Recipe by CINDYLU35
"We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa."
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1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 pounds
beef chuck roast, trimmed and cut into 1-inch thick slices
salt to taste
Absolutely excellent! So tender and the favor was perfect! I only had time to marinate for an hour, and it still turned out great.
I loved the simplicity of this, and the beef was tender. I just thought it was lacking a little zing. I will definetly make it again, just might tweek it a little to add a bit more flavor. Thanks for sharing..
Wow! After making this recipe I will never go back to ground beef tacos again! The meat came out so tender and moist and the flavor was excellent. I marinated it overnight following the marinade exactly as written in the recipe. When I baked it in the oven, I used a can of beef broth instead of beef stock. Looking forward to making it again for company - it's a keeper!
I’m glad I doubled this, using a 3-pound roast, because now we can enjoy this again! The recipe has immediate appeal; still, I found I was going to play with it. Chuck is a fatty cut so I didn’t see the need to add ANY oil, let alone so much. In fact, I trimmed the roast of a good deal of the fat before throwing it in the Crock Pot (rather than the oven). I used no oil, and only one cup of beef stock, even tho’ I doubled the recipe. I couldn’t see adding what would have been two cups of stock only to “drain and discard 80% of the liquid” as the recipe directs! In addition to doubling the remaining ingredients for my 3-pound roast, I added a teaspoon each of Mexican oregano and salt, and a good handful each of chopped Poblano peppers and onions. Since it would spend 8-10 hours in the Crock Pot, I skipped the marinating process, simply putting all ingredients in the Crock Pot from the start. This was excellent; tho’ I must stress that the oil can/should be eliminated and only use half as much stock so you don’t need to discard any! I used this to make shredded beef enchiladas and we both loved it and are looking forward to enjoying this once again as tacos.
This was so easy! It was tender and flavorful. My husband said it needed nothing but cheese!
My sons favorite meal is tacos so he was hesitant, but I make this in my crockpot. Wrap up the beef with marinade in foil, not necessary to marinate ahead, and put the whole thing in my crock. Cook 8 hrs. on low, then remove beef and shred, put back in crock with juices and serve. It is delicious, easy and great left overs. We top with a slaw of shredded cabbage, tossed with red wine vinegar, a dash of sugar, salt and chili powder to taste. Easy delicious meal, easy clean up.
I HAVE to tell you... I made this today... as I do with most recipes, I changed it up... but just a bit... added twice the amt of lime and vinegar...added more of the spices...browned the 1 in cuts of meat before I put them in the oven w the marinade and beef broth......I put the shredded meat on toasted corn torillas... with some diced avocado, shredded cheddar and tomatilla salsa.... THEY WERE FABULOUS... the lime hit you smack in the face.... my husband who is SO spoiled when it comes to food told me they were great! THANKS
Made this tonight, and the only thing my husband said once he cleaned his plate was, "Whatever you did to the meat, do it again." I'd say it was a success!
* Percent Daily Values are based on a 2,000 calorie diet.
Shredded Beef Tacos with Lime
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 300
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