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Best Beef Tacos EVER!
Connie Taylor
Print Recipe
Servings
16
beef tacos
Ingredients
2
lbs
chuck roast
trimmed of excess fat and cut into 1 1/2 to 2 inch chunks
2
C
water
1 1/2
tsp
salt
1
tbsp
lemon juice
1/4
C
water
1
lg onion
sliced
1/4
tsp
chili powder
1/2
tsp
cumin
1/4
tsp
dried oregano
1/2
tsp
onion powder
1/2
tsp
garlic powder
1/2
tsp
hot chili paste
1/4
C
water
Salt and freshly ground black pepper to taste
Instructions
Place the meat in a large, deep skillet with 2 cups water and 1 1/2 tsp salt.
Bring to a boil over high heat.
Turn heat to low and cover with a lid.
Simmer for 1 hour and 45 minutes.
Remove the lid and turn the heat back up to med/high.
Cook until all but about 1/4 cup of the liquid renders out.
Remove the meat from the pan and set aside.
Remove the fat and browned bits from the pan and reserve.
Place 1 tbsp of the fat and browned bits back in the pan along with the sliced onion.
Cook until caramelized.
Add the tablespoon of lemon juice and 1/4 cup water to deglaze the pan.
Remove the onions and set aside in a bowl with a lid to keep warm.
Add 1 tbsp of the reserved fat and browned bits back to the pan along with the beef chunks.
Smash the beef with a potato masher to break into shreds.
Add the rest of the seasonings to the pan along with 1/4 cup water and incorporate well.
Warm through on low heat.
Taste and season with salt and freshly ground black pepper to taste, if needed.
Cover with a lid and turn the heat off.
Serve the beef on fresh warmed tortillas along with the caramelized onion and your favorite garnishes.
Notes
Recipe by: Connie Taylor @Happybellyfoodie.com