Description
Tender Mexican shredded beef cooked with spices for tacos, burritos, or nachos.
Ingredients
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Brown the beef on all sides, then remove and set aside.
- Add onion and garlic to the pot, cook until softened.
- Stir in cumin, paprika, oregano, and chili powder.
- Return the beef to the pot, add beef broth, and bring to a simmer.
- Cover and cook on low heat for 3 hours until tender.
- Shred the beef with forks and mix with the juices.
Notes
- Use slow cooker on low for 6-8 hours as an alternative.
- Adjust spices for more or less heat.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican