Description

Enjoy the mouthwatering flavors of Shredded Beef Tacos. With tender meat and vibrant toppings, these tacos are a great choice for a quick dinner or a tasty gathering. Simple to prepare, this recipe features juicy chuck roast and aromatic spices, combining to create a satisfying meal everyone will love.

Ingredients

Scale

3 1/2 lb chuck roast (cut into 3-inch chunks)
1/3 cup olive oil
3 tsp kosher salt or to taste
1/2 tsp black pepper
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 yellow onion
2 garlic cloves pressed
1/4 cup fresh lime juice
1 cup beef broth
corn tortillas
Red onion
cilantro
sour cream
Guacamole
cotija

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Instructions

Preheat your oven to 325°F.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef chunks until browned on all sides, then remove and set aside.
Lower the heat to medium, add diced onion and pressed garlic in the same pot, cooking until softened and lightly golden, about 4–5 minutes.
Add salt, black pepper, cumin, chili powder, garlic powder, and paprika. Stir for about 1 minute, then return the seared beef to the pot.
Pour lime juice and beef broth into the pot, scraping up any brown bits from the bottom.
Cover the Dutch oven and transfer it to the oven. Cook for 2½ hours, or until the beef is fork-tender and shreddable.
Once done, remove the pot from the oven and shred the beef using two forks, mixing it back into the juices.
Warm corn tortillas and fill them with shredded beef. Top with red onion, cilantro, sour cream, guacamole, and cotija cheese.

Notes

For extra flavor, marinate the beef overnight before cooking.
Use your favorite toppings like jalapeños or avocado for additional zest.
Leftover beef can be stored in the refrigerator for up to three days.

Nutrition

Serving Size: 1 taco
Calories: 300
Sugar: 2g
Sodium: 750mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg