Sonoran Shredded Beef Tacos

Chuck beef is simmered in a sauce of onion, garlic, spices, tomatoes and beef stock, shredded and served in corn tortillas.

Course Dinner Ideas

Cuisine Mexican

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 575

1 tablespoon ancho chile powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon salt
2 pounds (1 kg) beef chuck roast cut into 5 large pieces
3 tablespoons vegetable oil
1 ½ cups (192 grams) onion chopped
3 garlic cloves peeled and chopped
14 ounces (397 grams) diced tomatoes
2 cups (472 ml) beef stock/broth low sodium. Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish.
1 tablespoon corn starch

Mix the ancho chile powder, smoked paprika, cumin and salt. Rub all over the beef.
Add the vegetable oil to a heavy pan and heat over medium-high heat. Brown the beef pieces on all sides, remove from the pan.
To the same pan add the onions, sauté until they start to soften. Add the garlic and cook 1 minute. Add the diced tomatoes and beef stock.
Return the beef back to the pan and submerge into the liquid, bring to a simmer. Cover and simmer for 2 hours. The meat is ready when it pulls apart easily with a fork.
Remove the meat from the pan to a shallow bowl. Add a little of the pan juices and use 2 forks to shred. Add more pan juices as you prefer to moisten the meat.
Strain the pan juices through a sieve into a pan and bring to a simmer.
Mix the cornstarch with 1 tablespoon water until dissolved. Stir the cornstarch mix into the pan juices, simmer until thickened. Serve as sauce for tacos.

Simply follow the recipe to step 4 and instead of adding the beef back to the pan, transfer everything to a pre-heated slow cooker. Cook on high for 3–4 hours or low for 6–7 hours.