Description
Tender, slow-roasted beef shoulder shredded and wrapped in warm tortillas with savory spices. A comforting, high-protein meal that’s perfect for families.
Ingredients
Scale
- 3–4 lbs beef shoulder (chuck roast)
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and black pepper to taste
- 6 large flour tortillas
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat your oven to 300F (150C).
- Rub the beef shoulder with salt, pepper, cumin, and smoked paprika on all sides.
- Heat olive oil in a Dutch oven over medium-high heat and sear the beef until deeply browned on all sides.
- Remove beef and sauté onions and garlic in the same pot until translucent.
- Return beef to the pot and pour in beef broth and apple cider vinegar.
- Cover with a tight lid and roast in the oven for 4-6 hours until the meat is fork-tender.
- Remove meat to a platter and shred with two forks.
- Simmer the remaining pot liquid for 10 minutes to reduce, then pour over the shredded beef.
- Warm tortillas and fill with beef and desired toppings. Fold and serve.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Roasting
- Cuisine: Tex-Mex