Shredded Beef Tacos

Type of Recipe:  Entrée

Cut of Meat:  Roasts

From the Williams-Sonoma Kitchen

2 lbs. Beef chuck or arm roast, cut into 3-inch cubes
Salt and freshly ground pepper, to taste
2-3 TBS. Canola Oil
1 Jar Roja slow cooking sauce
12 Corn tortillas, warmed
3/4 Cup Chopped white onion
3/4 Cup Chopped Fresh Cilantro
3/4 Cup Shredded jack cheese or queso fresco

In a large fry pan over medium-high heat, warm 2 TBS. of the oil until almost smoking. Working in batches (do not overcrowd the pan), brown the beef for 1-2 minutes per side, adding more oil between batches if needed. Transfer the beef to a slow-cooker and add the roja slow cooking sauce. Cover and cook on low for 10 hours, until the beef is tender and shreds easily when pulled with a
fork. In the alternative, transfer to a Dutch oven, cover with foil, then put on the lid, cook at 225° F for 10 hours.
Transfer the beef to a bowl, cover loosely with aluminum foil and let stand for 20-30 minutes; reserve the sauce. Using 2 forks, shred the beef. Skim the fat off the sauce, then stir 1-1 ½ cups of the sauce into the beef.
Arrange the beef on the tortillas, dividing equally. Top with the onion, cilantro and cheese.
Serves six.

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