Rhubarb and Beef Tacos
When it comes to delicious meals that bring the whole family together, nothing beats a classic dish like Mexican Shredded Beef and Tacos. Whether you choose to cook it on the stovetop, in an Instant Pot, or in a slow cooker, this flavorful recipe is sure to impress.
Mexican Shredded Beef and Tacos
Ingredients:
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions:
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, then remove from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until softened.
- Return the beef to the skillet and add the beef broth, diced tomatoes, chili powder, and cumin.
- Cover and cook on low heat for 3-4 hours, or until the beef is tender and easy to shred.
- Shred the beef using two forks and mix well with the sauce.
- Serve the Mexican shredded beef in warm corn tortillas with your favorite toppings.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal for your next gathering, this Mexican Shredded Beef and Tacos recipe is a surefire winner. The tender, flavorful beef paired with your favorite taco toppings is a match made in foodie heaven. Give it a try and watch as your family and friends rave about your culinary skills!
source = littlesunnykitchen.com