Shredded Beef Tacos

By á-170456

Ingredients

• 2 pounds beef chuck roast cut into 3" cubes
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons canola oil - (to 3)
• 1 jar roja slow cooking sauce
• 12 corn tortillas warmed
• 3/4 cup chopped white onion
• 3/4 cup chopped fresh cilantro
• 3/4 cup shredded jack cheese or queso fresco

Details

Servings 6

Preparation

Step 1

Season the beef with salt and pepper.

In a large fry pan over medium-high heat, warm 2 tablespoons of the oil until almost smoking. Working in batches (do not overcrowd the pan), brown the beef for 1 to 2 minutes per side, adding more oil between batches if needed. Transfer the beef to a slow cooker and add the roja slow cooking sauce. Cover and cook on high until the beef is tender and shreds easily when pulled with a fork, about 5 hours.

Transfer the beef to a bowl, cover loosely with aluminum foil and let stand for 30 minutes; reserve the sauce. Using 2 forks, shred the beef. Skim the fat off the sauce, then stir 1 to 1 1/2 cups of the sauce into the beef.

Arrange the beef on the tortillas, dividing equally. Top with the onion, cilantro and cheese.

This recipe yields 6 servings.