Shredded Beef Street Tacos with Chili Broth

“If these [tacos] pass both the nutrition test and the husband test, I feel confident saying they’ll win over your family, too.”

If you’ve ever had authentic Mexican street tacos from your favorite taco truck — the kind where the tortillas are tender, the meat is juicy, and the flavors are so deep they almost stop you in your tracks — you know there’s no going back. These Shredded Beef Street Tacos with Chili Broth deliver that same mouthwatering experience… right from your own kitchen!

This recipe is one of my family’s absolute favorites to make, not just because of the taste (which is incredible!), but because of the process. It’s slow, simple, and almost meditative — the kind of meal that fills your home with aromas that make your family wander into the kitchen just to check if it’s dinner time yet.

It’s also a recipe that works year-round:

• In summer, the fresh radishes, lime, and cilantro brighten each bite.

• In fall and winter, the rich, spicy chili broth feels cozy and soul-warming.

Best of all? It’s health-conscious without sacrificing flavor — using whole, real ingredients, balanced food groups, and the option to keep it dairy-free, gluten-free, or lower in fat. While the cooking time is a little longer, the hands-on work is minimal, and the taste is so worth it. They're even better the next day!

Oh, and one more thing… my husband can’t stop eating them. I mean, the man goes back for seconds, then thirds! (And he can be a picky eater sometimes.) So if these pass both the nutrition test and the husband test, I feel confident saying they’ll win over your family, too.

Why You’ll Love This Recipe

• Big, bold flavor – The chili broth adds tangy depth without overpowering the beef.

• Customizable heat – Keep it mild or spice it up with extra peppers.

• Perfect for gatherings – Everyone can assemble their own tacos and dip to their heart’s content.

• Make-ahead friendly – The shredded beef reheats beautifully and the broth’s flavor only deepens with time.

Chili Pepper Spice Scale (and How to Choose Your Heat Level!)

Not familiar with dried Mexican chilies? You’re not alone — and I’ll admit, before I learned about them, I couldn’t tell one from another either!

Here’s a quick heat guide, with comparisons to peppers you probably know. The Scoville Heat Unit (SHU) numbers help you visualize spice levels, but the comparisons make it even easier [1, 2, 3, & 4]:

Chili Pepper	Flavor Notes	Heat Level (SHU)	Common Pepper Comparison
Ancho (dried poblano)	Sweet, earthy, mild smokiness	1,000–  1,500	Milder than a   poblano, much   milder   than a   jalapeño
Pasilla	Rich, chocolatey, raisin-like	1,000–  2,500	Similar to an   ancho but slightly   spicier
Guajillo	Tangy, slightly fruity, light smokiness	2,500–  5,000	About as spicy as   a mild jalapeño
Chili de Árbol	Nutty, smoky, sharp heat	15,000–  30,000	Spicier than a   serrano, less   than a   cayenne

💡 Tip: If you love heat, use the chilies listed in the recipe as is. If you’re spice-sensitive, cut the number of de árbol chilies in half or replace them with a milder pepper.

Recipe: Shredded Beef Street Tacos with Chili Broth

A rich, savory taco recipe that’s full of flavor, nourishing ingredients, and a whole lot of love.

Ingredients

For the Chili Marinade:

• 6–7 dried De Arbol chilies, stems removed
  For a milder version, substitute guajillo, pasilla, or ancho chilies instead.

• 4 cups hot water

• ½ medium onion, cut in half

• 1 Roma tomato, quartered

• 4 cloves garlic

• 8 whole black peppercorns

• 1 tsp dried thyme

• 1 tsp dried marjoram

• ½ tsp cumin seeds

For the Beef:

• 1 (3 lb) bone-in beef roast (boneless chuck roast works if preferred)

• Salt and pepper, to taste

• ½ medium onion, cut in half

• 3 bay leaves

• 2 cups low- or no-sodium chicken bone broth

For the Tacos:

• About 20 whole grain corn tortillas (6-inch diameter), or more as needed

• Optional: Shredded Oaxaca cheese (omit for dairy-free/lighter version)

• Finely chopped raw onion

• Chopped fresh cilantro

• Shredded radishes

• Fresh lime wedges

Instructions

1. Soak the chilies: Place the De Arbol chilies in a bowl, pour 4 cups hot water over them, cover, and soak for 30 minutes.

2. Make the chili marinade: In a blender or food processor combine: ½ onion (cut in half), Roma tomato, garlic cloves, peppercorns, thyme, marjoram, cumin seeds, and the soaked chilies plus their soaking water. Blend until smooth.

3. Prepare the beef: Place the roast in a large Dutch oven or heavy pot. Season with salt and pepper. Add the remaining ½ onion (cut in half), 3 bay leaves, the strained chili puree (pressed through a fine mesh sieve), and 2 cups chicken bone broth. Cover and refrigerate to marinate at least 2 hours, up to 24 hours.

4. Cook the beef: After marinating, bring the pot to a gentle boil, reduce to a simmer, cover, and cook 2 to 2½ hours, or until the beef is fork-tender and shreds easily.

5. Shred the beef: Remove the roast, let rest, then remove and discard the bone, onion pieces, and bay leaves. Shred the beef with two forks.

6. Reduce the broth: Simmer the remaining liquid uncovered for about 30 minutes, until slightly thickened. Optional: strain again for a smoother texture. If storing leftovers, stir a spoonful of this flavorful broth back into the shredded beef to keep it moist overnight.

7. Warm the tortillas:

• Traditional method: Dip each tortilla in the reduced chili broth to coat both sides. Place on a skillet/griddle over medium-low heat. Flip, sprinkle with Oaxaca cheese (if using), and warm until the cheese is melted.

• Health-conscious method: Place each tortilla directly on a skillet/griddle over medium-low heat. Let the first side cook until golden-brown spots appear, then flip. Sprinkle with Oaxaca cheese (if using) and warm until melted.

8. Assemble: Top tortillas with shredded beef, finely chopped onion, cilantro, shredded radishes, and a squeeze of fresh lime. Serve with a small cup of the chili broth on the side for dipping, if you want—like a Mexican-style au jus!

Serving Ideas

• Black or pinto beans

• Roasted corn or sautéed zucchini/yellow squash

• Simple lettuce and tomato salad

Kitchen Tips & Fun Extras

Shredding Radishes Made Easy (or… Arm Day!)

Use a food processor with a shredding disc to make quick work of the radishes. If you’re shredding by hand — well, consider it an arm workout! Fun fact: vigorous grating can burn up to 40 calories in 10 minutes [5].

Smells Like Sunday

This recipe will perfume your entire home. It’s perfect for a Sunday cook-up — tacos that night, and leftovers for lunches all week.

Make-Ahead Magic

This actually tastes better the next day. Add a spoonful of the reduced broth to the shredded meat before storing to keep it moist.

Heat Level

De Arbol chilies can be spicy. If you prefer milder tacos, substitute guajillo, pasilla, or ancho chilies.

Taco-Truck Authenticity

These are what my husband calls “taco-truck authentic.” If you want that melty, slightly crisp tortilla, use the traditional broth-dip method.

Leftovers

Use leftover shredded beef in salads, burrito bowls, quesadillas, or rice bowls the next day if you prefer to mix and match your leftovers!

Nutrition Benefits

Bone-in roasts — more than flavor!

Cooking with bone-in cuts adds depth of flavor — and nutrients. The bones release collagen, gelatin, and small amounts of minerals into the broth [6]. Collagen supports joint and skin health [7]; gelatin is soothing to the gut [6]; and the broth’s protein helps make this more satisfying [8 & 9]. For homesteaders, using bone-in cuts is a natural way to honor the whole animal. Grocery shoppers can use boneless if that’s easier.

Low- or no-sodium chicken bone broth

Using low-sodium bone broth gives you a richer base without excess salt. Bone broth contains amino acids like glycine and proline, which are supportive for gut health and digestion [8].

Whole grain corn tortillas

Whole grain corn tortillas add fiber and B vitamins compared with refined options. Fiber helps steady blood sugar and supports digestion [10] — a simple swap that makes a difference.

Vegetables & spices = antioxidant power

Onions, garlic, tomato, and the chilies provide vitamin C, flavonoids, and antioxidant compounds [11, 12, & 13]. Spices like cumin and thyme bring anti-inflammatory benefits and help digestion [14 & 15].

Beans, dairy & healthy fats — build a balanced plate!

If you serve these tacos with black or pinto beans you add plant-based protein and fiber [16]. The optional Oaxaca cheese adds calcium and protein [17]. The fats from the bones help absorb fat-soluble vitamins and make the meal more satisfying [18].

Approximate Nutrition Information (Per 2 Tacos)

(Values are approximate and will vary based on exact brands and measurements used.)

• Calories: ~415 kcal

• Protein: ~27 g

• Carbohydrates: ~28 g

• Fat: ~20 g

• Fiber: ~5 g

• Sodium: ~640 mg

Sustainability Tips

• Compost your scraps. Onion skins, tomato cores, and strained vegetable bits from the chili puree are excellent compost material. Keep a countertop compost pail, empty it to your bin regularly, and compost only what’s safe for your bin [19].

• Save bones for broth. Rather than trashing bones, roast and simmer them later to make homemade broth — double duty for flavor and nutrition [8].

• Feed appropriately. Some scraps can be fed to chickens or pigs (always check what’s safe first), reducing waste even more if you raise livestock [20].

• Batch and bless. This recipe freezes well — make a double batch and bless a neighbor or donate to a family in need.

These small acts of stewardship are practical ways to live out gratitude for God’s provision.

Ready to Meal Prep Like a Pro?

If you loved this recipe and want more flavorful, time-saving meal ideas, sign up for my email list and instantly get access to my Fuel Your Body, Honor Your Health: A 5-Day Meal Prep Workshop—totally free!

You’ll learn how to:
✔️ Make healthy cooking faster and simpler
✔️ Save time and money while meal prepping
✔️ Create meals that nourish your body and honor your faith

From my family to yours,

Coach Tiffany

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Footnotes

[1] Bray, Matt. “Ancho Pepper Guide: Heat, Flavor, Pairings, And More.” PepperScale, 8 August 2025, https://pepperscale.com/ancho-pepper/.  

[2] Bray, Matt. “Pasilla Pepper Guide: Heat, Flavor, Pairings, And More.” PepperScale, 8 August 2025, https://pepperscale.com/pasilla-pepper/. 

[3] Bray, Matt. “Guajillo Pepper Guide: Heat, Flavor, Pairings, And More.” PepperScale, 8 August 2025, https://pepperscale.com/guajillo-pepper/. 

[4] Bray, Matt. “Chile De Arbol Guide: Heat, Flavor, Pairings, And More.” PepperScale, 8 August 2025, https://pepperscale.com/chile-de-arbol/. 

[5] “Calories Burned Cooking | Calculator & Formula.” Captain Calculator, 8 August 2025, https://captaincalculator.com/health/calorie/calories-burned-cooking-calculator/.  

[6] Kay, Stephanie. “5 Reasons to Eat Bone in Meat.” truLOCAL, 8 August 2025, https://trulocal.ca/blog/68/5-reasons-to-eat-bone-in-meat. 

[7] “Why Bone Broth Is Good for You (and How To Make It).” Cleveland Clinic, 8 August 2025, https://health.clevelandclinic.org/bone-broth-benefits.  

[8] “Bones.” Precision Nutrition, 8 August 2025, https://www.precisionnutrition.com/encyclopedia/food/bones. 

[9] Gunnars, Kris. “How Protein Can Help You Lose Weight Naturally.” Healthline, 8 August 2025, https://www.healthline.com/nutrition/how-protein-can-help-you-lose-weight. 

[10] “Get to Know Grains: Why You Need Them, and What to Look For.” American Heart Association, 8 August 2025, https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber. 

[11] Nicastro, Holly, Sharon Ross, and John Milner. “Garlic and onions: Their cancer prevention properties.” Cancer Prevention Research, vol. 8, no. 3, 2015, pp. 181-189.

[12] Campbell, Jennifer. “Arm yourself with antioxidants.” The American Legion, 8 August 2025, https://www.legion.org/information-center/news/magazine/2023/june/arm-yourself-with-antioxidants. 

[13] Hill, Caroline and Erin Kelly. “20 Foods That Are High in Vitamin C.” Healthline, 8 August 2025, https://www.healthline.com/nutrition/vitamin-c-foods. 

[14] Watson, Kathryn. “Cumin Benefits.” Healthline, 8 August 2025, https://www.healthline.com/health/cumin-benefits. 

[15] Kilgore, Paul. “Spice Up Your Meals with Anti-Inflammatory Foods.” Healthline, 8 August 2025, https://www.drpaulkilgore.com/blog/spice-up-your-meals-with-anti-inflammatory-foods. 

[16] Streit, Lizzie and Ruairi Robertson. “9 Healthy Beans and Legumes You Should Try.” Healthline, 8 August 2025, https://www.healthline.com/nutrition/healthiest-beans-legumes. 

[17] Kincaid, Jonah. “Oaxaca Nutrition Facts (Is Oaxaca Cheese Healthy?)” Cheese Scientist, 8 August 2025, https://cheesescientist.com/science/oaxaca-nutrition-facts/. 

[18] “The Pros and Cons of Eating Organ Meat.” Cleveland Clinic, 8 August 2025, https://health.clevelandclinic.org/organ-meat-benefits. 

[19] “Composting At Home.” United States Environmental Protection Agency, 8 August 2025, https://www.epa.gov/recycle/composting-home. 

[20]  Broad Leib, Emily, et al. Leftovers for Livestock: A Legal Guide for Using Excess Food as Animal Feed. 2013. The Harvard Food Law and Policy Clinic and the Food Recovery Project at the University of Arkansas School of Law. https://chlpi.org/wp-content/uploads/2013/12/Leftovers-for-Livestock_A-Legal-Guide_August-2016.pdf.