Plato principal
Spicy Shredded Beef Tacos
4 hPara 6Nutri-Score C€€
C
4 h
4 hSpicy Shredded Beef Tacos
receta de
Katelyn Kidwell
@katelynkid
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chuck roast (seasoned generously with salt and pepper on both sides)Carne1,2 kg
onion (roughly diced)Frutas y verduras1 pieza
waterOtro240 ml
chili peppers (chopped)Frutas y verduras5 piezas
chipotle peppers in adobo sauce (whole can, sauce included)Despensa200 g- beef bouillon (cube or spoonful, dissolved in the water)Despensa1 pieza
cumin (ground)Especias6 g
garlic powderEspecias6 g
onion powderEspecias6 g
paprikaEspecias5 g
saltEspecias8 g
black pepper (ground)Especias4 g- corn tortillasPanadería12 piezas
cheese (shredded)Lácteos200 g- vegetable oil (for frying the tortillas)Despensa30 ml
por ración
Nutrición
639kcal
- Carbohidratos
- 35 g
- Proteínas
- 44 g
- Grasas
- 36 g
lo que usará
Utensilios
Cocotte
Sartén
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Season the beef
- Pat the chuck roast dry and season it generously with salt and pepper on both sides.
- Dice the onion roughly.
- Paso 2
Sear the meat
- Heat the Dutch oven until piping hot.
- Sear the chuck roast on both sides until well browned.
- Paso 3
Add onion, water and spice mix
- Add the diced onion and the water with the dissolved beef bouillon.
- Stir in the chopped chili peppers with all the adobo sauce from the can.
- Mix the cumin, garlic powder, onion powder and paprika and stir into the pot.
- Paso 4
Braise in the oven
- Cover and bake at 120 °C until the beef is fall-apart tender, checking doneness depending on the size of the roast.
- Shred the meat directly in the flavorful broth.
- Paso 5
Fry the tacos
- Dip a corn tortilla into the broth, add shredded beef and cheese.
- Fry in a hot oiled pan on both sides until crispy.
- Paso 6
Serve
- Fill the crispy tacos and add your favorite toppings.