Pioneer Woman Shredded Beef Tacos Recipe

This Pioneer Woman Shredded Beef Tacos Recipe is a tender and flavorful recipe, which is made with chuck roast and bold chipotle powder. It’s perfect for taco night, ready in about 2 hours and 50 minutes.

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Pioneer Woman Shredded Beef Tacos Recipe Ingredients

For the Spice Mix:

• 1 1/2 tbsp chipotle powder
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tsp All Spice
• 1 tsp coriander
• 2 tsp onion or garlic powder
• 1 tsp salt
• 1 tsp black pepper

For the Beef & Sauce:

• 1 – 2 tbsp olive oil
• 3 lbs chuck roast or brisket
• 5 garlic cloves, minced
• 1 large onion, diced
• ¾ cup orange juice
• 2 tbsp lime juice
• 14 oz can crushed tomatoes
• 2 cups beef broth
• ½ cup water

How To Make Pioneer Woman Shredded Beef Tacos Recipe

1. Season and Sear the Beef: Combine all the spice mix ingredients. Rub about 4 teaspoons of the mix all over the beef. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Remove the beef and set it aside.
2. Sauté Aromatics: In the same pot, add the diced onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Build the Sauce: Pour in the orange juice and lime juice to deglaze the pot, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, beef broth, water, and the remaining spice mix.
4. Simmer the Beef: Return the seared beef to the pot. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours.
5. Reduce the Sauce: After 2 hours, uncover the pot and continue to simmer for another 30 minutes to allow the sauce to reduce and thicken.
6. Shred and Serve: Carefully remove the beef from the pot; it should be fall-apart tender. Shred it using two forks. If you prefer a smoother sauce, you can blend it with an immersion blender. Return the shredded beef to the sauce and stir to combine. Serve warm with tortillas and your favorite toppings.

Recipe Tips

• Why sear the beef first? Searing the meat creates a deep, caramelized crust through the Maillard reaction. This step is crucial for developing a rich, complex flavor in the final dish.
• How can I adjust the spice level? The heat comes from the chipotle powder. To make it milder, reduce the amount to 1 tablespoon or less. For a spicier version, add an extra teaspoon or a pinch of cayenne pepper.
• What’s the best cut of beef for shredding? Chuck roast is ideal because its fat and connective tissue break down during the long, slow cooking process, resulting in incredibly tender, juicy meat. Brisket is another excellent option.
• How do I get a thick sauce? Simmering the sauce uncovered for the last 30 minutes allows the excess liquid to evaporate, concentrating the flavors and thickening the sauce naturally.

What To Serve With Shredded Beef Tacos

These tacos are a feast on their own. Set up a taco bar with:

• Warm corn or flour tortillas
• Cotija cheese, diced white onion, and fresh cilantro
• Pickled red onions and sliced jalapeños
• Sour cream or a drizzle of Mexican crema
• Lime wedges for squeezing

How To Store Shredded Beef Tacos

Refrigerate: Store the leftover shredded beef in its sauce in an airtight container in the refrigerator for up to 4 days. Freeze: This recipe freezes beautifully. Let the beef cool completely, then store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Shredded Beef Tacos Nutrition Facts

• Calories: 372 kcal
• Protein: 35g
• Fat: 20g
• Carbohydrates: 12g
• Sodium: 780mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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