Shredded Beef Tacos

When my brother and I were in high school we both loved to cook. My Mom worked and didn’t get home until
after 7, so some nights we would make dinner for the family.  At first she would to leave us hand written recipes or instructions to go with the meat she got out earlier. We’d follow her instructions and eventually learned how to cook for ourselves.

It wasn’t long before we started trying out new recipes and experimenting with her ingredients.  With a recipe we found from our family friend Bob, we started making what he called Guadalajara Beef. His recipe used a chuck roast cut into small cubes that was boiled for hours on end. This updated method is so much easier and you don’t have to stand over the stove all afternoon. I love popping this in the oven on a Sunday, making tacos with it and using the leftover meat for nachos or enchiladas later in the week. I hope you enjoy this family favorite of mine.

Shredded Beef Tacos
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Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time
3 Hours
Shredded Beef Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time
3 Hours
Ingredients
  • 4 lbs Chuck Roast
  • 2 Cups beef broth
  • 1 cup Queso Fresco
  • 1 cup Romaine Lettuce
  • 6 small Flour Tortillas
  • 2 teaspoon cumin
  • 2 teaspoon garlic powder
  • Salt & Pepper
  • 1 Lime
Servings: Servings
Units:
Instructions
  1. Cut chuck roast into 3-4 pieces and season with 1/2 of the garlic powder, 1/2 the cumin, salt and pepper.
  2. Sear the meat on both sides until golden brown.
  3. Place meat in a cooking bag with beef broth. For the broth, I highly recommend using beef base (I use Minor's) to make your broth, this allows you to control how robust you'd like the flavor of the broth.
  4. Bake in a 350 degree oven for 3 hours or until your meat shreds very easily with a fork.
  5. Place in a bowl with the remainder of the cumin and garlic powder and shred with two forks.
  6. Place beef, lettuce and cheese in flour tortillas and squeeze lime juice on each.

 

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