WEBHeat a dutch oven over medium high heat. Add half the chuck roast pieces in a single layer and sear 4-5 minutes, or until a deep golden brown crust forms. Turn the pieces and …
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WEBMake the spice mix. In a small bowl or jar, combine the chili powder, smoked paprika, ground cumin, dried oregano, onion powder, garlic powder, and salt. Make braising …
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WEBPreheat oven to 325F (not fan-assisted) Scatter the onion onto the bottom of a lightly greased Dutch oven with a lid. Place the beef on top of the onions. Add all the …
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WEBInstructions. Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper. Liberally season the beef portions …
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WEBHeat the skillet to medium heat and add a corn tortilla (or a low carb tortilla if keto) Allow the tortilla to cook for 1-2 minutes, or until crispy and golden. Flip the tortilla over and allow …
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WEBAdd in the quartered onion and smashed garlic cloves. Pour the remaining beef broth into the slow cooker, just enough to cover the meat, pressing down into the broth. Add in …
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WEBToss in the garlic, chili powder, cumin, paprika, coriander, dried oregano, black pepper and tomato paste to the pot and stir another 2 minutes to toast the spices. Optional step: …
WEBFirst, cut the meat into large chunks. Then, place the meat, onion, garlic, and bay leaf in a large pot or Dutch oven and cover with water. Cook over medium-high heat until it starts …
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WEBStir in the adobo sauce, stock, picante sauce and bay leaf. Add the seared beef to the pot. Cover + cook: Bring the barbacoa sauce and beef to a simmer. Cover the pot and …
WEBTransfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef. Cover and cook on high for 5 hours or low for 8 hours, until the beef easily …
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WEBIn a large, heavy-duty Dutch oven over medium heat, toast 1 ½ teaspoons cumin seeds and 1 teaspoon coriander seeds until fragrant and starting to lightly toast, 3–5 minutes. …
WEBAllow the mixture to simmer for about 2 minutes, then add the remaining spices, adobo sauce, and crushed tomatoes. Stir, remove from the heat, and carefully pour (or ladle) …
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WEBIn a small bowl, stir together the cumin, garlic powder, chili powder, smoked paprika, and 1 teaspoon salt in a small bowl. Sprinkle the spice mixture evenly over the meat, patting …
WEBSet the roast aside. Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and …
WEBInstructions for Instant Pot Mexican Shredded Beef. Follow the same prep instructions as the Crock Pot version, EXCEPT for add ½ cup more beef broth (so, 1 cup broth total). …
WEBInstructions. Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels. Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) …