The BEST Taco You'll Ever Eat

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt offers a healthier alternative with similar texture.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

Preheat oven to 425°F.

On a baking sheet, combine short rib, chuck roast, carrots, onion, garlic, salt, pepper, and a little oil; toss together.

Bake for 20-25 minutes, turning the meat halfway and removing the garlic.

In a pot, combine beef stock, cumin powder, oregano, and softened chilis; cook until chilis are softened.

Blend roasted vegetables and rehydrated chilis with some stock until smooth to make a sauce.

In an Instant Pot, place the roasted meat and pour some of the sauce over it; cook for 40 minutes.

Shred the meat with a fork and mix with the cooked juices from the Instant Pot.

In a pan, heat oil and cook onions and peppers; add water to help caramelize them, cover, and cook for about 15-20 minutes until sweet.

Brush foil with oil and rub garlic on tortillas; season with salt and pepper.

Place tortillas on the foil, add cheese, caramelized onions and peppers, and shredded beef; bake for 15 minutes until crispy.

Top with guacamole, fresh cilantro, and a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary