Shredded Beef Tacos
Serves: 2
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients
Spice Mix
1.5 Teaspoons Smoked Paprika
1 Teaspoon Hot Paprika
1 Teaspoon Dried Oregano
1/4 Teaspoon All Spice
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
Beef
1/2 Tablespoon Olive Oil
250g Beef Chuck or Brisket
2 Cloves Garlic Minced
1/2 Onion Finely Sliced
1/4 Cup Fresh Orange Juice
1 Tablespoon Fresh Lime Juice
1/4 400g Can Chopped Tomatoes
1/2 Cups Beef Stock
2 Tablespoons Water
Salt
Pepper
Directions
Combine the spice mix ingredients in a bowl. Sprinkle 1 teaspoon over the beef and pat so it sticks.
Heat the olive oil in a large heavy based pot over high heat. Add the beef and brown well on all sides. Remove onto a plate.
Turn the stove down to medium. If the pot looks dry, add more olive oil.
Add the garlic and onion and cook for 3 minutes until soft.
Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred.
Remove the beef from sauce, shred with 2 forks.
Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth.
Toss beef back into the sauce (can reserve some sauce for drizzling on tacos if you want, there's plenty).
Transfer beef into large dish and serve.
To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.
CREDIT: recipetineats.com