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crispy shredded beef street tacos


I may be a little obsessed with tacos. Nevermind the fact that everyone loves them but they are easily scaled up or down depending on the number of people you are looking to feed. There are usually a number of make ahead components which makes it great party food. The slaw is optional but really adds the perfect crunch. The best part is they are perfect to make ahead.

Crispy Shredded Beef Street Tacos


shredded beef

4 pounds boneless, well-marbled beef chuck-eye roast (or boneless chuck roast)

4 tablespoons canola oil, divided

2 chipotles in adobo, chopped

2 bay leaves

8 cups low sodium beef broth

6 garlic cloves, minced

½ teaspoon ground coriander

½ teaspoon onion powder

1/2 teaspoon ground cumin

4 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

Zests of one lime and one orange

3 tablespoons chopped cilantro 

mojo onions

2 tablespoons olive oil

4 onions, halved and sliced thin

1 tablespoon dry sherry

1 tablespoon apple cider vinegar

½ cup unsalted beef broth

serrano lime slaw

2 tablespoons freshly squeezed lime juice

1/4 serrano pepper, seeded

2 green onions, thinly sliced

1/2 cups chopped cilantro leaves

3 tablespoons fresh lime juice

1/2 teaspoon Green Tabasco

2 tbsp EVOO

1 tbsp honey

1 tsp champagne vinegar

5 cups thinly sliced green cabbage

5 cups thinly sliced red cabbage

options for serving

Flour and/or corn tortillas, street taco size

Diced avocados

Shredded cheese

Diced jalapenos

Pico de gallo or salsa

make the shredded beef

  1. Pull the roast apart at the seams and trim of excess fat. Pat dry and cut into 2-inch cubes; season all over with salt and pepper.
  2. Add 2 tablespoons canola oil to a large nonstick skillet over medium high heat and sear the beef on all sides until a crust begins to form.
  3. Add the bay leaves, broth and chipotles in adobo and bring to a boil.
  4. Reduce heat to low, cover, and simmer gently until beef is tender and easy to shred, about 2-3 hours, adding additional broth as needed to keep the bottom third of the beef submerged.
  5. When beef is cooked, remove the lid and simmer until liquid is slightly reduced, about 5 minutes.
  6. Remove beef from liquid and transfer to a container to cool.
  7. Remove beef from the fridge and shred it, removing the congealed fat and any connective tissue along with the bay leaves

make the mojo onions

  1. Heat olive oil in a large skillet over low-medium heat.
  2. Add onion and sprinkle lightly with salt.
  3. Saute the onions, stirring occasionally, until they are caramelized, about 10-15 minutes.
  4. Add sherry, vinegar and broth and cook until the liquid evaporates, about 5 minutes.
  5. Transfer onion mixture to a large bowl.

crisp the beef

  1. In a large skillet over medium-high heat, heat 2 tablespoons of canola oil and add the shredded beef.
  2. Saute, stirring occasionally until a crust forms, about 5-7 minutes.
  3. Once the beef is crisped, reduce heat to low-medium and make a well in the center of the beef.
  4. Add the garlic cloves, coriander powder, onion powder and cumin and saute until starting to brown, about 1 minute.
  5. Add juices and zests and stir to combine.
  6. Add mojo onions and stir until incorporated into the beef.
  7. Remove from heat and season with salt and pepper to taste.
  8. Sprinkle with chopped cilantro and serve.