Imported from TikTok

Shredded Beef Chuck Roast Tacos

Name: Shredded Beef Chuck Roast Tacos
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 5 lb beef chuck (Trim large pieces of fat from the roast if desired.); 2 tbsp kosher salt; 1 tsp ground coriander; 1 tsp ground cumin; 2 tsp chili powder; 0.25 tsp ground cinnamon; 0.5 tsp garlic powder; 1 shallot (Roughly chopped.); 1 onion (Roughly chopped; additional chopped onion is listed as a topping, amount unspecified.); 1 poblano pepper (Roughly sliced.); 5 cloves garlic (Chopped.); 30 small tortillas; guacamole (For topping; amount unspecified.); onion (Chopped, for topping; amount unspecified.); cilantro (For topping; amount unspecified.); lime (For topping; amount unspecified.)

Recipe by @snackingemily @snackingemily · TikTok

Imported by Amanda Aisen on SeeMeCook

Tender beef chuck is slow-roasted with warm spices and aromatic vegetables, then shredded and roasted uncovered until some pieces crisp and the juices bubble. Serve in small tortillas with guacamole, onion, cilantro, and lime; the beef can also be prepared ahead and finished just before serving.

10 servings290 minMexican

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Ingredients

5 lb beef chuck (Trim large pieces of fat from the roast if desired.)
2 tbsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
2 tsp chili powder
0.25 tsp ground cinnamon
0.5 tsp garlic powder
1 shallot (Roughly chopped.)
1 onion (Roughly chopped; additional chopped onion is listed as a topping, amount unspecified.)
1 poblano pepper (Roughly sliced.)
5 cloves garlic (Chopped.)
30 small tortillas
guacamole (For topping; amount unspecified.)
onion (Chopped, for topping; amount unspecified.)
cilantro (For topping; amount unspecified.)
lime (For topping; amount unspecified.)

Steps

1
Preheat the oven to 325°F (165°C).
2
Put the salt, coriander, cumin, chili powder, cinnamon, and garlic powder in a small bowl and mix to combine.
3
Roughly chop the shallot, onion, and garlic, and roughly slice the poblano. Trim away any large pieces of fat on the sides of the chuck roast if desired.
4
Place the chuck roast in a large lidded casserole dish. Add half of the seasoning mixture and rub it over the beef to coat. Turn the roast over and rub on the remaining seasoning.
5
Add the chopped vegetables, spreading them around the roast and nestling some underneath it. Cover the casserole dish and cook for 3½ hours.
6
Remove the dish from the oven and let the beef sit for a minute or two. Gently test with two forks to see whether it shreds easily. If it does not, return it to the oven, covered, for 30 minutes, then test again.
7
When the beef is fork-tender, let it cool for about 20 minutes. Increase the oven temperature to 450°F (230°C).
8
Shred the beef with two forks or your hands, removing extra pieces of fat as you find them.
9
Mix the shredded beef thoroughly with the vegetables and cooking juices.
10
Return the beef mixture to the oven uncovered for 30 minutes, until some pieces have crisped and the juices are bubbly.
11
Scoop the beef into the small tortillas. Top with guacamole, chopped onion, cilantro, and lime, then serve.

Notes

To make ahead, do not raise the oven temperature to 450°F after shredding. Refrigerate the shredded beef, then roast it uncovered at 450°F for 30 minutes when ready to serve. The amounts for the toppings are not specified. The source says 3½ hours initially, with an additional 30 minutes if the beef is not yet tender, followed by a 30-minute uncovered roast.