Shredded Beef Tacos

Shredded Beef Tacos


We eat pot roast any time of year in my home.  When it’s cold outside I make it the traditional way with vegetables, mashed potatoes and gravy.

Even on a hot summer day, I serve it as shredded beef tacos (carnitas) which is lighter than the winter version.  (My mouth is totally watering thinking about pot roast.)

I get cuts of beef that must be cooked low and slow  so that it falls apart and becomes shredded deliciousness.

My go to cut is the chuck roast. I do like a pork roast just as much but I think ‘beef’ when I say pot roast.

The Dutch Oven

It took many years to master what I would call the “perfect pot roast” and it wasn’t until my mom bought my first Dutch oven that I was able to cook it to perfection.

This is my work horse-it is worn, with stains from many meals over the years but this heavy pot has helped me create delicious Big Eats! (Take a look at it-it’s pictured above in my banner by my Mickey Mouse spoon rest.)

My picky eater wouldn’t eat pot roast for a couple of years. So I didn’t make it as much but thankful that taste buds change & develop.

I keep trying to introduce new foods to my children in hopes I win they try it and like it. And that is just what happened with pot roast!

Taco Tuesdays got an upgrade when our picky decided they liked tacos. Then everything was awesome! I was able to introduce pot roast in taco form.

I’m not able to express how excited (and shocked) I was when I got the look. He liked it and I knew it and it showed! Now I have this new version of tacos to rotate in our menu planning.

Whether it’s just pot roast & veg or having tacos, I cook my pot roast the same-low & slow and well seasoned. For taco night, I don’t want to add heat to the roast.

However, when we make our individual tacos that is where I add in heat! Served with chipotle sour cream sauce, fresh homemade salsa (red or green), lettuce and cilantro is my favorite way.

What do you like to put on your tacos?

I leave off the cheese on my tacos. But if my family wants cheese, tomatoes, or any topping they have that option. Make it the way you like it but don’t be afraid to try it a different way too!

Have you ever eaten soft corn tortillas? Do you ever char them before you eat them?

By way of my gas burner I char the tortillas, which gives another added layer of flavor (flour tortillas work well this way too). I prefer letting my tortillas get right at the point of being burnt.

Yep-I am that girl! The one who likes the burnt hot dog at a cookout that people don’t want to eat. I also like the cheese on my lasagna to get bubbly golden almost brown.

My husband didn’t think the char was worth the burnt smell it makes in our Kitchen. But after one bite he agrees the charred tortillas are a nice subtle addition of flavor.

Do you like having taco night at home like we do?

For crazy busy weeks, I’ve been known to cook a couple of proteins in one night (or a weekend) so I can whip up quick meals later during the week. I haven’t fully embraced the ‘Freezer Meal’ movement, yet.

My Dutch ovens are essential tools in my kitchen and I highly recommend this to anyone who enjoys cooking.

There isn’t a lot of storage in my Little Kitchen so when I bring in a tool, they need to justify the space they are going to take up. Now I own a couple of Dutch ovens and they are worth the space they take up.

Have you ever ordered shredded beef tacos at a restaurant or a food truck before?

You should give my shredded beef taco recipe a try! It is worth the time and planning it takes to make it. Let me know if you do!

For times in a pinch, I use the same recipe in my electric pressure cooker-I just reduce the amount of liquid. Also in a pressure cooker you need to cut the roast into 3-4 inch pieces.

Pictured just below is the same name brand electric pressure cooker I own; mine is oval-shaped. I don’t see many oval ones advertised just the round shaped pictured.

The links in my post are affiliate links, if you decide to purchase the type of Dutch Oven or pressure cooker from the links on my blog, I receive compensation. I am not being paid to advertise for any of these company’s and the opinions I’ve shared with you are my own.

Shredded Beef Tacos
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Ingredients

  • 3- 4 lb. chuck roast (do not sear cold meat)
  • 3 tsp peanut oil or high temp oil (or 1 tsp bacon fat, 2 tsp peanut oil combo)
  • 2-3 tbsp Kosher Salt (do not add pepper to meat until after sear)
  • 1/2 cup white vinegar (or apple cider would work here too)
  • 2 cups waters (you may use less water-you want enough water to come to the half way mark of your meat-not more)
  • 3 bay leaves
  • 1 medium onion chopped
  • 1 clove fresh garlic grated
  • 2 tsp garlic powder
  • Fresh cracked pepper to your taste-after the meat has seared
  • Optional: 1 packet of Goya Sazon con Culantro y Achiote-adds delicious flavor and unique color

Instructions

  1. Preheat oven to 300 (no convection)
  2. Heat heavy duty pot with a lid (Dutch oven) over medium high heat. Allow pot to get extremely hot for several minutes before you sear meat.
  3. Liberally season your room temperature dry meat with kosher salt on both sides (no pepper at this point because it will burn). Add your oil to pot just before you are ready to sear your meat. Sear meat until golden brown crust on both sides; add chopped onion to the pot after brown sear is achieved on both sides.
  4. Reduce heat to medium. Add fresh garlic and stir-do not let the garlic brown. Sprinkle meat with garlic powder, fresh cracked pepper and Goya Sazon (both sides).
  5. Add vinegar and add your bay leaves. After things settle add your water. Stir make sure everyone is happy (no roaring boil). Put your lid on and get in your oven. I like flip my roast over after the first hour and a second time after the second hour. This determines if I need to go another 30 minutes or hour. I typically cook my roast about 3 hours at 300 degrees depending on the size of my meat. Sometimes by my second turn chuck is starting to fall apart so I only cook it for 30 minutes more. Otherwise, it goes an hour. Again, size of my meat determines cooking time.
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http://www.littlekitchenbigeats.com/shredded-beef-tacos/

 

3 thoughts on “Shredded Beef Tacos”

  1. This looks so yummy, Nova! Thanks for sharing! What does the Goya Sazon look like at the store? Is it in a box with individual packages of seasoning in it?

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