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DINNER RECIPES

BEST SPICY SHREDDED BEEF TACOS

BEST SPICY SHREDDED BEEF TACOS 
However, like any other Mexican aficionado, occasionally all I want is a good old-fashioned taco or burrito with all the fixins’, and I want it within the confines of my own home. In this instance I’ll head to the grocery store and pick up the ingredients for a classic hard-shell taco with ground beef, but if I’ve got a few hours on my hands, today’s Spicy Shredded Beef Tacos are what will appear on our dinner table.
I’ve actually become quite smitten with shredded beef in just about every form of Mexican cuisine, so naturally the filling isn’t just limited to tacos. You could also stuff it in enchiladas, taquitos, flautas, burritos, the lit goes on.
Once the meat has cooked down, it’s shredded with two forks and tossed with the remaining cooking liquid.
From this point on, you could really do what you want with the shredded beef, but of course today, we’re stuffing them in taco shells. Except these aren’t your average taco shell. Instead of stuffing the meat inside store-bought hard shell tacos or plain flour tortillas (which is FINE), I quickly pan-fried each tortilla in a little bit of canola oil for a puffy-style taco shells.
Each taco is stuffed with the beef and simply dressed with some shredded pepper jack cheese, diced tomato and chopped cilantro.

Ingredients
  • 1 1/4 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 3 1/2 lb chuck roast
  • 1 1/2 tbsp canola oil
  • 1 1/2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cumin
  • 1 4 oz can diced green chiles
  • 12 flour tortillas
  • 1/4 cup canola oil
  • Shredded pepper jack cheese
  • chopped tomatoes
  • chopped cilantro
Instructions
  1. Mix salt, onion powder and chili powder. Evenly sprinkle it over the roast. 
  2. Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the roast. Sear on all sides until golden brown. Remove from the pan and set aside. 
  3. Reduce the heat to medium and add tomato paste. Cook for one minute. Add beef stock, apple cider vinegar, cumin and green chiles. Add the roast back to the pan. Bring to a boil and reduce to a simmer, cover with a lid and continue to simmer for 3 1/2-4 hours or until meat if fork-tender. 
  4. Remove roast from pot and use two forks to shred meat. Add meat back to the pan.
  5. Add canola oil to a medium, shallow skillet. Heat over a medium flame, once oil is hot (about 375 degrees), add tortilla, fry until puffed and golden brown, about 30 seconds to one minute per side. Before the tortilla cools, use tongs to fold, into a taco shell, drain on paper towels.Repeat with remaining tortillas. 
  6. Spoon beef into tortillas and serve with shredded cheese, tomatoes and cilantro.