SHREDDED BEEF TACO TOPPINGS RECIPES

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NO FUSS SHREDDED BEEF TACOS RECIPE | ALLRECIPES



No Fuss Shredded Beef Tacos Recipe | Allrecipes image

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

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

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

SHREDDED BEEF TACO BAR RECIPE - ROB LEVITT | FOOD & WINE



Shredded Beef Taco Bar Recipe - Rob Levitt | Food & Wine image

For this killer make-ahead party dish, master butcher Rob Levitt of The Butcher & Larder in Chicago braises a large bone-in beef shank—a tough, wintry cut—until it's fork-tender. Levitt finishes the meat on the grill for an extra layer of smoky flavor. Slideshow:  More Taco Recipes 

Provided by Rob Levitt

Categories     Beef

Total Time 8 hours 30 minutes

Yield 4 to 6

Number Of Ingredients 30

5 dried guajillo chiles, stemmed and seeded
5 dried ancho chiles, stemmed and seeded
1/4 cup extra-virgin olive oil
One 4-pound bone-in beef shank, trimmed and tied by the butcher
Kosher salt
Pepper
1 yellow onion, finely chopped
5 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
Two 12-ounce bottles light Mexican beer
One 28-ounce can crushed tomatoes
2 cups chicken stock or low-sodium broth
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter
1 cup red wine vinegar
3/4 cup sugar
1 teaspoon kosher salt
1 medium red onion, halved and thinly sliced
1 cup sour cream
1 teaspoon finely grated lime zest plus 2 tablespoons fresh lime juice
Kosher salt
Pepper
1/2 cup mayonnaise
2 tablespoons hot sauce
Kosher salt
Pepper
1 1/4 pounds red cabbage (1/2 medium head), cored and very thinly sliced (6 cups)
Canola oil, for brushing
Warm flour tortillas, chopped cilantro and lime wedges, for serving

Steps:

  • Make the taco filling
  • Meanwhile, make the pickled red onion
  • Make the lime crema
  • Make the cabbage slaw

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