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Spicy Shredded Beef Tacos
4 hServes 6Nutri-Score C€€
C
4 h
4 hSpicy Shredded Beef Tacos
what you need
Ingredients
chuck roast (seasoned generously with salt and pepper on both sides)Meat1.2 kg
onion (roughly diced)Produce1 piece
waterOther240 ml
chili peppers (chopped)Produce5 pieces
chipotle peppers in adobo sauce (whole can, sauce included)Pantry200 g- beef bouillon (cube or spoonful, dissolved in the water)Pantry1 piece
cumin (ground)Spices6 g
garlic powderSpices6 g
onion powderSpices6 g
paprikaSpices5 g
saltSpices8 g
black pepper (ground)Spices4 g- corn tortillasBakery12 pieces
cheese (shredded)Dairy200 g- vegetable oil (for frying the tortillas)Pantry30 ml
per serving
Nutrition
639kcal
- Carbs
- 35 g
- Proteins
- 44 g
- Fat
- 36 g
what you’ll use
Tools
Dutch oven
Frying pan
Tongs
step by step
Method
- Step 1
Season the beef
- Pat the chuck roast dry and season it generously with salt and pepper on both sides.
- Dice the onion roughly.
- Step 2
Sear the meat
- Heat the Dutch oven until piping hot.
- Sear the chuck roast on both sides until well browned.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Fill the crispy tacos and add your favorite toppings.