SHREDDED BEEF TACOS TOPPINGS RECIPES

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

Ingredients

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

HOW TO MAKE IRRESISTIBLE SHREDDED BEEF TACOS

How to Make Irresistible Shredded Beef Tacos image

The secret to the best shredded beef is to cook it low and slow. We use our oven for this, but you can just as easily use a slow cooker. Check the notes section in the recipe below for our tips.

Provided by Adam and Joanne Gallagher

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield Makes 10 or more servings

Number Of Ingredients 12

Ingredients

4 to 5 pounds boneless beef chuck, pork shoulder or lamb shoulder
2 tablespoons neutral flavored oil, such as grape seed or canola
Salt and fresh ground black pepper
4 cloves garlic, smashed
1 tablespoon tomato paste
1 tablespoon chili powder, see our homemade chili powder recipe
1 tablespoon ground coriander
1 tablespoon ground cumin
2 bay leaves
2 cinnamon sticks
Tortillas, warmed
Taco toppings such as avocado, onion, cilantro, and lime

Steps:

Heat oven to 275 degrees F and heat a large dutch oven over medium-high heat.
Generously season both sides of the beef with salt and pepper. Add oil to hot pot. Add beef and cook, turning occasionally, until beef is well browned on all sides, about 8 minutes.
Add garlic, tomato paste, and the spices to the pot. Then, add the water so it comes up about three-quarters of the way up the side of the beef. Stir then cover with lid and cook until the meat is very tender, 2 1/2 to 3 hours.
Transfer the meat to a bowl, and let it cool, then shred it with a fork. Strain the cooking liquid and skim off the fat that has collected at the surface. Place the liquid back into the pot and bring to a simmer over medium-high heat. Cook until reduced by about half. Taste the liquid and adjust with more salt or pepper. Pour liquid over the shredded beef. Serve with tortillas and taco toppings.

Nutrition Facts : Calories 529, ProteinContent 39 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 40 g, SaturatedFatContent 15 g, CholesterolContent 151 mg

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