Shredded Beef Tacos and a Taco Blog HopPosted on Jan 11, 2013 | 9 comments
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.
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!
- 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
- Put the beef in a heavy-bottomed pot or Dutch oven.
- 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.
- 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.
- 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.
- Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.
If the blog hop isn’t showing up below, click HERE to view the collection and link up!