12) Three Shredded Beef Tacos Recipe
Make 12) Three Shredded Beef Tacos Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Beef
Taco Assembly
Method
Shredded Beef
Prepare beef
Trim excess fat from the chuck roast and pat it dry with paper towels. Season all over with 1 teaspoon salt and 1/4 teaspoon black pepper.
Sear
Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large skillet over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned. Transfer roast to a plate.
Aromatics
Reduce heat to medium. Add the peeled whole onion (quartered) and whole garlic cloves to the pot and cook 2–3 minutes, stirring, to soften and pick up brown bits.
Deglaze and combine
Add 1/4 cup of the beef broth to deglaze the pot, scraping up browned bits with a wooden spoon. Return the roast to the pot. Add remaining 1 3/4 cups beef broth, minced chipotle in adobo, fire-roasted tomatoes, 2 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper.
Braise
Bring the liquid to a low simmer. Cover and transfer to a 300°F (150°C) oven, or reduce heat to low on the stovetop. Cook until the beef is fork-tender, 2 1/2 to 3 hours (check at 2 hours). Alternatively, cook in a slow cooker on low for 6–8 hours.
Shred and reduce sauce
Remove the roast to a cutting board and let rest 10 minutes. Shred the beef with two forks into bite-sized strands. Meanwhile, strain the braising liquid into a saucepan, pressing solids to extract flavor. Simmer the liquid over medium-high heat until reduced by about one-third and slightly thickened, 8–12 minutes. Return shredded beef to the reduced sauce and toss to coat. Adjust seasoning to taste with additional salt and pepper (if needed).
Taco Assembly
Warm tortillas by stacking them and wrapping in a clean kitchen towel, then microwaving for 30–45 seconds, or warm individually on a hot skillet for 20–30 seconds per side until pliable.
Portion shredded beef: divide the beef evenly among 12 tortillas (about 2–3 tablespoons beef per taco), placing the meat in the center of each tortilla.
Top each taco with a small handful (~1 tablespoon) of shredded cheese so it melts slightly from the warm meat, then a sprinkle of shredded cabbage (~1–2 tablespoons), a teaspoon of pickled red onions, and a few leaves of chopped cilantro.
Finish with a drizzle (~1 teaspoon) of sour cream or crema and a dash of hot sauce. Serve with lime wedges to squeeze over the tacos.
To serve three tacos per person: arrange 3 tacos on each plate (three shredded beef tacos per serving).