Place chuck roast on top of onions. Once the most of the liquid evaporated I used an immersion blender to puree the tomatoes and onions. Now sold in Harris Farms. The following two tabs change content below. All you have to do is follow the steps below: Heat the olive oil in a large pot over medium heat. In Spanish, shredded beef tacos are called tacos de carne deshebrada. Amount is based on available nutrient data. However I did take all the vegetables (tomatoes and onions) and pureed them after the meat was completely cooked. Reduce the heat to a simmer and cook for 2 ½ hours or until the beef is tender. With the help of two forks, shred the beef and cook for 30 minutes more. Sprinkle 4 teaspoons over the beef and pat so it sticks. Most people won't think twice about serving basic cornbread when is on the table. (Tacos in this case ), Fresh coriander/cilantro leaves, whole or finely chopped, Mild - reduce to 2 tsp to 1 tbsp, add 1 tsp extra coriander, plus add 1 tsp cumin, Medium - use 1.5 tbsp per recipe (I do this for groups of friends, good mid point), Spicy, but not blow your head off spicy - increase to 2 tbsp (I like this). The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Cook for an additional 30 minutes. Honestly do yourself and your loved ones a favour and make this recipe!! Hands down, the best cut for shredding is chuck. Absolutely amazing. Add the beef (in batches if necessary) and brown well on all sides. I’ve made this recipe loads and love it!! Transfer beef into large dish and serve. Transfer the liquid to a saucepan to reduce the sauce on the stove, as required by the recipe. Your shredded beef tacos are ready to serve! Latina mom of 4 married to wonderful Greek gentleman. I’ll just be sure to cook it for my meat-eating friends in the future! Taco Tuesday, Thursday, Saturday….every day? Chuck has a higher fat content and must be cooked slowly, but the result is a tender, flavorful piece of meat that shreds beautifully. Tacos were an absolute hit! For less heat, omit jalapenos. Cook for 2 1/2 hours or until the beef is tender. I just love how it acts like a mop for sauces, so every mouthful is so juicy. Pour the orange juice, lime juice, crushed tomatoes, and stock into the pot and stir to combine. I served it with shreded oxaca cheese and diced onions and cilantro. Add the garlic and cook for 1 more minute. Required fields are marked *. It turned out delicious!! Please read my Disclosure and Privacy policies here, October 17, by Joyce @ My Stay At Home Adventures Leave a Comment. Your email address will not be published. Set aside. For Slow Cooker and Pressure Cooker - after deglazing the pot in step 5 with the orange juice and lime juice, pour the liquid and onions into the slow/pressure cooker (IP) and add all remaining ingredients + beef. Shredded beef tacos are not your questionable tacos from a drive-thru. My little is already asking to have the leftovers for lunch! These are tender, flavorful, amazing tacos that your family will ask for time and again. Thank you Nagi!! I want to show the flavour off to my veggie friends, however I’m unsure of a substitute. Fantastic for tacos, burritos, enchiladas and quesadillas, piled high on Mexican Red Rice or stuffed in rolls to make sliders! Welcome to my blog, My Stay At Home Adventures. But no need for both. Clearly tacos are one way to devour this whole pot of shredded beef. Brown the beef on all sides. Amazing recipe!! Well worth the time to create such a great meal! Add the spices and fry them for 30 seconds. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Do you think I could substitute the beef for jackfruit in this? This slow-cooker dish is perfect for buffets, tailgating or casual family dinners. Return meat to sauce. I have a “thing” about shredded meats. I’ve made a dozen of your recipes and counting, and I’m always in awe of just how delicious they are. And Mexican Shredded Beef makes the cut – tenfold!! Heat the olive oil in a large pot over medium heat. All you have to do is use the share button to Pin it for later, Mix it or add it to your Yummly account. Even with being from Phoenix, and trying dozens of Barbacoa tacos, nothing compares to the flavor explosion in this!! Instead of broth I used dried onion soup mix and added a cup of water since it was all I had. Here’s just a few ideas: Here’s what I use to make a simple Shredded Beef Tacos spread- something that’s super quick to assemble: You won’t need a separate sauce because this shredded beef is so juicy and saucy. Taste-wise it is alright. Remove onto a plate. I added a little cumin and braised in the oven. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. No change to recipe! I used my ninja foodie, seared in the pan, added fluids the pressure cooked on high for 20 minutes. These nutritional calculations might not be accurate. See notes for suggestions. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You’re teaching me how to cook, one recipe at a time!! Layer half the onion rings into the bottom of a slow cooker. I let the meat simmer in the pureed broth for another hour or two and the meat was divine! Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green … These are tender, flavorful, amazing tacos that your family will ask for time and again. Serve with warm tortillas and your favorite toppings. This shredded beef tasted exactly like my local Mexican restaurant’s shredded beef tacos, and might even be better!! All I can say is yum! The spice mix and the sauce are amazing, and my beef turned out great. There was plenty of liquid. (Note 2 other cook methods). Only thing I changed was I used canned chipotles in adobo sauce. Bring down the heat until it's barely simmering. Disliked the excess liquid. Use two forks to shred the beef and stir into the liquid. Nachos, tacos, wraps, enchiladas. To print the recipe, click the print button below. Can be annoyingly difficult to find in Australia. I followed the recipe but took the advice of others. I didn't have beef broth so I just added chicken broth. Add the garlic and onion and cook for 3 minutes until soft. Thanks, Hi Nagi! Your email address will not be published. You just need to cook clever and get creative! – Nagi x. Hungry for more? Add the roast back to the pan and pop on the lid. Add the spices and cook the mixture 30 seconds. I did add a little extra chili powder and only used one jalapeno pepper. I used a piece of meat that was in the corner of my freezer for the longest time, and I used a pressure cooker for 40 minutes. Great for tacos or burritos, or just by itself. HOWEVER, the thawed meat will have a much softer texture. Living in southeast PA and trying to juggle family and a household while trying to earn an income from home. Please read my Disclosure and Privacy policies. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Then I returned everything back to the slow cooker and kept it on warm till it was time to eat. Now that you know everything you need to know about how to make shredded beef tacos it is time to print the recipe. Most people love tacos. This recipe was wonderful. used a sirlion tip roast i had just used diced tomatoes not with chilies (was worried about heat) and the diced chilies and jalapenos. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Fork-tender shredded beef makes good tacos even better. My family loved it. This post may contain affiliate links which might earn us money. 148 calories; protein 10.9g 22% DV; carbohydrates 3.3g 1% DV; fat 9.7g 15% DV; cholesterol 38.7mg 13% DV; sodium 376.7mg 15% DV. Made this exactly as the recipe says and it was quite flavorful but the volume of liquid was too much so it was kind of soupy and had to be strained to get to the tasty morsels.