Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 head of butter or romaine lettuce, leaves separated
- 1 cup chopped tomatoes
- 1 avocado, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- Lime wedges for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and cook for another minute until fragrant.
- Season the beef chuck roast with chili powder, ground cumin, smoked paprika, sea salt, and black pepper. Brown each side of the roast in the pot for approximately 3-4 minutes.
- Pour in the beef broth and Worcestershire sauce, cover the pot, and lower the heat. Simmer for 3 to 4 hours, or until the beef is tender enough to shred.
- Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the cooking liquid.
- To serve, take a leaf of lettuce and fill it with the shredded beef. Top with diced tomatoes, avocado, shredded cheese, and fresh cilantro.
- Serve with lime wedges on the side for added flavor.
Notes
- For an added kick, mix in diced jalapeños or a dash of hot sauce while the beef simmers.
- Feel free to swap the beef for shredded chicken or pork for different flavors.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg