Tender, slow-cooked beef, shredded and simmered in a smoky chipotle-lime sauce. Piled high in warm corn tortillas, these tacos are a Tex-Mex classic perfect for any night of the week. Ready for your favorite toppings!
A vibrant, zesty salsa just like your favorite Mexican restaurant! Made in minutes with fire-roasted tomatoes, fresh cilantro, onion, and a kick of jalapeño. Perfect for dipping chips or topping tacos.
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
About Shredded Beef Tacos, Restaurant-Style Salsa and Pinto Beans
Protein-packed shredded beef tacos with tangy salsa and savory pinto beans. A quick and satisfying meal!
This southwest dish is perfect for lunch. With 1846.47 calories and 126.97999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Dried Oregano
2 cup Beef Broth
0.25 cup Apple Cider Vinegar
0.25 cup Lime Juice (freshly squeezed)
2 pcs Bay Leaves
1.5 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
12 pcs Corn Tortillas (for serving)
0.5 cup White Onion (finely diced, for topping)
0.5 cup Cilantro (freshly chopped, for topping)
6 pcs Lime Wedges (for serving)
Instructions
1
Prepare and Sear the Beef (15 mins)
Pat the chuck roast chunks dry with paper towels. Season generously all over with 1 tsp of salt and 0.5 tsp of black pepper.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the beef chunks in the hot oil, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side until a deep brown crust forms. Work in batches if necessary.
Remove the seared beef from the pot and set aside on a plate.
2
Sauté Aromatics and Build the Sauce (8 mins)
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
Add the minced chipotle peppers and adobo sauce, and stir to combine.
3
Braise the Beef (10 mins)
Return the seared beef and any accumulated juices to the pot.
Pour in the beef broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This adds immense flavor.
Stir in the apple cider vinegar, lime juice, bay leaves, and the remaining 0.5 tsp of salt.
Bring the liquid to a simmer, then reduce the heat to low and cover the pot tightly.
4
Slow Cook Until Tender (3 hours)
Let the beef simmer gently for 3 to 3.5 hours. Maintain a gentle simmer, with small bubbles breaking the surface occasionally. The beef is done when it is fork-tender and easily falls apart.
5
Shred the Beef and Finish the Filling (20 mins)
Carefully transfer the cooked beef chunks to a large bowl. Remove and discard the bay leaves from the pot.
Use two forks to shred the beef. It should come apart with very little effort.
Return the shredded beef to the pot with the cooking liquid. Stir well to coat the meat in the sauce.
Simmer uncovered over medium heat for 10-15 minutes, allowing the sauce to thicken slightly and the beef to absorb more flavor.
6
Assemble the Tacos (5 mins)
Warm the corn tortillas by heating them for 30-60 seconds per side in a dry skillet or carefully over an open gas flame until pliable and slightly charred.
Pile a generous amount of the shredded beef onto each warm tortilla.
Top with finely diced white onion and freshly chopped cilantro.
Serve immediately with fresh lime wedges on the side for squeezing over the tacos.
37cal
1gprotein
8gcarbs
0gfat
Ingredients
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.