Wagyu Shredded Street Tacos

May 4, 2026

Wagyu Shredded Street Tacos

Serves: 8+. Cook time ~10-11 hours.

Ingredients

  • ~3-4 lb Long Hill Wagyu Roast (Bottom Round or Top Round work great)
  • One yellow onion chopped into quarters
  • Two bay leaves 
  • Four garlic cloves, chopped
  • Salt
  • 1 teaspoon of cumin 
  • 1 teaspoon of cayenne pepper 
  • 1 teaspoon of onion powder 
  • 1 teaspoon of smoked paprika 
  • 1 quart of beef broth 

Fixin's 

  • Flour or corn tortillas
  • Cotija Cheese (Oaxaca substitute) 
  • Lime
  • Cilantro
  • Avocado
  • Chopped white onion

Roasting Instructions

  • Unpackage roast the night before and pat dry with paper towel to remove excess moisture
  • Generously crack salt over each surface of the roast including the fat side. 
  • Press salt into the roast. Cover with foil and place in the refrigerator overnight. This step helps remove excess moisture from the roast, which will improve texture and taste during cooking
  • Remove roast the next morning 1 hour before cook start to bring up to room temperature
  • Preheat oven to 225° bake setting
  • Preheat cast-iron skillet or Dutch oven to 500° or on high for 4 to 5 minutes
  • Starting with the fat side sear each side of the roast for one to two minutes to achieve a browning effect
  • When finished, remove from heat and place roast fat side up into an oven safe coverable pan or Dutch oven 
  • Pour in quart of beef stock, seasoning, bay leaves garlic cloves and full onion
  • Scrape up cooked and burn bits from the bottom of the Dutch oven if seared in it
  • Place in the oven for 6 hours
  • Remove and take out 25% of the liquid stock with a ladle and discard
  • Base the roast with some of the remaining stock and placed back in the oven for 3 more hours
  • Remove from the oven and take out another 25% of the stock
  • Use two forks to separate the roast from itself. You want the meat to be separated for the final 1 hour of cooking which will start to brown up and crisp the ends that stick out of the stock
  • Remove from oven and ends should be visibly darker 
  • Salt to taste across the top of the meat as you will pull straight from Dutch oven into warm tortillas

*This recipe can also be made in a slow cooker. Simply cook on high for 6 hours, then after removing the first 1/4 of liquid, turn to low and cook 4 hours. Then separate and cook for another 1-2 hours.

Taco Making Time

  • Heat tortillas over a burner until browned with a little crisp
  • Top with pulled roast
  • Add a slice or two of avocado
  • Sprinkle a pinch of cotija cheese, scallions, cilantro and onions with a small squeeze of lime. Enjoy!
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