Shredded Beef Tacos
 
Prep Time
Cook Time
Total Time
 
These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two.
Author:
Recipe Type: Entree
Cuisine: Mexican
Yield: 4 to 6 servings
Ingredients
  • 2 pounds chuck roast, beef brisket, or stew meat
  • 3 cups warm water
  • 1 chile chipotle in adobo, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • Salt and pepper
Directions
  1. Put the beef in a heavy-bottomed pot or Dutch oven.
  2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
  3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
  4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
  5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.
Notes
Gluten Free, Kosher Meat
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2013/shredded-beef-tacos-and-a-taco-blog-hop/