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Shredded Beef Tacos

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 10 mins
Cook time 6 hrs
Yield Serves 6
This is a simple beef taco recipe for a busy weeknight. Serve with fresh salsa and lime.

Ingredients

  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 pounds top round roast
  • 1 tablespoon olive oil
  • 1 8-oz. can tomato sauce
  • 1/2 chipotle chile in adobo sauce, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 12 corn tortillas

Nutrition Information

  • calories 341
  • fat 9 g
  • satfat 2 g
  • protein 39 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 70 mg
  • sodium 738 mg

How to Make It

  1. Combine salt, chili powder, cumin and coriander; rub all over roast. Warm oil in a large heavy pot over medium-high heat. Sear meat on both sides, about 4 minutes total.

  2. Place meat in slow cooker. Mix tomato sauce, chipotle and garlic; pour over meat. Cover and cook on low until fork-tender, about 6 hours. Shred meat, combine with enough sauce to moisten, and serve with tortillas.