Shredded Beef Tacos

By á-25087

Ingredients

• 4 lbs beef roast (I usually use chuck), sliced into 4-5 pieces
• 2-4 Tbsp canola oil
• 1/3 c cider vinegar
• 2 chipotle chiles, adobo sauce rinsed off
• 4 cloves garlic
• 3 Tbsp lime juice
• 3 1/2 tsp cumin
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp oregano
• 1/2 tsp cloves
• 3/4 c beef or chicken broth
• To serve: lettuce, cheese, tomato, corn tortillas, etc.*

Details

Adapted from foodgawker.com

Preparation

Step 1

In a large pot, heat oil over medium heat. Brown beef on all sides (do it in batches if necessary–don’t crowd the pot). In a blender or food processor, puree vinegar, chiles, garlic, lime juice, cumin, salt, pepper, oregano, and cloves.

Pour spice mixture over beef and stir to coat. Pour broth over all. Bring to a simmer and cover with lid.

Bake at 275 for 5-6 hours. If using a slow cooker, cook on high 5-6 hours or low 7-8 hours.

Shred beef. Skim fat off top of broth and drippings and discard. Pour remaining liquid over beef and toss to coat. Serve with corn tortillas, lettuce, cheese, and tomatoes.