Shredded Beef Tacos
Dinner · Mexican
Fall-apart chuck beef braised with tomatoes and warm spices, the Sunday-worthy taco filling worth the wait.
Recipe code 2BESH3 · enter it in Anychef
Ingredients
- 2 lbs stew beef
- 1 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 1 can crushed tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 cup beef stock
- 12 tortillas
- 1 cup shredded cheddar cheese
- 1 lime
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Save this recipeInstructions
- Step 1 of 6
Season the beef generously with salt and pepper. Heat olive oil in a Dutch oven over high heat and brown the beef in batches, about 6 minutes total.
- Step 2 of 6
Slice the onion and smash the garlic, add to the pot, and cook until softened, about 3 minutes.
- Step 3 of 6
Stir in chili powder, cumin, crushed tomatoes, and beef stock, scraping up the browned bits.
- Step 4 of 6
Cover and simmer on low until the beef shreds easily with a fork, about 75 minutes.
- Step 5 of 6
Shred the beef in the pot and simmer uncovered 5 minutes so the sauce clings to the meat.
- Step 6 of 6
Warm the tortillas and serve the beef topped with cheddar and a squeeze of lime.
