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Pioneer Woman Shredded Beef Tacos

Pioneer Woman Shredded Beef Tacos

Erin Table for Seven
This Pioneer Woman Shredded Beef Tacos recipe is the only beef recipe you will ever need! It’s unbelievably tender and rich in flavor, and made with simple ingredients! It is so easy to prepare, so versatile, and freezer-friendly!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 490 kcal

Ingredients
  

  • 1 (3-4 pound) boneless beef Chuck Roast trimmed of excess fat and cut into 3-inch pieces

Seasoning Blend:

  • 1 tablespoon each cumin, Mexican oregano, and smoked paprika
  • 1 teaspoon each chili powder, onion powder, garlic powder, and coriander
  • Kosher salt and ground black pepper to taste

Shredded Beef:

  • 2 tablespoons neutral oil vegetable or canola, divided
  • 1 large yellow onion peeled and chopped into medium dice
  • 4-6 cloves garlic peeled and minced
  • 2 tablespoons tomato paste
  • 2-7 chipotle peppers in adobo sauce plus 1 tablespoon sauce – peppers roughly chopped, keep peppers and sauce separate
  • ⅓ cup fresh lime juice about 2 large limes
  • 1 ¼ cup beef stock
  • ¾ cup picante sauce (salsa)
  • 1 bay leaf Mexican bay leaf or regular bay leaf

Optional for Serving:

  • fresh cilantro, lime wedges, warm corn tortillas, pico de gallo, crumbled Cotija, Guacamole, sour cream

Instructions
 

  • Combine seasoning blend: Put all the ingredients for the spice mix in a small bowl – paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander. Add 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. Stir well to combine.
  • Season beef: Put the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over the beef. Work the spices into the meat with your hands.
  • Sear beef: In a Dutch oven or large heavy-bottomed pot, heat 1 1/2 tablespoons oil over medium-high heat. Add meat (in batches if necessary) and brown on all sides, about 8 minutes. Add more oil if necessary if browning meat in batches. Remove to a plate.
  • Sauté vegetables: As soon as the pot is now empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions. Season the onions with a pinch of pepper and a pinch of salt. Sauté, stirring occasionally, for about 3 minutes. Stir in garlic and the remaining seasoning blend. Cook, stirring constantly, for about 30 seconds before it becomes fragrant. Then add the tomato paste and chopped chipotles. Stir constantly until the paste is caramelized, about 1-2 minutes.
  • Deglaze + add beef: Deglaze the pan with lime juice. Cook, scraping up any browned bits at the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Mix well, and then add the seared beef, along with any accumulated juices, to the pot.
  • Cover + cook: Bring the contents to a simmer. Cover the pot and reduce the heat to low. Simmer covered for 3 – 3 1/2 hours, or until the meat becomes tender and falls apart. You should stir the beef every hour to achieve the best results.
  • Shred beef: Turn off the heat in the pot. Remove the bay leaf with tongs and discard it. Shred the beef with two forks (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
  • Gently simmer to warm: Reduce the heat to low and gently simmer the meat for about 10-15 minutes.
  • Serve: To serve, place beef in a serving dish and top with cilantro. Serve with lime wedges.
  • For tacos: Add shredded cheese to warmed corn tortillas and top with shredded beef; garnish with chopped veggies, pico de gallo, fresh cilantro, guacamole, or sour cream.

Notes

  • Don’t overstuff: Be careful not to overload your Pioneer Woman Shredded Beef Tacos with too many fillings! It can be tempting to fill each tortilla with all your favorites, but don’t do it! You need to fold the tortilla over the fillings. Tacos aren’t a knife and fork meal.
  • Consider your fillings: You can balance flavors by pairing spicy salsas with cooling vegetables or sour cream. The same applies to texture – pair tender beef with crunchy, fresh toppings.
  • Eat them fresh: Tacos become soggy if they aren’t eaten right away.

Nutrition

Calories: 490kcalCarbohydrates: 9gProtein: 46gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 156mgSodium: 540mgPotassium: 1064mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 8mgCalcium: 67mgIron: 6mg
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