"This is the easiest meal you'll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I've had so many people ask for my recipe, and this is the first time I've let it out of my kitchen. Serve with corn tortillas, lettuce, cheese, and any other toppings you prefer." — DPULLIAM
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1 (4 pound)
frozen rump roast
2 (7.75 ounce) cans
Mexican style hot tomato sauce
salt and ground black pepper to taste
green onions, chopped
chopped fresh cilantro
Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too fatty). This is just excellent, a favorite of our family - which includes 2 toddlers. I do modify it: skip the wine, use a 16 oz jar of mild salsa (Paul Newman is best!), skip the garlic & S&P since these are in the salsa. Then I increase the cilantro to use the entire bunch. The first couple of times I did this with rump & chuck roasts and they just fell apart with a fork easily shredding it. Sometimes I add a can of black beans, rinsed, to increase the protein (I'm crazy that way). Leftovers are great in other "All Recipes" like Beef Enchiladas II with Sara's Red Enchilada Sauce or in Six Can Chicken Tortilla Soup (can substitute your leftovers for the can of chicken and some of the broth if you have lots). Just a great recipe. Highly recommend!
Meh. I am indifferent about this. I have tried several shredded beef recipes on this site (Mijo's shredded beef / Charley's Mexican-style meat), and ea. did not come close to meeting my expectations. I had high hopes for this, but it also let me down.... Having said that, I DO believe this version to be the best of the 3, although TERRIBLY bland. I pretty much followed the submitter's direct. to a T, except for 1/2ing everything since it was just for my fiance & I. My only other "slight" ch. was to use a 2 lb. chuck roast instead of a rump one. I would HIGHLY recommend NOT doing this. Chuck roasts are MUCH fattier than rump roasts (I had a LOT of fat to trim = gross). I used an 8 oz. can of LaPreferedia brand (HOT) Mexican tomato sauce & a little more than a 1/2 cup's worth of white wine (I buy 4 packs of sm. red/white wine bottles to keep on hand; not wanting to wase part of a bottle, I used all of it which equated to somewhere b/t 1/2 - 3/4 c.). I must say, using a frozen roast is GENIUS!!! I ALWAYS forget to defrost my meat, and when I DO remember, plans change and my meat spoils. :( Anywhoo, served w/ corn tortillas, co-jack cheese, more green oinon / cilantro, guacamole, chips & a side of Uncle Ben's micro. Mexican rice, this was an OK, no fuss meal, perfect for a busy weeknight. I guess there's nothing like Chipotle's barbacoa (sigh...), so when the craving strikes, I'm just going there (I give up!). Tx. anyways! :-)
Ok, I just finished serving these tacos to my family and wow...I mean WOW! What's better than throwing a hunk of frozen meat into the crockpot with a few other ingredients and leaving for the day, you ask? I'll tell you, it's coming home and having the meal not be mediocre, but actually INCREDIBLE! I followed the recipe exactly, and the meat was tender and the flavors mingled so well together. For those of you who had trouble finding the mexican hot tomato sauce, I found it at Wal-mart in the canned tomato section. Really, you must try this recipe, all 4 kids (even a picky 5 yr old) gobbled up their plates and had seconds. I warmed up some corn tortillas to wrap the meat, lettuce, cheese and sour cream in, then served these along side the Spanish Rice II recipe (also from this site), and delish! I'd give it more stars if I could. Thank you, Diana, for an easy and AMAZING meal!
Turned out wonderfully. I used a bottle of Corona instead of white wine. I also recommend adding just enough water to cover the roast completely. Great recipe.
I cooked up about 4-1/2 lbs of rump roast(weight after fat was trimmed off). It fed 9 adults and 4 children, not 16 as the recipe suggests. Unable to find Mexican tomato sauce, I used plain tomato sauce and added 1/2 tsp. ground cumin and 1-1/2 tsps. crushed oregano (not ground). The recipe made a juicy, delicious filling for our soft tacos. Our condiments included lime wedges, salsa, cheese, sour cream, guacamole, and olives. The only thing that disappointed me was how difficult it was to shred the cooked rump roast. Next time I'll go back to using a less expensive boneless chuck, which shreds like a dream. Otherwise, this was a big winner in our family's book.
I used cumin, beer and rotel (diced tomatoes/chilies) along with the mexican sauce. The beef shredded nicely and I froze individual portions (which we're now using for burritos and quesadillas). For the ease of making it, it gets 5 stars, however, it could've used something to give it a little more oomph, which is why it got 4 stars.
The best tacos I've ever had! I threw the meat in frozen, used El Pato Hot Tomato Sauce and poured enough water to cover the meat. I also added some garlic, salt & pepper. These shredded beef tacos can give Chipotle's tacos a run for their money.
I was a little skeptical about the frozen roast, but everything was delicious. I used a light white wine (Chardonay) and made sure to skim some fat off before shredding. If you don't want to spend a long time with a spoon, try lightly laying a paper towel on top of the liquid to pick up the fat on top. Excellent flavor and great recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Shredded Beef for Tacos
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 72
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