By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
320 cal · 200 min
Stewed Beef Neck Tacos
Recipe GLPR5f1cb5fe45cec8
Tender, slow-cooked beef neck infused with aromatic spices and dried guajillo chiles, then shredded and served as a filling for tacos. This rustic dish develops deep, complex flavors through gentle simmering with bay leaves, oregano, cumin, and onion. Perfect for a hearty main course that feeds four people.
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Ingredients
2 pounds beef neck
2 bay leaves
1 tablespoon dried oregano
2 dried guajillo chiles
1 small to medium onion, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
Directions
Place the beef neck in a large pot or Dutch oven and cover with water (approximately 8-10 cups). Bring to a boil over high heat, then skim away any impurities that rise to the surface.
Add the bay leaves, dried oregano, guajillo chiles, roughly chopped onion, kosher salt, and ground cumin to the pot.
Reduce heat to medium-low and cover the pot. Simmer gently for 3 to 3.5 hours, until the beef neck is completely tender and the meat easily pulls away from the bone. The internal temperature should reach at least 190°F for optimal tenderness.
Once cooked, carefully remove the beef neck from the broth and let cool slightly. Use two forks to shred the meat, discarding any bones, cartilage, and excess fat.
Season the shredded beef with freshly ground black pepper and taste, adjusting salt as needed. You may add a small amount of the cooking broth back to the shredded meat to keep it moist.
Serve the shredded beef in warm corn tortillas, with your choice of toppings such as fresh onion, cilantro, lime, or salsa.
Comments
This recipe hits on ingredient availability and cost in Charlotte—beef neck is cheaper than traditional taco meat at any major grocer (Harris Teeter, Kroger, Food Lion, Walmart all stock it), and dried guajillo chiles are standard at every chain including ALDI. The 200-minute time is honest for a braise, though it front-loads to passive cooking after an initial sear, making weeknight prep realistic if you start early. Stewed beef neck reheats beautifully, so leftovers work well for quick lunches the next day. The only real drawback is that beef neck requires confidence and technique—it's not fussy, but it's unfamiliar enough that household fit depends on whether the cook has done this before or is willing to learn.
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