Shreddin’ It
Posted: September 20, 2013 Filed under: meat, sides & soups, veggies | Tags: beef, cabbage, chipotle, food, Mexican, recipes, roast, slaw, tacos, tex-mex 14 CommentsI’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.
Looking good. I’ll have a beer on the side too.
I just decided, I am making this tomorrow! Head over heels with this recipe. Thanks!
Awesome! Hope you enjoy it.
I’m sure we will! It is simmering on the stove right now, should be ready about 1/2 time of the Seahawk’s game. Go Hawks! 🙂
👍😄
Looking good there Tommy. My recent pulled pork experiment has given me a new found respect for this fine Texas cooking.
It’s so good. Now all I need are some of those chiles you had …
That should be easy for a Texan…
Love the creamy slaw with the spicy beef. I would eat 2 – ok, 3 (at least!) – of these . . .
Haha. Well, I maaaaybe at 4, so you’re good.
I make a similar roast and am actually planning on making it tomorrow- laid back football Sunday 🙂 I might try that slaw. Thanks!
Perfect football food! Enjoy!
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.
Two batches, awesome! So glad you guys loved it. 😄👍