Shredded Beef Kaldereta Soft Tacos

Swap out the usual Mexican beef barbacao for our own kaldereta.

Planning a taco night? Try this taco recipe: Make it up to 1 week ahead, freeze, and thaw before serving.

Shredded Beef Kaldereta Soft Tacos

Idge Mendiola
Swap out the usual Mexican beef barbacao for our own kaldereta.
Prep Time 4 hours 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 7 hours 30 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 15


Shredded Beef Kaldereta Soft Tacos

  • 500 Grams Beef (use brisket), sliced into 1½-inch cubes
  • 1/4 Cup Soy Sauce
  • Calamansi Juice
  • 3 red chili pepper (siling labuyo) chopped
  • 2 teaspoons Pepper
  • 3 tablespoons cooking oil
  • 2 cloves Garlic minced
  • 1/4 large red onion minced
  • 2 red chili pepper (siling labuyo) chopped
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1/2 can (400 grams) canned diced tomatoes
  • 1/2 beef bouillon cube dissolved in 1 cup water
  • 1 can (85 grams) liver spread
  • 1/2 tablespoon sugar
  • Salt to season
  • 15 4-inch wheat flour tortillas warmed
  • 1/3 Cup green mango to serve
  • queso de bola to serve
  • 15 pitted green olives to serve
  • kinchay (parsley)


  • Combine beef, soy sauce, calamansi juice, chilies, and pepper in a bowl. Marinate in the refrigerator for at least 4 hours or overnight.
  • Drain meat and set aside marinade. Heat 2 tablespoons oil in a casserole over high heat. Sear beef in batches until browned. Set aside.
  • In the same casserole, add remaining oil. Sauté garlic, onion, chilies, and bay leaf until fragrant. Add tomato paste and cook for 1 minute.
  • Add beef and stir for 1 minute. Add tomatoes, bouillon mixture, and reserved marinade. Lower heat and simmer for 2½ to 3 hours or until beef is very tender and sauce has thickened.
  • Add liver spread, sugar, salt, and pepper; stir to combine. Remove from heat. Transfer beef to a plate; reserve sauce. Shred beef using two forks. Return to sauce and mix.
  • To serve, place about ¼ cup kalderata on the center of a tortilla. Top with 1 teaspoon mango, queso de bola, and 1 olive. Garnish with kinchay leaves. Repeat with remaining ingredients.
Keyword taco recipe
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices