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Shredded beef tacos

Shredded Beef Tacos

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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 1/2 pounds boneless beef chuck roast cut into 3-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup low-sodium beef broth
  • 1 can diced tomatoes 14.5 ounces
  • 1/2 red onion thinly sliced
  • 1/4 cup lime juice divided
  • 1/4 teaspoon fine salt
  • 12 corn tortillas
  • 2 avocados sliced
  • 1/4 cup cilantro chopped

Method
 

  1. Heat oven to 325°F. Season beef with kosher salt and pepper. Heat oil in a Dutch oven; brown beef in batches. Transfer to a plate.
  2. Cook yellow onion 5 minutes. Add garlic, chili powder, cumin and oregano for 1 minute. Add broth, tomatoes and beef.
  3. Cover; braise 2 1/2–3 hours until beef shreds easily. Shred into juices; simmer uncovered to reduce excess liquid if needed.
  4. Meanwhile, toss red onion with 3 tablespoons lime juice and fine salt; stand 20 minutes. Stir remaining lime juice into beef.
  5. Warm tortillas in a dry skillet. Fill with beef, avocado, drained onion and cilantro.