Description
Savor the vibrant flavors of these chuck roast tacos, featuring tender shredded beef seasoned with a medley of spices and brightened by orange juice.
Ingredients
Scale
- 4 pounds boneless beef chuck roast
- 4 tablespoons Dalkin&Co Taco Seasoning
- Kosher salt
- Freshly cracked black pepper
- 2 onions, quartered
- ½ cup orange juice
- ½ cup beef stock
- Small flour tortillas
- 1 recipe guacamole
- Your favorite salsa
Instructions
- Preheat your oven to 325°F (163°C).
- Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.
- Place the seasoned roast into a Dutch oven. Add the orange juice, beef stock, and quartered onions.
- Secure the lid and transfer the pot to the oven. Bake for 210-240 minutes, or until the meat is tender and easily shreds with a fork.
- After cooking, remove the roast from the oven and shred it into large chunks using two forks.
- If necessary, return it to the oven with the lid on for an additional 30 minutes.
- Increase the oven temperature to 425°F (218°C). Toss the shredded meat with the onions and a bit more taco seasoning on a baking sheet. Bake uncovered for 15-25 minutes or until the meat begins to caramelize and crisp up.
- While the meat crisps, make the guacamole.
- Char the tortillas over an open flame for added flavor.
- Assemble your tacos by spreading a dollop of guacamole on each tortilla, adding a generous spoonful of the shredded meat, and finishing with your favorite salsa.
Notes
Let the meat rest for 10-15 minutes after shredding to ensure juiciness. Don’t skip the crisping step for a better texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chuck roast, tacos, slow-cooked, beef, Mexican cuisine, family recipe