BEST SHREDDED BEEF TACOS RECIPES

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SHREDDED BEEF FOR TACOS OR BURRITOS RECIPE - FOOD.COM



Shredded Beef for Tacos or Burritos Recipe - Food.com image

We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs beef roast, trimmed of excess fat (I have used brisket, chuck, sirloin, bottom round)
1 large onion, diced
1 cup beef broth
4 ounces tomato sauce
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon cilantro
1 jalapeno pepper, seeded and chopped (leave some seeds if you want it spicier)

Steps:

  • Place onion in slow cooker and top with beef roast.
  • In a small bowl, whisk together remaining ingredients and pour over beef roast.
  • Cook on low for about 8 hours.
  • Remove roast from slow cooker, reserving juice.
  • Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
  • Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

Nutrition Facts : Calories 229.6, FatContent 7.3, SaturatedFatContent 2.9, CholesterolContent 112.3, SodiumContent 764.6, CarbohydrateContent 4.1, FiberContent 1, SugarContent 1.7, ProteinContent 37.8

SHREDDED BEEF TACOS WITH LIME RECIPE | ALLRECIPES



Shredded Beef Tacos with Lime Recipe | Allrecipes image

We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.

Provided by CINDYLU35

Categories     World Cuisine    Latin American    Mexican

Total Time 7 hours 0 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 4 servings

Number Of Ingredients 9

¼ cup vegetable oil
2 tablespoons vinegar
2 tablespoons lime juice
1?½ teaspoons ground cumin
1?½ teaspoons chili powder
3 cloves garlic, minced
1?½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices
1 cup beef stock
salt to taste

Steps:

  • Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
  • Bring beef to room temperature, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
  • Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

Nutrition Facts : Calories 398.9 calories, CarbohydrateContent 3.1 g, CholesterolContent 77.2 mg, FatContent 33.3 g, FiberContent 0.6 g, ProteinContent 21.2 g, SaturatedFatContent 9.9 g, SodiumContent 81.3 mg, SugarContent 1 g

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