Description
Delicious, tender, fall-apart meat stuffed in corn tortillas and topped with avocado, cilantro, and onion. These Easy Shredded Beef Tacos are so simple and tasty!
Ingredients
- 1 Tablespoon Oregano
- 1-½ teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Salt And Pepper
- 2 pounds Chuck Roast
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 1 Medium Onion, Thinly Sliced
- 1 Large Jalapeno, Seeded And Diced (leave The Seeds If You Prefer Spicy)
- ¾ cups Orange Juice
- 2 Tablespoons Lime Juice
- ¼ cups Stock Or Water
- 16 Corn Or Flour Tortillas
- Avocados, Chopped Cilantro, Chopped Onion, Lime, And Hot Sauce For Serving
Preparation
Preheat oven to 325°F.
Combine oregano, chili powder, cumin, paprika, salt and pepper in a small bowl. Sprinkle seasoning over meat and use your hand to rub it onto the meat.
Heat the oil in a heavy bottom pot or Dutch oven over high heat. Sear the meat on both sides. Once the meat is seared, add garlic, onion, and jalapeno and cook for 1–2 minutes.
Add orange juice, lime juice, and stock (or water), scraping the bottom of the pot to deglaze it. Cover and place in oven for 2 ½ to 3 hours or until beef is tender enough to shred. Alternatively, you can place the meat in a slow cooker after searing it. Add the rest of the ingredients, cover and cook on low for 6 hours or on high for 4 hours.
Remove beef from pot and shred using 2 forks. Once shredded, place meat back in juices to keep it from drying out.
To assemble tacos, spread shredded beef in the middle of a warm tortilla. Top with sliced avocado, cilantro, chopped onion, lime, and hot sauce.
