Shredded Beef Taco Recipes

A taco is a very popular Mexican dish, known for its versatility and luscious taste. It is easy to prepare, since all you need to do is simply stuffing a filling in a tortilla. The filling used can be made from beef, chicken, pork, or with fresh vegetables. This filling is seasoned with a variety of sauces and cheese, and the dish is eaten without any cutlery. If you are a beef lover, you should surely try making tacos with it. Following are some simple recipes for the same.

Ingredients

• Beef Chuck Roast, 1½ lbs. (boneless)
• Onion, 1 (medium-sized, sliced)
• Water, 1 cup
• Taco Seasoning Mix, 1 package (1.25 oz.)
• Taco Sauce, 1 jar (16 oz.)
• Green Chilies, 1 can (7 oz., diced)

• Taco Shell, 12 (1 package)
• Lettuce, ½ cup (shredded)
• Tomato, ½ cup (chopped)
• Cheddar Cheese, ½ cup (shredded)
• Sour Cream
• Salt

For this, first place the onion and beef in the slow cooker. Then add water and seasoning mix in a small bowl, and add this mixture over the beef-onion mixture. Cook it in a slow cooker for about 6 to 8 hours. Then remove it from the slow cooker, and shred it with the help of forks. Take a large bowl and transfer the shredded beef to it.

Then combine chilies, salt, and taco sauce with it, and fill the taco shells with this mixture. Now, simply top the dish, with cheese, sour cream, tomato and lettuce.

Ingredients

• White Wine, 1 cup
• Mexican Style Hot Tomato Sauce, 2 cans (7.75 oz.)
• Garlic, 3 tbsp. (crushed)
• Green Onions, 1 bunch (chopped)
• Cilantro, 1 cup (fresh and chopped)
• Rump Roast, 1 (4 lbs.; frozen)
• Salt and Ground Black Pepper, to taste

Take the roast and place it into the crock pot. Then pour the hot tomato sauce and white wine over the roast. Season it with salt, pepper, and garlic and cover the crock pot. Let it cook for 9 hours and then remove it from the crock pot. Shred it with the help of forks, and add green onions and cilantro. Then, simply spoon this mixture over a tortilla.

Ingredients

• Beef Chuck, 1 lb. (boneless)
• Water, 1 cup
• Peppercorns, 6
• Garlic Clove, 1
• Vegetable Oil, 1 tbsp.
• Onion, 2 (medium-sized and chopped)
• California Chili, 1 (roasted and peeled)
• Tomatoes, 2 (small; peeled and chopped)

• Ground Cumin, ¼ tsp.
• Ground Pepper (fresh)
• Corn Tortillas, 6 to 8
• Salsa
• Avocado, 1
• Lime Juice, ½ lime
• Cilantro Leaves, ½ cup (chopped)
• Salt

Procedure
Take a large saucepan and place the beef in it. Add water, chopped half onion, peppercorns, and salt to it. Bring the mixture to the boil and reduce the heat. Cover the saucepan and simmer the mixture until the beef becomes tender. Simmer it for about one and half hour. Once it becomes tender, leave it in the saucepan to cool with the broth. Now, drain the broth and reserve ⅓ cup of it.

Shred the beef with the help of forks and keep it aside. Combine garlic and salt and mash them together. Pour some oil in a skillet, and add garlic paste and half chopped onion to it. Let the onions become tender; then add the beef and the reserved broth. Meanwhile, preheat the oven to 350º F.

Take aluminum foil and wrap the tortillas in it; place them in the preheated oven for about 15 minutes. Now, prepare a mixture of mashed avocado, lime juice, and salt. To prepare the taco, place a tablespoonful of shredded beef on the warm tortilla, and top it with salsa, avocado mixture, onion, and cilantro. Fold the tortillas and serve to eat.

Making such recipes is quite easy, but it requires a lot of time. So, make them for lunch or dinner on the weekends, and enjoy the yummy taste.