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Shredded Beef Tacos

February 19, 2015 By Sarah 'n Spice 29 Comments

Shredded Beef Tacos

Sundays are my favorite day of the week. Yes, I know it’s Thursday, but this gives you plenty of time to prepare for these Shredded Beef Tacos for Sunday’s dinner. I love the relaxed feel of the day. No rushing around, plenty of time to prepare a slow cooked delicious dinner. <–My favorite meals!

Every Saturday morning I watch all my recorded cooking shows, Giada at Home, The Pioneer Woman and America’s Test Kitchen. It really gets my creative juices flowing in the kitchen. I knew immediately when I saw this recipe on America’s Test Kitchen, that it belonged in my house. You see, we are big taco eaters. There’s just something about a good taco you can’t not love. So many varieties, it’s hard to get bored of them.

The slow cooked short ribs and flavorful slaw on these tacos caught my eye. It seemed like a beautiful combination of flavors, and boy was I right. When we finally dug in, the flavor almost surprises you. It’s not spicy at all and has a wonderfully sweet and rich beef flavor. The meat was so moist and tender from the low and gentle cooking process. You prop the meat on a bed of onions so that more beef is exposed to the heat which in turn produces more browning.

More browning=More meaty flavor.

The shredded beef also makes a great filling for empanadas, tamales, and chiles rellenos…oh my!

Whether you make these this Sunday, or any other day, everyone will love them and never want to leave your house.

Shredded Beef Tacos

 Start off by shredding a head of cabbage.

Shredded Beef Tacos

 In a separate bowl, whisk together vinegar, water, sugar and salt.

Shredded Beef Tacos

 Add in the cabbage, shredded carrots…

Shredded Beef Tacos

 …and jalapenos.

Shredded Beef Tacos

 Thinly slice an onion and throw that on top too. I highly recommend a mandoline for this job. One minute and done!

Shredded Beef Tacos

 Sprinkle on some dried oregano…

Shredded Beef Tacos

 ….and mix together. Cover and refrigerate for at least an hour before serving.

Shredded Beef Tacos

 Next get out your Ancho Chiles. I found mine at the local grocery store, but if you have a hard time finding them, you can order them at Amazon.

Shredded Beef Tacos

 You want to pull the stem off, open it up and remove the seeds. Tear into 1 inch pieces.

Shredded Beef Tacos

 In a dutch oven, combine beer, vinegar, ancho chile pieces, tomato paste, garlic, bay leaves, cumin, oregano, salt, pepper, cloves, and cinnamon.

Shredded Beef Tacos

 Cut an onion, or two (depending on size) into 1/2 inch rounds and place on the bottom of the dutch oven.

Shredded Beef Tacos

Cut up the boneless short ribs into 2 inch pieces and place them over the onions in one layer. Cover and cook meat in the oven.

Shredded Beef Tacos

 After 2 1/2 to 3 hours it should look like this, nice and browned.

Shredded Beef Tacos

 With a slotted spoon, transfer the meat to a bowl. Cover with aluminum foil and set aside.

Shredded Beef Tacos

Discard bigger onion round pieces and bay leaves.

Shredded Beef Tacos

Strain liquid with a fine mesh strainer. Let strained liquid sit in bowl for 5 minutes and then skim off some of the fat.

Shredded Beef Tacos

 Place the solids into a blender. Add in the skimmed liquid and blend until smooth.

Shredded Beef Tacos

 Shred all the short ribs and put back in dutch oven. Don’t worry about cleaning it, there’s still good flavor in there.

Shredded Beef Tacos

 Add in the pureed sauce and mix together. Turn burner on medium heat, and cook for 3-5 minutes. Season with salt and pepper.

Shredded Beef Tacos

Strain out the slaw and add in chopped cilantro. Warm up corn tortillas and layer shredded beef, slaw, queso fresco, fresh cilantro and a squeeze of lime juice right on top.

Dig in!

Shredded Beef Tacos
 
Print
Ingredients
  • SHREDDED BEEF
  • 12 oz. Beer (I used Dos Equis)
  • ½ cup cider vinegar
  • 2 ounces dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
  • 2 tablespoons tomato paste
  • 6 garlic cloves, crushed and peeled
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 1 large onion, sliced into ½-inch-thick rounds
  • 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
  • 18 (6-inch) corn tortillas, warmed
  • 4 ounces queso fresco, crumbled (1 cup)
  • Lime wedges
  • CABBAGE-CARROT SLAW
  • 1 cup cider vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 head green cabbage, cored and sliced thin (6 cups)
  • 1 onion, sliced thin
  • 1 large carrot, peeled and shredded
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 1 teaspoon dried oregano
  • 1 cup chopped fresh cilantro
Instructions
  1. FOR THE CABBAGE-CARROT SLAW: Whisk vinegar, water, sugar, and salt in bowl until sugar and salt have dissolved. Add in cabbage, onion, carrot, jalapeño, and oregano and mix together. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in cilantro right before serving.
  2. FOR THE SHREDDED BEEF: Heat oven to 325 degrees. In a dutch oven, combine beer, vinegar, ancho chile pieces, tomato paste, garlic, bay leaves, cumin, oregano, salt, pepper, cloves, and cinnamon. Place onion rounds on the bottom of the dutch oven. Cover and cook until meat is well browned and tender, 2½ to 3 hours.
  3. With a slotted spoon, transfer the meat to a bowl. Cover with aluminum foil and set aside. Discard bigger onion round pieces and bay leaves. Strain liquid with a fine mesh strainer. Let strained liquid sit in bowl for 5 minutes and then skim off some of the fat. Place the solids into a blender. Add in the skimmed liquid and blend until smooth.
  4. Using 2 forks, shred all the short ribs and put back in dutch oven. Add in the pureed sauce, mix together. Turn burner on medium heat, and cook for about 3-5 minutes. Season with salt and pepper. (Beef can be refrigerated for up to 2 days; gently reheat before serving.)
  5. Warm up corn tortillas and layer shredded beef, slaw, queso fresco, fresh cilantro and a squeeze of lime juice right on top.
Notes
Recipe Courtesy of America's Test Kitchen
3.2.2925

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Comments

  1. Senika @ Foodie Blog Stalker says

    February 19, 2015 at 8:49 am

    WOW, this looks amazing Sarah!! I’ve never cooked short ribs before but you’re making me want to try them. I love your step-by-step tutorial w/pics to help us along as we go. Pinned!

    Reply
    • Sarah 'n Spice says

      February 19, 2015 at 8:55 am

      Thanks Senika! I’m always a fan of the step-by-step tutorials and seeing the recipe come together visually.

      Reply
  2. Debbie Spivey says

    February 19, 2015 at 9:23 am

    You had me from shredded beef, but when I saw the ancho chiles, WOW! This looks amazing!

    Reply
    • Sarah 'n Spice says

      February 19, 2015 at 11:39 am

      Thanks Debbie! It really is delicious and totally worth the 3 hour wait.

      Reply
  3. Cheryl "Cheffie Cooks" Wiser says

    February 19, 2015 at 12:08 pm

    Hi Sarah, I just love soft taco’s, beef, chicken you name it! Nice Job my friend!!! Your BB in Florida, Cheryl.

    Reply
    • Sarah 'n Spice says

      February 19, 2015 at 12:50 pm

      Me too! Thanks so much Cheryl!

      Reply
  4. Judi Graber says

    February 20, 2015 at 12:26 pm

    America’s Test Kitchen frequently has great recipes and I must have missed this one. Tacos with all of the goodies – yes! Thanks for bringing these to Angie’s party at Fiesta Friday #56 🙂 I too try to watch the food channel on Sat. mornings but miss America’s Test Kitchen because it comes on in the afternoon.

    Reply
    • Sarah says

      February 20, 2015 at 2:44 pm

      Happy FF! I have to record America’s Test Kitchen and watch it the following week. It’s such a wonderful show 🙂

      Reply
      • baufinanzierung rechner says

        August 29, 2017 at 1:12 am

        i hope those friends of yours know what a caring, emotional, and generous friend they have in you. u r a spcail person to take on their pain also. i hope they find comfort in that and that things get better for them soon!

        Reply
  5. Tina | Mademoiselle Gourmande says

    February 20, 2015 at 12:58 pm

    I love shredded beef. Or I think I do as I never had it. But it always looks like I would love it. I will have to get my Mum’s le creuset pot and be making this soon. Especially as I love tacos as well. Yum, so good!
    Thank you so much for bringing this to Fiesta Friday. 🙂

    Reply
    • Sarah says

      February 20, 2015 at 2:45 pm

      Oh you must try it! I so wish I had a Le Creuset of my own 🙂 Happy FF!

      Reply
    • James says

      February 20, 2015 at 11:30 pm

      I’ve totally “borrowed” my mom’s Le Creuset pot as well, while dreaming of having my own. This recipe looks like a very worthy reason to once again steal…I mean…once again “borrow” it.

      Reply
      • Sarah 'n Spice says

        February 23, 2015 at 11:18 am

        Haha! Glad I’m not the only one 🙂 Thanks for the kind words!

        Reply
  6. K / Pure & Complex says

    February 20, 2015 at 2:30 pm

    Just look at those tacos. I am in love Sarah.. I am in love. I can’t wait to try my hand at making this. Great recipe

    Reply
    • Sarah says

      February 20, 2015 at 2:45 pm

      They’re so flavorful, you won’t regret it!

      Reply
  7. Amanda says

    February 20, 2015 at 5:26 pm

    Oooooh I think I just found the next taco for us to try! Those look SO GOOD!!

    Reply
    • Sarah 'n Spice says

      February 23, 2015 at 11:19 am

      Thank you! Let me know if you do try them!

      Reply
  8. Michelle @ Giraffes Can Bake says

    February 20, 2015 at 5:32 pm

    Wow these tacos look to die for! You can’t beat slow cooked meat!

    Reply
    • Sarah 'n Spice says

      February 23, 2015 at 11:19 am

      Thanks Michelle! Slow cooked is the way to go 🙂

      Reply
  9. Natalie says

    February 22, 2015 at 9:10 am

    These look absolutely delicious!

    Reply
    • Sarah 'n Spice says

      February 23, 2015 at 11:20 am

      Thank you 🙂

      Reply
  10. Sadia says

    February 23, 2015 at 12:35 pm

    This looks amazing Sara! Im sure it will taste delicious by just looking at the ingredients.

    Reply
    • Sarah 'n Spice says

      February 23, 2015 at 1:03 pm

      Thanks! I promise it tastes as good at is looks 🙂

      Reply
  11. Julia @ Vegas Mother Runner says

    February 23, 2015 at 4:44 pm

    Wow, these look amazing. We are big taco eaters in our house too. I’m going to try this out on Sunday!

    Reply
    • Sarah 'n Spice says

      February 24, 2015 at 9:39 am

      Thanks! Let me know how you guys like them 🙂

      Reply
  12. A says

    September 15, 2016 at 5:20 pm

    I just made these and the sauce seems really bitter. I haven’t combined it with the meat yet because I wonder if I screwed something up. Thoughts? Did you taste bitterness in the final dish?

    Reply
    • Sarah 'n Spice says

      September 16, 2016 at 11:25 am

      I’m so sorry that happened . I didn’t experience any bitter taste in the dish. Perhaps it could have been the beer?

      Reply
  13. A says

    September 16, 2016 at 11:57 am

    I don’t think so…I used Sierra Nevada which is pretty mild in taste. I’m thinking maybe it was the ground clove or maybe our anchos since the ones we used were pretty big. In the end we combined it with the beef and it was good with the slaw – just a bit of a bitter undertone that was disappointing. Not your fault of course, just expected better from ATK. 🙂

    Reply
    • Sarah 'n Spice says

      September 21, 2016 at 10:28 am

      Glad it was just an undertone, thanks for letting me know 🙂

      Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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