Plat
Spicy Shredded Beef Tacos
4 hPour 6Nutri-Score C€€
C
4 h
4 hSpicy Shredded Beef Tacos
ce qu’il vous faut
Ingrédients
chuck roast (seasoned generously with salt and pepper on both sides)Viandes1,2 kg
onion (roughly diced)Fruits et légumes1 morceau
waterAutres240 ml
chili peppers (chopped)Fruits et légumes5 morceaux
chipotle peppers in adobo sauce (whole can, sauce included)Épicerie200 g- beef bouillon (cube or spoonful, dissolved in the water)Épicerie1 morceau
cumin (ground)Épices6 g
garlic powderÉpices6 g
onion powderÉpices6 g
paprikaÉpices5 g
saltÉpices8 g
black pepper (ground)Épices4 g- corn tortillasBoulangerie12 morceaux
cheese (shredded)Produits laitiers200 g- vegetable oil (for frying the tortillas)Épicerie30 ml
par portion
Nutrition
639kcal
- Glucides
- 35 g
- Protéines
- 44 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Cocotte
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Season the beef
- Pat the chuck roast dry and season it generously with salt and pepper on both sides.
- Dice the onion roughly.
- Étape 2
Sear the meat
- Heat the Dutch oven until piping hot.
- Sear the chuck roast on both sides until well browned.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Fill the crispy tacos and add your favorite toppings.