Shredded Beef Tacos

by

This is another recipe from Joy in Texas.  YUMMY!!!

 

2-3 lb chuck roast
salt and pepper to taste
1 onion, diced
½ cup beef broth
1 t cumin
1 t cayenne
1 t smoked paprika
3-5 garlic cloves, minced
2 T tomato paste
2 jalapeno, diced (more or less to your taste)
¼ cup lime juice

Add the cumin, cayenne, paprika and lime juice to the beef broth and set aside.
Salt and pepper both sides of chuck roast and brown in heavy skillet on all sides.  After it has browned sufficiently then place it in the crock pot.
Lower the heat on the skillet and toss the diced onions, garlic and jalapeno in the skillet and begin to de-glaze the pan.  Add the broth/lime juice and spices and the tomato paste and continue to de-glaze the pan (this doesn’t take much time so don’t over cook it). Pour this mixture over the meat and cook on low for 6-8 hours.
When the meat is fally-aparty, take a couple forks and shred it up, mixing in all the goodies.
Serve on warm tortilla’s (corn or flour, your choice) with toppings such as queso fresco, diced red onion, chopped cilantro.

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