Chef’s notes

Cheese shells are crispy yet sturdy — no tortillas required.

Pulled beef adds moisture, flavor, and richness.

Works with any hard yellow cheese that melts well.

Ideal for batch cooking, feeding a family, or a low-carb meal.

Pulled beef can be prepared ahead of time and reheated for assembly.

Ingredients

• Beef shoulder (chuck/shoulder), large piece (~2–2.5 inches / 5–6.5 cm chunks)
• Fat for searing (beef tallow, ghee, or lard)
• Hard yellow cheese (cheddar, gouda, colby), grated
• Optional toppings: extra grated cheese, sour cream

Directions

1. Cut the beef shoulder into large chunks (~2–2.5 inches / 5–6.5 cm).
2. Salt each piece generously.
3. Preheat oven to 300°F (150°C) – top and bottom heat.
4. Heat a pan over high heat. Add a thin layer of fat if needed.
5. Sear each beef chunk for 2–4 minutes per side, until deep brown crust forms.
6. Transfer seared beef to an oven-safe dish, cover it, and place in the oven.
7. Bake for 4–5 hours, until meat falls apart easily.
8. Remove from oven, let rest a few minutes.
9. Use two forks to pull the beef into shreds.
10. To make cheese shells, preheat oven to 400°F (200°C).
11. On a sheet of parchment paper, spread grated cheese into thin discs, about 4–5 inches (10–12 cm) diameter.
12. Place the tray in the oven and bake 8–12 minutes, until cheese melts and turns golden brown.
13. Remove from oven and let cool 30–60 seconds.
14. While slightly pliable, shape each disc into a taco shell by folding over a rolling pin or pan edge.
15. Let the shell harden into shape.
16. Place a portion of pulled beef into each cheese shell.
17. Optional: sprinkle with extra grated cheese.
18. Optional: top with sour cream.
19. Serve immediately.