Mexican food is my biggest downfall…I love it! So, this easy recipe for Shredded Beef Tacos is one of our family’s go-to recipes. They are wonderful!
For this recipe, you’ll notice that it calls for corn tortillas. I used to not like corn tortillas very much because they tend to be dry and crumbly. To avoid that bad texture, I warm them on a dry griddle or nonstick skillet. Just place them over medium-high heat and warm for a minute or so on each side, then immediately place in a stack and sealed in foil to keep warm. They come out soft and delicious every time.
In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium high heat.
Remove brisket to a plate. Add onions to pan and sauté until lighly browned. Add beer and deglaze pan. Meanwhile, rub brisket on both sides with garlic and salt, then chipotles. Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid. Place in a 350 degree oven for 3 hours, or you could place the ingredients (after browning) in a slow cooker and cook on low for about 6 hours.
Remove brisket from oven, then place on a cutting board to let cool. Shred meat with a fork and your fingers. Roughly chop meat and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if more, pour off some).
Mix in lime juice, cilantro and scallions. Stir to combine. Serve in warm corn tortillas topped with pico de gallo and cubed avocado.
Shredded Beef Tacos with Avocado and Lime
Shredded Beef Tacos with Avocado and Lime Author: Jennifer Locklin
Author: Jennifer Locklin
Ingredients
- 2 lbs. flat-cut beef brisket, trimmed
- 1 Tablespoon olive oil
- 12 oz Mexican beer (used: Negra Model)
- 2 cloves garlic, smashed
- 1 large onion, diced
- 1⁄4 cup fresh lime juice
- 1⁄4 cup finely chopped cilantro
- 2 Tablespoons chopped canned chipotle chiles en adobo
- 4 scallions, chopped
- 24 Warmed corn tortillas
- 2 avocados, pitted and sliced
- 1 Tablespoon seasoning salt (used: Original Jane’s Krazy Mixed Up Salt)
- Premade pico de gallo (used: local produce department brand H-E-B)
Instructions
- In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium high heat.
- Remove brisket to a plate. Add onions to pan and sauté until lighly browned.
- Add beer and deglaze pan. Meanwhile, rub brisket on both sides with garlic and salt, then chipotles.
- Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid.
- Place in a 350 degree oven for 3 hours.
- Remove brisket from oven, then place on a cutting board to let cool. Shred meat with a fork and your fingers. Roughly chop meat and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if more, pour off some).
- Mix in lime juice, cilantro and scallions. Stir to combine.
- Serve in warm corn tortillas topped with pico de gallo and cubed avocado.
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I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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