Description
These Viral Chuck Roast Tacos are a flavorful and satisfying meal that is perfect for taco night. Tender, shredded beef seasoned with a blend of spices and cooked to perfection, then wrapped in warm tortillas and topped with fresh cilantro, red onion, lime juice, and queso fresco.
Ingredients
Scale
Main Seasoned Beef:
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 12 small corn or flour tortillas
- Chopped cilantro, diced red onion, lime wedges, and crumbled queso fresco for serving
Instructions
- Season and Sear Beef: Pat the chuck roast dry and season with spices. Sear in a Dutch oven until browned.
- Cook Onion and Garlic: Sauté sliced onion, then add garlic, chipotle pepper, and adobo sauce.
- Add Liquid and Simmer: Pour in broth and vinegar, return beef to pot, cover, and simmer until tender.
- Shred Beef: Remove beef, shred, return to pot, and mix with sauce.
- Assemble Tacos: Warm tortillas, fill with beef, and top with cilantro, red onion, lime juice, and queso fresco.
Notes
- This recipe can also be made in a slow cooker or pressure cooker for convenience.
- To crisp the shredded beef, broil it for a few minutes before assembling the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
