WHAT KIND OF BEEF FOR TACOS RECIPES

Name: Shredded Beef for Tacos or Burritos
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 serving(s)
Ingredients: 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)

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

Ingredients

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

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

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