Shredded Beef Taco
Serves 615 mins prep150 mins cook
This shredded beef taco recipe features 4 lbs of chuck roast simmered with tomatoes, jalapeños, and a blend of spices for a delicious and hearty meal. Perfect for dinner with plenty of leftovers, these tacos can be assembled with fresh toppings like mozzarella, cilantro, avocados, and salsa.
0 servings
What you need
Instructions
1: Lightly coat your beef with olive oil, then rub with a generous amount of salt and pepper. 2: In a large pan or Dutch oven, sear your beef on sides. Remove from pan and set aside. Preheat oven to 325°. 3: In the same pot add in your tomatoes, peppers, and garlic. Cook for a few minutes. Add in all spices and stir together. Add in beef stock and stir together again. Next, add beef back in to the pot. Cover with a lid and place into oven for about 2.5 hours. You’ll know it’s done when you can easily shred it with a fork. 4: Remove pot from oven. Remove meat from pan and let rest. Pour remaining contents of pan into a blender and blend until smooth. 5: Shred your beef and then pour about 1.5 cups of juice. Mix together, then assemble your tacos. 6: Lay down beef, fresh tomatoes, avocado slices, cheese, salsa, sour cream, cilantro, etc… enjoy.View original recipe