Shreddin’ It

shredded chipotle beef tacos

where’s the beef? in a taco

I’ve been really busy the last handful of weekends. So busy, that I haven’t had time to enjoy a lazy Sunday at home. And as most of you probably know by now, that means loafing on the couch, and making something great for supper. Taking advantage of a cool-ish late summer day, I decided to cook some meat. I wanted one of those Sundays where the house smelled of simmering beef, with that gentle bubbling sound coming from the stove, and the feeling that in a just few hours your belly would be full and happy. That’s not asking a lot, now is it?

What I love about this recipe is that it puts a Mexican spin on a traditional pot roast. Onions, tomatoes and chipotle peppers gave the beef so much flavor. And after nearly 3 hours of cooking, it was so fork-tender, it shredded beautifully. So beautifully that the only way to really enjoy it was in a taco, so I could gaze upon it’s lovely texture while stuffing it into my mouth. Now doesn’t that paint a pretty picture?

The slaw is pretty rockin’ too. The lime juice gives it a zesty bite, and went really well with the jalapeño-lime refried beans. For another twist, you could fry a tortilla, spread a layer of beans, then stack it with beef and slaw, turning it into a tasty tostada.

Shredded Chipotle Beef Tacos with Creamy Lime Slaw
For the tacos:
3 lb boneless beef chuck roast
1 large onion, cut into wedges
2 cloves of garlic, smashed
1 28oz can of San Marzano tomatoes
3 to 4 canned chipotle peppers in adobo sauce, diced
1 tablespoon of adobo sauce
1 tablespoon of cumin
1 tablespoon of chili powder
½ bunch of cilantro
2 tablespoons of red wine vinegar
Olive oil
Salt and pepper
Flour tortillas
A few slices of fresh avocado, for garnish

For the slaw:
1 cup of shredded white cabbage
1 carrot, shredded
2 tablespoons of sour cream
2 tablespoons of lime juice
Garlic salt
Pepper

Drizzle the beef with olive oil and season with salt and pepper. Heat a Dutch oven on medium-high heat. When hot, sear the beef until browned on all sides. Add the onion and garlic and let cook for 1 minute. Add the tomatoes, chipotle peppers, adobo sauce, spices and cilantro plus 2 cups of water (the beef should be completely covered). Cover and simmer, stirring occasionally, for 2 ½ to 3 hours until fork tender.

While the beef cooks, mix the cabbage, carrot, sour cream and lime juice in a medium bowl. Season to taste with garlic salt and pepper. Cover and let chill for at least 1 hour.

Remove the beef from the pot and shred using two forks. Strain the cooking liquid into a large bowl, reserving 1 cup of liquid; discard the rest. Add the shredded beef and liquid to a skillet, along with the red wine vinegar and salt and pepper to taste, and simmer until the sauce thickens slightly.

To make the tacos, heat the tortillas and then add a layer of shredded beef, top with some slaw and garnish with a few pieces of avocado. Then eat.

Advertisements

14 Comments on “Shreddin’ It”

  1. Looking good. I’ll have a beer on the side too.

  2. I just decided, I am making this tomorrow! Head over heels with this recipe. Thanks!

  3. Conor Bofin says:

    Looking good there Tommy. My recent pulled pork experiment has given me a new found respect for this fine Texas cooking.

  4. billpeeler says:

    Love the creamy slaw with the spicy beef. I would eat 2 – ok, 3 (at least!) – of these . . .

  5. Lilly Sue says:

    I make a similar roast and am actually planning on making it tomorrow- laid back football Sunday 🙂 I might try that slaw. Thanks!

  6. Oh, any by the way…this was amazing. I ended up making a second batch of your slaw the next day for the leftovers. We loved the beef! Thanks.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s