Chuck Tacos

Want a carnitas vibe for beef? We got you.

Ingredients

1 pound chuck roast 

1 teaspoon salt 

1 teaspoon pepper 

1 teaspoon smoked paprika 

1 teaspoon dried thyme 

3 cloves garlic 

8 ounces beef broth 

2 bay leaves 

1/4 cup Greek yogurt 

1 teaspoon chopped chipotle pepper in adobo 

1 tablespoon lime juice 

1/3 cup finely diced white onion 

1/4 cup finely chopped cilantro 

Street taco tortillas 

Instructions

1. In a small bowl, combine salt, pepper, paprika and thyme.

2. Pat the beef dry with a paper towel. Season beef with the spice mixture on all sides and transfer it to a Dutch oven.

3. Add the beef broth, garlic and bay leaves to the Dutch oven, cover and roast for 90 minutes to 2 hours, until the beef shreds easily.

4. Remove from the oven and increase oven to 375F. Remove the bay leaves.

5. Carefully use two forks to shred the beef; stir to mix the beef into the cooking liquid. Return to the oven, uncovered, for 20-30 minutes, until the cooking liquid is reduced and the beef becomes slightly dry and crispy on top. 

6. Remove from the oven and cool slightly.

7. In a small bowl, combine yogurt, chipotle and lime juice; set aside.

8. In another small bowl, combine onions and cilantro.

9. Add a couple tablespoons of beef to each tortilla, top with chipotle sauce and a sprinkle of the onion and cilantro mixture. 

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Chuck Tacos

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Want a carnitas vibe for beef? We got you.

Ingredients

• 1 pound chuck roast
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 3 cloves garlic
• 8 ounces beef broth
• 2 bay leaves
• 1/4 cup Greek yogurt
• 1 teaspoon chopped chipotle pepper in adobo
• 1 tablespoon lime juice
• 1/3 cup finely diced white onion
• 1/4 cup finely chopped cilantro
• Street taco tortillas

Instructions

1. In a small bowl, combine salt, pepper, paprika and thyme.
2. Pat the beef dry with a paper towel. Season beef with the spice mixture on all sides and transfer it to a Dutch oven.
3. Add the beef broth, garlic and bay leaves to the Dutch oven, cover and roast for 90 minutes to 2 hours, until the beef shreds easily.
4. Remove from the oven and increase oven to 375F. Remove the bay leaves.
5. Carefully use two forks to shred the beef; stir to mix the beef into the cooking liquid. Return to the oven, uncovered, for 20-30 minutes, until the cooking liquid is reduced and the beef becomes slightly dry and crispy on top.
6. Remove from the oven and cool slightly.
7. In a small bowl, combine yogurt, chipotle and lime juice; set aside.
8. In another small bowl, combine onions and cilantro.
9. Add a couple tablespoons of beef to each tortilla, top with chipotle sauce and a sprinkle of the onion and cilantro mixture.

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