Description
Crunchy tacos filled with slow-simmered shredded beef, topped with fresh lettuce and tomatoes, perfect for busy weeknights.
Ingredients
- 3 lb beef chuck roast (well-marbled)
- 3 quarts water (or enough to cover the roast)
- 1 large onion, peeled and halved
- 8 garlic cloves, whole
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2–3 bay leaves (optional)
- 1 tsp ground cumin (added after shredding)
- 20 small or regular tortillas (corn or flour)
- 1 head iceberg or romaine lettuce, shredded
- 3 Roma tomatoes, diced
- 1 lb block mild Cheddar or Monterey Jack, finely shredded
Instructions
- Season the chuck roast with salt and black pepper.
- For stovetop method: Place the roast, onion, garlic, bay leaves, and water in a stockpot. Bring to a gentle boil, reduce heat, and simmer for 2.5–3 hours until fork-tender.
- For Instant Pot method: Place the roast, onion, garlic, bay leaves, and water in the Instant Pot. Seal and cook on Manual/High Pressure for 60–75 minutes, then allow a 10–15 minute natural release.
- Remove the roast and shred it using two forks, adding cumin and reserved cooking liquid to keep it moist.
- Fry tortillas in hot oil (350°F) until golden and crisp, then drain on paper towels.
- Assemble tacos by filling fried tortillas with shredded beef, lettuce, tomatoes, and cheese. Serve immediately.
Notes
For added flavor, replace part of the water with beef broth or add chili powder to the beef. Store leftovers in an airtight container for up to 4 days.