Description
A quick and flavorful recipe turning chuck roast into tender, juicy shredded beef tacos in just 30 minutes using high heat searing and a quick simmer.
Ingredients
- 1.5 pounds chuck roast (well-marbled, thawed or frozen)
- 2 tablespoons olive oil
- 1 cup low sodium beef broth
- 1–2 chipotle peppers in adobo sauce, minced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt to taste (about 1 teaspoon)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- 8–10 small corn or flour tortillas
- Optional toppings: diced onions, chopped cilantro, shredded cheese, sliced avocado, sour cream, hot sauce, lime wedges
Instructions
- Pat chuck roast dry with paper towels.
- Heat olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering.
- Sear the roast without moving for 4-5 minutes until a deep brown crust forms.
- Flip and sear the other side for another 4 minutes.
- Transfer the roast to a medium saucepan or deep skillet.
- Add minced garlic, chipotle peppers, cumin, smoked paprika, chili powder, salt, and pepper to the pan with the roast; stir gently and toast spices for about 1 minute without burning the garlic.
- Pour in beef broth, scraping up brown bits from the bottom.
- Bring to a simmer, cover, reduce heat to low, and cook gently for 15 minutes.
- Remove roast from pan and shred beef into bite-sized pieces using two forks or a sharp knife.
- Return shredded beef to the pan and stir into cooking liquid.
- Squeeze fresh lime juice over the beef and stir well.
- Warm tortillas on a skillet or in a tortilla warmer.
- Assemble tacos by piling shredded beef on tortillas and adding desired toppings.
- Serve immediately.
Notes
[‘Do not skip the searing step to lock in flavor and juiciness.’, ‘Use fresh canned chipotle peppers in adobo for best smoky flavor.’, ‘Simmer gently on low heat to keep meat tender.’, ‘Shred beef while still warm for easier shredding.’, ‘Warm tortillas properly to keep them soft and pliable.’, ‘Save leftover cooking liquid to stir back into beef or use as dipping sauce.’, ‘Reheat leftovers gently with a splash of broth or water to maintain moisture.’, ‘Frozen cooked shredded beef can be stored up to 3 months.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving equals app
- Calories: 350
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
Keywords: chuck roast tacos, quick beef tacos, shredded beef tacos, easy taco recipe, weeknight dinner, Mexican tacos, chipotle beef tacos