Cuban-Style Shredded Beef Tacos with Mojo Salsa are sure to be a hit on any taco night! Tender, juicy tacos are made with slow cooked Cuban style shredded beef, or "ropa vieja", and the most mouthwatering Cuban mojo inspired salsa.
Cuban-Style Shredded Beef Tacos with Mojo Salsa Recipe
I flat out LOVE tacos in so many ways and in oh so many forms. I turn foods into tacos that you might never consider for a taco. I mean, see our Taco Recipes page. It's growing! This recipe, though...might just be a favorite. It's just crazy good, and it uses the leftover Cuban style shredded beef from one of our most popular recipes - Ropa Vieja Recipe (Cuban Style Shredded Beef).
So, for this particular recipe, go make yourself some Ropa Vieja. You can use my recipe from the link above, or make your own version. The one I use ROCKS! What really sends these tacos over the top, though, might just be the salsa inspired by Cuban Mojo Sauce. It's a salsa in its own right, but is more blended and used as a marinade or finishing sauce. It compliments these shredded beef tacos perfectly.
Ingredients in Cuban-Style Shredded Beef Tacos with Mojo Salsa
This Cuban shredded beef taco recipe might just be one of our very best. Here's what you'll need to make it!
For the tacos:
- Ropa Vieja Cuban-style shredded beef
- Mojo salsa (see below)
- Warmed flour tortillas
- Favorite hot sauce for serving
For the salsa:
- Tomato
- Jalapeño pepper
- White onion
- Garlic
- Lime juice
- Orange juice
- Fresh cilantro
- Fresh basil
- Salt and pepper to taste
How to Make Cuban-Style Shredded Beef Tacos with Mojo Salsa
First, make the shredded beef. Slowly braise the flank steak with vegetables and other seasonings in water, all low and slow, for about 2 hours, or until you are able to easily shred the beef with a couple of forks. Look for that ropey meat quality. Set it aside and strain the beef broth.
Make the beef SO flavorful. Next, you'll cook down some fresh vegetables, season them up and add in the stock along with tomato paste and other seasonings. Finish the beef off in this sauce for about 30 minutes to let the flavors mingle.
Keep it warm. Keep your slow cooked shredded beef warm in a pot on the stove. That way, when your tacos are ready to be assembled, you'll be ready to go!
Make the salsa. Prepare the mojo salsa by combining all of the ingredients in a bowl. Mix well, then place in the fridge for at least 1 hour to really allow the flavors to mingle.
Assemble the mojo tacos. Serve about 2 ounces of shredded beef per warmed tortilla, then top with salsa and a dash of hot sauce. Enjoy!
Recipe Tips and Notes
- The beef should look ropey. Ropa Vieja literally translates to "old clothes" in Spanish, referring to how the shredded beef looks in the pot. Because of the slow cooking and the texture of the meat, the beef is ropey in texture and very tender.
- Try to find a sour orange. Freshly squeezed orange juice is perfectly fine, since that's what's most readily available just about everywhere you go. But if you can get your hands on a sour orange, use that juice in this salsa recipe and thank me later!
- Don't forget the hot sauce! If you're interested in making your own Cuban style hot sauce, try this recipe for Ti-Malice (Hatian Creole Hot Sauce) - it has a super interesting origin story tied to Cuban folklore, and it tastes great.
Storage and Reheating
Be sure to store the beef separately from the tortillas and salsa! Once cooled to room temp, ropa vieja will last up to 5 days in the refrigerator in a sealed container. Simply warm it up in a pot with a bit of liquid to enjoy it again. Store the salsa in a separate container, also in the fridge, for about 2-3 days.
If you enjoy Cuban Food, try these other Cuban Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cuban-Style Shredded Beef Tacos with Mojo Salsa – Recipe
Ingredients
- Ropa Vieja See my Cuban-Style Shredded Beef Recipe
- Mojo Salsa - See below
- Warmed flour tortillas
- Favorite hot sauce for serving
FOR THE MOJO SALSA
- 1 medium tomato diced
- 1 jalapeno pepper diced (or use a milder pepper as desired)
- 1 small white onion diced
- 2 cloves garlic diced
- Juice from 1 lime
- Juice from ½ orange
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon fresh chopped basil
- Salt and pepper to taste
Instructions
- Keep your slow cooked shredded beef warm in a pot on the stove, ready for making your tacos.
- Prepare the salsa by combining all of the salsa ingredients in a large bowl. Mix well. Set in the fridge for at least 1 hour to allow the flavors to mingle.
- Serve 2 ounces of shredded beef per warmed tortilla, then top with salsa and a bit of hot sauce. Enjoy!
Notes
Nutrition Information
Rita says
This looks wonderful! Could you use chuck for the beef instead of flank steak? Flank steak is very expensive where I live.
REPLY: Flank is more traditional, but chuck would shred up nicely for you. I believe your flavors would be just great! Let me know how it turns out. -- Mike from Chili Pepper Madness.