Shredded Beef Rolled Tacos Food

NO FUSS SHREDDED BEEF TACOS

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

HOMEMADE TAQUITOS

Steps:

• For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• Assembly:
• If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
• Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
• Fried Taquitos:
• Your oil should be hot (the tortillas should sizzle immediately when you put them in).
• Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Baked Taquitos:
• Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

SHREDDED BEEF ROLLED TACOS

Steps:

• 1. Place chuck roast in crockpot, add garlic, onion soup mix and pepper. Cover with water and cook on high overnight. You could even add a can of green chilli or jalapeño depending on your taste.
• 2. Take roast out, shred and place in colander to drain. Get as much liquid put of the meat as possible.
• 3. Heat a small amount of oil in a pan and dip the corn tortillas in to soften. If you are using flour tortillas you can skip this step. Don't cook too long. Take out tortilla, blot off excess oil and roll meat inside. Set aside and do remaining tortillas and meat until gone.
• 4. Heat 3 Inchest of oil in a frying pan to 375°. Taking tongs pick up tacos holding them closed with the tongs and hold under oil until they are hard enough to stay closed. Let cook a couple more minutes until crisp. Place on paper towel to drain .
• 5. Place a bed of shredded lettuce on a plate, top with tacos, guacamole, sour cream and hot sauce if desired. Enjoy!

SHREDDED BEEF FOR TACOS

Steps:

• Place the frozen roast in the slow cooker.
• Pour the wine and Mexican-style hot tomato sauce over the top.
• Season with garlic, salt, and pepper.
• Cover and cook on low for 9 hours.
• When done, the roast should shred easily with a fork.
• Shred the roast into the juices, and mix in the chopped green onions and cilantro.

PIONEER WOMAN SHREDDED BEEF TACOS

Steps:

• Combine seasoning blend: Put all the ingredients for the spice mix in a small bowl - paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander. Add 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Stir well to combine.
• Season beef: Put the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over the beef. Work the spices into the meat with your hands.
• Sear beef: In a Dutch oven or large heavy-bottomed pot, heat 1 1/2 tablespoons oil over medium-high heat. Add meat (in batches if necessary) and brown on all sides, about 8 minutes. Add more oil if necessary if browning meat in batches. Remove to a plate.
• Sauté vegetables: As soon as the pot is now empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions. Season the onions with a pinch of pepper and a pinch of salt. Sauté, stirring occasionally, for about 3 minutes. Stir in garlic and the remaining seasoning blend. Cook, stirring constantly, for about 30 seconds before it becomes fragrant. Then add the tomato paste and chopped chipotles. Stir constantly until the paste is caramelized, about 1-2 minutes.
• Deglaze + add beef: Deglaze the pan with lime juice. Cook, scraping up any browned bits at the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Mix well, and then add the seared beef, along with any accumulated juices, to the pot.
• Cover + cook: Bring the contents to a simmer. Cover the pot and reduce the heat to low. Simmer covered for 3 - 3 1/2 hours, or until the meat becomes tender and falls apart. You should stir the beef every hour to achieve the best results.
• Shred beef: Turn off the heat in the pot. Remove the bay leaf with tongs and discard it. Shred the beef with two forks (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
• Gently simmer to warm: Reduce the heat to low and gently simmer the meat for about 10-15 minutes.
• Serve: To serve, place beef in a serving dish and top with cilantro. Serve with lime wedges.
• For tacos: Add shredded cheese to warmed corn tortillas and top with shredded beef; garnish with chopped veggies, pico de gallo, fresh cilantro, guacamole, or sour cream.