Shredded Beef Tacos - Taco Recipe

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.

Take a 3.5 pound beef chuck roast that is mostly frozen.

Place the roast in a pan for braising.

Add red onions, jalapeños, and white onions to the pan.

Sprinkle random seasonings over the meat, including cayenne pepper, paprika, salt, and garlic.

Pour in Red Stripe beer until it covers the meat about 3/4 of the way.

Cover the pan with foil and place it in the oven at 405 degrees Fahrenheit.

While the roast is cooking, prepare a Mexican red sauce using dried red peppers and roasted garlic.

Add water to the peppers to cover them and cook on the stove with the lid for 15 to 25 minutes.

After cooking, add salt, cumin, and Mexican oregano to the pepper mixture and blend it.

Strain the blended mixture to remove skins and rough bits, leaving a smooth sauce.

After about 4 hours, check the roast for fork tenderness; it should be ready.

Remove the roast from the oven and shred it, discarding the jalapeños and onions.

Prepare the corn tortillas by spraying them with canola oil spray and placing them in the oven at 350 degrees for 15 to 20 minutes until crispy.

If the oil spray doesn't work, fry the tortillas in a skillet with canola oil instead.

Assemble the tacos by filling the crispy tortillas with shredded beef and guacamole, and top with the prepared red sauce.

Cooking Techniques

Equipment Needed

Spice Level: