Pioneer Woman Shredded Beef Tacos
Pioneer Woman Shredded Beef Tacos is perfect when you’re craving tacos and want to play it safe. This recipe is a great option for busy days since it can be made in less than five minutes.
Ingredients
- 1 Boneless Beef Chuck Roast (trimmed of excess fat and cut into pieces of 3 inches)
For The Seasoning Blend
- 1 tablespoon Cumin
- 1 tablespoon Mexican Oregano
- 1 tablespoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Coriander
- Kosher Salt & Ground Black Pepper (to taste)
For The Shredded Beef
- 2 tablespoon Neutral Oil
- 1 large Yellow Onion (peeled & medium dice)
- 4-6 Garlic cloves (peeled & minced)
- 2 tablespoon Tomato Paste
- 2-7 Chipotle Peppers in Adobo Sauce (plus 1 tablespoon sauce) roughly chopped
- 1/3 Cup Fresh Lime Juice
- 1 ¼ Cup Beef Stock
- ¾ Cup Picante Sauce (salsa)
- 1 Bay Leaf
For The Toppings
- Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Pico de Gallo, Crumbled Cotija, Guacamole, Sour Cream.
Instructions
- In a small bowl, combine paprika, cumin, oregano, chili powder, garlic powder, onion powder, and coriander. Add salt and pepper. Mix well.
- Place the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over it. Using your hands, rub the spice mixture onto the meat.
- Heat 1 1/2 tablespoons of oil in a Dutch oven or large, heavy pot over medium-high heat.
- Brown the meat on all sides for about 8 minutes. Use more oil if necessary when browning meat in batches. Transfer to a plate.
- Once the pot is empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions.
- Add a pinch of salt and pepper to the onions. Sauté for about 3 minutes, stirring occasionally.
- Stir in the garlic and the remaining seasoning blend. Cook for about 30 seconds before it becomes fragrant, stirring constantly.
- Stir in the tomato paste and chopped chipotles. Stir constantly until the paste starts to caramelize, about one or two minutes.
- Liquidize the pan with lime juice. Scrape up any browned bits from the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Stir well, and then add the seared beef, along with any accumulated juices to the pot.
- Stir the contents until they simmer. Reduce the heat to low and cover the pot. Let the meat simmer for 3 - 3 1/2 hours or until it is tender and falls apart. Stir the meat at least once an hour for the best results.
- Remove the pot from the heat. Remove and discard the bay leaf. Use two forks to shred the beef.
- Let the meat gently simmer for about 10-15 minutes on low heat.
- Spread shredded cheese over warmed corn tortillas, then top with beef and veggies. Garnish with guacamole, fresh cilantro, pico de gallo, or guacamole. Enjoy!
Nutrition
Calories: 184kcal