Shredded Beef Tacos
Low-Carb Braised Beef & Hatch Chile Tacos
Tender shredded beef, roasted Hatch chiles, melty cheese, and a taco setup that still fits better into your macros.
These hit that rich, slow-cooked taco craving without needing a giant pile of tortillas. You get deep braised beef flavor, real texture from the roasted peppers and onions, and enough protein to make this feel like an actual meal.
600
Calories
50g
Protein
25g
Carbs
35g
Fat
Braised Beef Ingredients
- 2 lb chuck roast, cut into large cubes
- 1 tbsp oil
- 1/2 large white onion, diced
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 1 1/2–2 tbsp all-purpose Mexican seasoning
- 1 1/2–2 cups beef broth
For Serving
- 9 tortillas Mission Zero Net Carb Jalapeño tortillas
- 4–5 oz Monterey Jack or Oaxaca cheese, shredded
- 2 roasted Hatch chiles, peeled and diced
Kev Tip
Sear the beef in batches and do not rush that part. That browning is a huge part of why the finished tacos taste rich instead of flat.
Portion Guide / Make It Fit
Light meal: 2 tacos.
Standard serving: 3 tacos.
Hungrier day: 4 tacos if you have room for it.
Want leaner macros? Use a lighter hand with the cheese or swap in a leaner braising cut next time.
Standard serving: 3 tacos.
Hungrier day: 4 tacos if you have room for it.
Want leaner macros? Use a lighter hand with the cheese or swap in a leaner braising cut next time.
Storage
Store the beef separately from the tortillas. The braised beef keeps well in the fridge for up to 4 days and reheats best with a splash of its braising liquid.
Instructions
- 1Preheat the oven to 325°F.
- 2Heat the oil in a Dutch oven over medium heat. Cook the onion and bell pepper for 4–5 minutes until softened, then add the garlic and cook for 30 seconds more. Remove and set aside.
- 3Season the chuck roast well with Mexican seasoning plus a little extra salt and pepper. Sear in batches until browned on multiple sides.
- 4Return the cooked vegetables to the pot. Add enough beef broth to come about halfway to three-quarters of the way up the meat.
- 5Bring to a gentle simmer, cover, and transfer to the oven. Braise for about 3 hours, or until the beef is fork-tender and easy to shred.
- 6Roast the Hatch chiles under the broiler or over an open flame until blistered. Cover briefly, peel, and dice.
- 7Shred the beef and toss it back in some of the braising liquid so it stays juicy.
- 8Warm the tortillas, fill with beef, cheese, and roasted Hatch chiles, and serve. For even better texture, crisp the assembled tacos in a skillet for 1–2 minutes per side.
