable meal that allows you to eat with­out mak­ing a mess. Mex­i­can street tacos pack tons of fla­vor into just a few deli­cious mouthfuls. 

Street taco recipes have gained pop­u­lar­i­ty, over the last decade or so, and you’ll find them fea­tured in many dri­ve-thrus and even sit down restau­rants, now. It’s no won­der! They are quick and easy. Made well, these mini tacos are utter­ly delicious! 

The Ingredients

Mexican Street Taco Ingredients : Mexican Shredded Beef, Corn Tortillas in a taco rack, cutting board with queso fresco, chopped red onion, chopped cilantro and lime wedges
  • Left­over Mex­i­can Shred­ded Beef, Easy Slow Cook­er Roast Beef, Mis­sis­sip­pi Pot Roast, carne asa­da or even Steak. Cut the beef into small pieces or shred it.
  • Corn Tor­tillas: You could use 6″ flour tor­tillas, but I like being able to make these gluten free.
  • Que­so Fres­co Cheese: (or Coti­ja Cheese) Both are good Mex­i­can crum­bling cheeses. Coti­ja is salti­er and it’s sim­ply not avail­able in my area.
  • Red Onion, fine­ly chopped 
  • Fresh Cilantro, fine­ly chopped
  • Lime Wedges

Meat Options for Street Taco Recipes

I LOVE Mex­i­can street tacos! But, shred­ded beef isn’t the only choice when mak­ing a good street taco. 

For instance, my Slow Cook­er Pork Car­ni­tas are a smash hit, fla­vor-packed, home run when nes­tled into street tacos. And holy cow! You’ll love Chick­en Street Tacos made with my easy Slow Cook­er South­west Chick­en!

crock-pot pork carnitas  for Chicken Street Tacos

Ground beef is anoth­er great option for a scrump­tious street taco. Brown up ground beef fla­vored with home­made taco sea­son­ing or spici­er South­west sea­son­ing for a deli­cious­ly mem­o­rable street taco meal. In the beef cat­e­go­ry, grilled flank steak, flat iron steak or carne asa­da are all ten­der and fla­vor­ful street taco fill­ings, too.

And don’t for­get to try some crisp, spicy fish or shrimp in street tacos. Vari­ety is the spice of life, right? Cus­tomize your street tacos to include what your fam­i­ly loves most.

Whichev­er meat you decide to use, hav­ing it pre-cooked as an inten­tion­al left­over is going to save you tons of time when get­ting din­ner on the table.

Cooking for Intentional Leftovers

Through­out the posts and recipes on this blog, I con­tin­ue to encour­age you to take the time you already spend cook­ing a meal, and max­i­mize it, by mak­ing inten­tion­al leftovers. 

Mexican Street Tacos on a blue stoneware plate - shredded beef tacos

When you dou­ble a recipe that you’re already mak­ing, you spend the same amount of time in the kitchen. And, in the end you have food for two, three or even more meals, already prepped. You actu­al­ly save your­self time the rest of the week or even the month.

This easy, deli­cious Mex­i­can Street Tacos recipe is me prac­tic­ing what I preach! I cooked Mex­i­can Shred­ded Beef, last week. I’ve since made street tacos, shred­ded beef bur­ri­tos, a taco sal­ad for lunch and some scrump­tious taco rice bowls for yet anoth­er quick and easy dinner. 

Din­ner in min­utes, with­out a dri­ve-thru. Left­overs saved me time and money! 

Mexican Street Tacos on a blue stoneware plate - shredded beef tacos

FAQs About Leftovers

How long are left­overs good for?

The USDA says all left­overs that are prop­er­ly stored in air-tight con­tain­ers will last in the fridge for up to four days. The same left­overs, prop­er­ly sealed, can be kept in the freez­er up to four months. This rule also applies to Mex­i­can shred­ded beef, roast beef, pot roast or steak leftovers.

What can I do with left­over food?

There are more ways to cre­ate brand new and deli­cious meals from left­overs than I could pos­si­bly count. Sign up for my FREE Mak­ing Home­made Easy Newslet­ter. Be updat­ed with new recipes and left­over ideas, every Fri­day morn­ing. And receive my Left­overs Cheat Sheet absolute­ly FREE for sign­ing up. It has 40+ din­ner ideas for using up leftovers.

My Favorite Ways to Create Leftovers for Street Tacos

Brown­ing mul­ti­ple pounds of ground beef at once is a great way to have already cooked meat ready for quick and easy week­night din­ners. But, you should also con­sid­er dou­bling or tripling some of these deli­cious recipes.

How to Make Mexican Street Tacos

  1. Cook the corn tor­tillas in a dry skil­let over medi­um-high heat. 30 to 60 sec­onds per side is usu­al­ly more than enough. You want a few dark­er spots and a lit­tle caramelization/char around the edges.
  2. When both sides are cooked you can place each taco inside a fold­ed kitchen tow­el to keep them warm and soft. Or you can use my pre­ferred method. I don’t own an out­door grid­dle, but I love this taco rack [affil­i­ate link] designed for one. I place each cooked corn tor­tilla into a spot in the rack. They hold there shape bet­ter and they’re so much eas­i­er to fill. Plus, because of the sil­i­cone han­dles I can put the whole rack in the oven to rewarm the shells if they get too cool before I fill them. Or I can heat an entire rack of six filled Mex­i­can Street Tacos.
  3. Add fill­ing to each tor­tilla, start­ing with the Mex­i­can Shred­ded Beef. (If the beef is left­over from the fridge, warm it a few sec­onds in the microwave or in a skil­let on the stove top with the broth.)  Add 3 to 4 Table­spoons of warm shred­ded beef to each cooked corn tortilla.
lime and cilantro added to Mexican Street taco build - shredded beef tacos
  1. Sprin­kle (1 tea­spoon) of minced red onion over the chick­en in each street taco.
  2. Sprin­kle crum­bled que­so fres­co cheese, a few chopped cilantro leaves and add a wedge of lime, next. (Leave the lime squeez­ing to each indi­vid­ual per­son, so they get the amount they want.)
  3. I like to driz­zle a lit­tle more of the fla­vor­ful beef broth from the Mex­i­can shred­ded beef onto each taco, at the very last.
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Mexican Street Tacos on a blue stoneware plate

Mexican Street Tacos


  • Author: Glen­da Embree
  • Total Time: 15 min­utes
  • Yield: 6 tacos 1x
  • Diet: Gluten Free

Description

This deli­cious street food comes home to your kitchen to make a quick and easy din­ner.  Carne Asa­da may be the tra­di­tion­al street taco fill­ing, but at our house we make them with lots of dif­fer­ent fill­ings.  This shred­ded beef Mex­i­can Street Tacos recipe is one of our favorites.


Ingredients

Scale
  • 6 Corn Tortillas
  • 1 1/4 cups Mex­i­can Shred­ded Beef (or left­over roast beef, pot roast or steak)
  • 4 Table­spoons Broth from Mex­i­can shred­ded beef (or beef broth)
  • 3 Table­spoons Que­so Fres­co Cheese, crumbled
  • 3 Table­spoons Red Onion, fine­ly chopped
  • 2 Table­spoons fresh Cilantro, fine­ly chopped

Instructions

  1. Cook the corn tor­tillas in a dry skil­let over medi­um-high heat. 30 to 60 sec­onds per side is usu­al­ly more than enough. You want a few dark­er spots and a lit­tle caramelization/char around the edges.
  2. When both sides are cooked you can place each taco inside a fold­ed kitchen tow­el to keep them warm and soft. Or you can use my pre­ferred method. I don’t own an out­door grid­dle, but I love this taco rack [affil­i­ate link] designed for one. I place each cooked corn tor­tilla into a spot in the rack. They hold there shape bet­ter and they’re so much eas­i­er to fill. Plus, because of the sil­i­cone han­dles I can put the whole rack in the oven to rewarm the shells if they get too cool before I fill them. Or I can heat an entire rack of six filled Mex­i­can Street Tacos.
  3. Add fill­ing to each tor­tilla, start­ing with the Mex­i­can Shred­ded Beef. (If the beef is left­over from the fridge, warm it a few sec­onds in the microwave or in a skil­let on the stove top with the broth.)  Add 3 to 4 Table­spoons of warm shred­ded beef to each cooked corn tortilla.
  4. Sprin­kle (1 tea­spoon) of minced red onion over the chick­en in each street taco.
  5. Sprin­kle crum­bled que­so fres­co cheese, a few chopped cilantro leaves and add a wedge of lime, next. (Leave the lime squeez­ing to each indi­vid­ual per­son, so they get the amount they want.)
  6. I like to driz­zle a lit­tle more of the fla­vor­ful beef broth from the Mex­i­can shred­ded beef onto each taco, at the very last.

 

Notes

Serve with Home­made Refried Beans or my 10-Minute Mex­i­can Rice

Try using flour tor­tillas and make Shred­ded Beef Tacos with alter­na­tive top­pings like:  home­made refried beans, black beans, avo­ca­do, sliced olives, charred corn, olives, pico de gal­lo, let­tuce, toma­to, sour cream or guacamole.

  • Prep Time: 5 min
  • Cook Time: 10 min
  • Cat­e­go­ry: Beef, Main Dish, Mexican
  • Method: stove top
  • Cui­sine: Mex­i­can American

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22 thoughts on “Mexican Street Tacos Recipe with Shredded Beef”

  1. Made this for din­ner tonight. It’s the per­fect use of left­over beef. The fla­vors are fab­u­lous. My entire fam­i­ly loved this dish

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