Shredded Beef Tacos

Shredded Beef Tacos with Verde Salsa

4lbs of chuck roast
1 yellow onion, halved and sliced
1 14 ounce can of fire roasted diced tomatoes
1 14 ounce can of diced tomatoes
1 4 ounce can of green chiles
1 cup of red wine
2 chipotle peppers
1/4 teaspoon of cayenne
3 cloves of garlic, minced
1 tablespoon of garlic powder
1 tablespoon of paprika
1 1/2 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of chili powder
1 teaspoon of salt
1 teaspoon of basil
1 teaspoon of cinnamon
2 tablespoons of grape seed oil
1 cup of shredded pepper jack cheese
Tortillas (I used white corn tortillas)


Cut chuck roast into six pieces. Combine garlic powder, paprika, cumin, oregano, chili powder, salt, basil, and cinnamon and mix well. Rub seasoning on all side of chuck roast. In a blender or food processor, blend 1 cup of red wine, the cayenne pepper, and 2 chipotle peppers for 30 seconds to 1 minute. Preheat oven to 350 F. Heat large dutch oven or pot over high heat, add oil and sear chuck 3 to 4 minutes per side. Remove chuck pieces from heat and tent with foil. Add onion slices and cook for 3 minutes. Add minced garlic and green chile and cook for one minute. Add red wine and chipotle sauce and cook for 3 minutes to deglaze pan. Add diced tomatoes and chuck roast pieces back to pot and mix well. Cover and cook in oven (or low cooker) for 3 hours until meat is fall apart tender. Remove meat from pot and shred with forks. Skim fat from the top of the sauce. Return shredded beef to pot with sauce. Heat tortillas (either grill one at a time about 1 minute per side or wrap in foil and heat for 15 minutes in 350 F oven). Arrange tacos with meat, cheese, Verde Sauce, Greek yogurt, lime and cilantro and enjoy.

TIP: You can finish the meat in a crock pot instead of the oven. At the point where you would place the dutch oven or pot in the oven, transfer the ingredients to a crock pot and cook on low for 6 to 8 hours.
Verde Salsa

2 pounds of tomatillos (about 6), husked and washed
2 Anaheim peppers, seeded and halved
2 jalapenos, seeded and halved
1/2 yellow onion, quartered
4 coves of garlic, peel on
1 lime
1/2 cup of green onion, diced
1 cup chopped cilantro
2 tablespoons of cumin
1 teaspoon of salt
1 tablespoon of coconut oil

Yogurt Sauce

1/2 cup of Greek yogurt
1 avocado, diced
1 lime
5 tablespoons of Corona*
1/4 cup of chopped cilantro

Tequila Lime Shredded Beef Tacos

  • 1 – 3 or 4 pound chuck roast (shoulder cut)
  • 3 TBSP oil
  • Salt, pepper, garlic powder, onion powder, chili powder, cumin – lightly sprinkled over roast
  • 1 – 4oz can mild diced green chiles
  • 1 – 14.5oz Aldi’s Happy Harvest Fire Roasted Diced Tomatoes – Salsa Style (or substitute one can regular fire roasted diced tomatoes plus ½ cup of your favorite salsa)
  • 3 TBSP good silver tequila
  • 2 tsp chile powder
  • juice of 1 lime
  • toppings of your choice
  1. Preheat oil in a large skillet over high heat until nearly smoking. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned. Reduce heat to low, and place roast into crock pot on high heat.
  2. Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes. Add tequila and cook another 2 minutes. Pour over the roast in the crock pot and place lid back on crock pot. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
  3. When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way. Pour all but ½ cup of the pan juices out of crock pot and place in fridge to chill. Replace shredded beef into the crock pot, stir, and turn setting to warm.
  4. When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
  5. Immediately before serving, stir in the juice of 1 lime into the beef.

Shredded Beef Tacos
These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two.

  • 2 pounds chuck roast, beef brisket, or stew meat
  • 3 cups warm water
  • 1 chile chipotle in adobo, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • Salt and pepper
  1. Put the beef in a heavy-bottomed pot or Dutch oven.
  2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
  3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
  4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
  5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.

Slow-Cooker Shredded Beef Tacos

  • 2 Tbsp. extra virgin olive oil
  • 2 pounds beef (I used a boneless chuck roast)
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings:
  • guacamole or avocado
  • fresh salsa
  • Mexican rice
  • grated cheese
  • fresh lettuce
  • tomato
  • onion
  • cilantro
  • squeeze of lime juice

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.
Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

1 comment:

  1. Great post, I really like the picture. The Van reminds me of my college roadtrip.

    Ethics of bhagavad gita


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