Beef

Shredded Beef Tacos

Deep, dark, smoky beef that shreds into strands. Make it on a Sunday and eat it three different ways.

What goes in

• 3 1/2 lb beef chuck roast, cut into 4 large pieces
• 2 tbsp vegetable oil
• 1 cup beef broth
• 2 chipotle peppers in adobo, chopped, plus 1 tbsp of the sauce
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 1 tbsp ground cumin · 2 tsp dried oregano · 1 tsp smoked paprika
• 2 tsp salt · 1 tsp black pepper
• 1 lime, juiced

Stir in at the end

• corn tortillas, warmed
• diced white onion, fresh cilantro and lime wedges, to serve

How to make it

1. Season the beef pieces with the salt and pepper. Sear them in the hot oil until dark on all sides, about 8 minutes, then put them in the pot.
2. Deglaze the pan with the beef broth and pour it over.
3. Add the onion, garlic, chipotles with their sauce, cumin, oregano and paprika. Lid on.
4. Low 9 hours or high 5 hours, until it falls apart.
5. Shred with two forks, squeeze the lime over and stir it back through the juices.
6. Lift onto warm tortillas with a slotted spoon, then top with onion and cilantro.