Shredded Beef Tacos

This one time, Drew Barrymore mouthed across a crowded room that she liked my shirt.

Or Hahn’s shirt.

Or someone else’s shirt in our general vicinity (aka her studio audience).

Which, of course, automatically made us besties.

So you know that means I had to support one of her latest projects by checking her cookbook, Rebel Homemaker, out from our local library.

A must-read packed full of personal stories, photos, JOY, and crazy delicious recipes like these Shredded Beef Tacos.

 

Click here to view the video!

Ingredients

  • 2.5 lbs beef chuck, cut into 3 inch cubes
  • 1.5 tsp paprika
  • 1 tbs cumin
  • 1 tbsp coriander
  • 1 tbsp oregano
  • 1 bay leaf
  • 1 onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 jalapeno, sliced
  • 3 chipotles in adobo sauce
  • 5 cloves garlic
  • 28 ounces San Marzano tomatoes, crushed
  • 3 cups water
  • Cilantro
  • Pickled red onions
  • Lime wedges
  • Radishes, thinly sliced
  • Cotija cheese
  • Tortillas (street taco size)
  • Greek yogurt (plain)
  • Extra virgin olive oil
  • Salt
  • Pepper

Instructions

Step 1

Mix paprika, 1.5 tsp salt and 2 tsp of pepper in a bowl.

Generously rub beef with spice mix.

Step 2

Heat 1 tbsp of oil in a heavy sided pan (like a Dutch Oven) over medium-high.

Sear beef for about 3 minutes per side.

Remove beef and set aside.

Step 3

Add another tbsp of oil to the pan, along with onion, celery, carrots, jalapeño, chipotle peppers, and garlic.

Generously season with salt and pepper, and saute veggies until soft and caramelized. This should take about 8 to 10 minutes.

Step 4

Add cumin, coriander and oregano.

Stir and cook for about a minute before adding tomatoes, water, bay leaf and cilantro stems (tied in a bundle).

Step 5

Nestle beef into the pan, making sure it’s completely submerged in liquid.

Bring to a boil.

Reduce to a simmer and cover.

Cook until beef is shreddable (about 2.5 to 3 hours), checking on it every 30 minutes or so.

Step 6

Once beef is cooked through and shreddable, remove it from the pan, along with the cilantro stems.

Remove pan from heat and blend sauce until smooth. If sauce is too thick, go ahead and add a splash of water until you get your desired consistency.

Step 7

Shred beef and add it to the sauce.

Step 8

Serve over a generous pile of Greek yogurt, garnished with pickled red onions, thinly sliced radishes, cilantro leaves and a sprinkling of Cotija cheese.

Scoop this fabulousness into tortilla shells and enjoy the heck out of it.

Sidenote

Original recipe has been altered slightly – because that’s showbiz, baby.