Shredded Beef Tacos and a Taco Blog Hop

I adore tacos but living in Israel they’re not particularly plentiful. Luckily they’re easy to make at home and open to endless variation. I’ve already shared my vegetarian tofu tacos and my light and healthy fish tacos, but today I’ve got something a little more substantial and comforting for winter (although it would be equally delicious any time of year). 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.

Shredded Beef Tacos

Once you’ve braised the beef (it’s easy and requires no searing, and only one pot) you can use it in a variety ways. I thoroughly enjoyed them in these tacos, but they’d be great in burritos, enchiladas, on a sandwich, or even with pasta. Use your imagination!

Shredded Beef Tacos

5.0 from 2 reviews

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

 

If the blog hop isn’t showing up below, click HERE to view the collection and link up!



9 Comments

  1. Great recipe! I love tacos, and tacos with any kind of beef are right up there for up. As you say, shredded beef is so easy! I usually bring mine to a simmer on top of the stove, then put in the oven (maybe 300 degrees F) to braise. But that’s just me. ;-) Good stuff – thanks.

  2. After a long holiday season of indulgent food, I’ve decided to do a detox, which is making me crave tacos and burritos (and cookie dough) like no other! Your shredded beef tacos are mouth watering! Will certainly be devouring these soon!

  3. I recently bought a Tortilla Press so I can make my own. I will definitely be bookmarking this page so I can come back for inspiration! So many yummy ideas!

  4. I love, love, love tacos and these look really good!

  5. I love tacos, these look delish!

  6. Another delicious recipe, I love the spices you use! I’m a huge fan of chipotles in adobo, I also use them in my braised pork tacos. Thanks for hosting another great blog hop!

  7. I adore tacos, and I especially adore easy to make things that cook for hours on Sunday and make the entire house smell good. Love this!

  8. When I lived overseas I craved Mexican food too!

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