NO FUSS SHREDDED BEEF TACOS RECIPE | ALLRECIPES
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Latin American Mexican
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours 0 minutes
Yield 16 servings
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, CarbohydrateContent 3.3 g, CholesterolContent 38.7 mg, FatContent 9.7 g, FiberContent 0.8 g, ProteinContent 10.9 g, SaturatedFatContent 3.9 g, SodiumContent 376.7 mg, SugarContent 1.9 g
BARBACOA PULLED-BEEF TACOS RECIPE | BBC GOOD FOOD
Treat family and friends to these tasty pulled-beef tacos marinated in a punchy sauce with chipotle, lime juice and garlic. It's a great sharing dish
Provided by Tom Kerridge
Categories Dinner, Supper
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
- Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
- If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.
Nutrition Facts : Calories 266 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.3 milligram of sodium
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