Description
Delicious, tender, fall-apart meat stuffed in corn tortillas and topped with avocado, cilantro, and onion - these Easy Shredded Beef Tacos are so simple and tasty!
Ingredients
- 2 pounds chuck roast
- 2 tbsp olive oil
- 1 tbsp oregano
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- a generous pinch salt and pepper
- 4 cloves garlic (minced)
- 1 medium onion (thinly sliced)
- 1 large jalapeno (seeded and diced (leave the seeds if you prefer spicy))
- 3/4 cups orange juice
- 2 tbsp lime juice
- 1/4 cup stock or water
- corn or flour tortillas
- avocados (chopped cilantro, chopped onion, lime, and hot sauce for serving)
Method
- Preheat oven to 325°F.
- Combine oregano, chili powder, cumin, paprika, salt and pepper in a small bowl. Sprinkle seasoning over meat and use your hand to rub it onto the meat.
- Heat the oil in a heavy bottom pot or Dutch oven over high heat. Sear the meat on both sides. Once the meat is seared, add garlic, onion, and jalapeno and cook for 1-2 minutes.
- Add orange juice, lime juice, and stock (or water), scraping the bottom of the pot to deglaze it. Cover and place in oven for 2 1/2-3 hours or until the beef is tender enough to shred. Check after an hour or so to ensure that there is still enough braising liquid
- Alternatively, you can place the meat in a slow cooker after searing it. Add the rest of the ingredients, cover and cook on low for 6 hours or on high for 4 hours.
- Remove beef from pot and shred using 2 forks. Once shredded, place meat back in juices to keep it from drying out.
- To assemble tacos, spread shredded beef in the middle of a warm tortilla. Top with sliced avocado, cilantro, chopped onion, lime, and hot sauce.