Description
These easy shredded beef tacos are made with tender, juicy beef that’s PACKED with delicious flavor!
Ingredients
Scale
- 4 pounds beef roast (I usually use chuck), sliced into 4-5 pieces
- 2-4 Tbsp canola oil, coconut oil, or avocado oil
- 1/3 cup cider vinegar
- 2 chipotle chiles, adobo sauce rinsed off
- 4 cloves garlic
- 3 Tablespoons lime juice
- 3 1/2 teaspoons cumin
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 2 teaspoon oregano
- 1/2 teaspoon cloves
- 3/4 cup beef or chicken broth
- To serve: lettuce, cheese, tomato, corn tortillas, etc.*
Instructions
- Brown The Beef. In a large pot, heat oil over medium heat. Brown beef on all sides (do it in batches if necessary–don’t crowd the pot).
- Make The Spice Rub. In a blender or food processor, puree vinegar, chiles, garlic, lime juice, cumin, salt, pepper, oregano, and cloves.
- Combine. Pour spice mixture over beef and stir to coat. Pour broth over all. Cover the pot with a lid (or a double layer of foil)
- Bake at 275 for 5-6 hours. If using a slow cooker, cook on high 5-6 hours or low 7-8 hours.
- Shred beef. Skim fat off top of broth and drippings and discard. Pour remaining liquid over beef and toss to coat.
- Serve with corn tortillas, lettuce, cheese, and tomatoes.
Notes
*For gluten free version: be sure your corn tortillas are gluten free. For dairy free, skip the cheese.
- Prep Time: 35 minutes
- Cook Time: 6 Hours
- Category: Dinner
- Method: oven
- Cuisine: American