Shredded Beef Soft Tacos
Servings 8
Equipment
- Large Dutch oven
Ingredients
Shredded Beef:
- 1 tbsp olive oil
- 2 lb chuck roast trimmed of most of the outside fat
- Cumin to taste
- Chili powder to taste
- Paprika to taste
- Oregano to taste
- Coriander to taste
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 2 cups of beef broth plus more if needed
- 1 7-oz can of whole green chiles
- 1 jalapeño seeded, deveined, and chopped
- A handful of fresh cilantro chopped
- 6 cloves of garlic minced
Other Ingredients:
- Small flour tortillas
- Refried beans warmed
- Lettuce finely shredded
- Extra sharp cheddar cheese shredded
- Grape tomatoes halved
- Green onions
- Cilantro
- Roasted tomato salsa
- Guacamole
Instructions
- Preheat the oven to 300 degrees.
- Heat the olive oil in a large Dutch oven over medium-high heat. Trim the outside fat off the chuck roast.
- Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, garlic powder, sea salt, and freshly cracked pepper on both sides of the roast. Side Note: I don't measure the seasonings; I just sprinkle the roast evenly with each spice.
- Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.
- Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic.
- Place the lid on the Dutch oven and place it into the oven for 2-3 hours, making sure to check each hour to make sure you don't need to add more broth.
- The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef, then shred the beef using a fork.
- Place the tortillas on a damp cloth and microwave for 20 seconds to warm up.
- Spread some warm refried beans down the center of the tortilla, then add some shredded beef, lettuce, cheddar cheese, tomatoes, green onions, and cilantro.
- Serve with salsa and guacamole. Enjoy