I do shredded Chicken/beef/pork for Mexican all the time. For beef take a chuck roast coat liberally with salt and pepper and brown in a large skillet ad about two cups of beef broth/bouillon and let go for the day. When you get back from work use your favorite spice blend for tacos and shred meat with a couple forks. serve with warm corn tortillas I like to add chillies in adobo sauce with the broth at the beginning but they are still good without it. I like to add tender cactus and green chillies at the end for pork, and Mole or Mole Verde at the end for chicken.
Bearing the burden of responsibility..... It's probably my fault.
Treat your silver as if it were earthenware and your earthenware as if it were silver - Seneca, Letters of a Stoic