MEXICAN-STYLE SHREDDED CHUCK BEEF

Tender, flavorful chuck steak that works for tacos, quesadillas, burrito bowls, nachos, or rice bowls.

Servings: 4–6 | Cook: 2–2½ hours | Prep: 10 minutes | Total: About 2½ hours

INGREDIENTS

Ingredients:
- - 1½–2 lb boneless chuck steak
- - 1½ tsp kosher salt
- - ½ tsp black pepper
- - 1 tbsp olive oil
- - 4 cloves garlic, minced
- - 1 cup beef broth
- - 2 tbsp tomato paste
- - 1 tbsp lime juice
- - 1 tbsp Worcestershire sauce
- - 2 tsp chili powder
- - 1½ tsp ground cumin
- - 1 tsp smoked paprika
- - 1 tsp dried oregano
- - ½ tsp garlic powder
- - ¼ tsp cayenne pepper, optional
- - 1 tsp brown sugar or honey, optional, to balance the spices

Tacos:
- - Shredded cheese
- - Sour cream
- - Avocado
- - Lettuce
- - Cilantro
- - Lime wedges

Burrito Bowls:
- - Black beans
- - Corn
- - Shredded cheese
- - Avocado
- - Sour cream
- - Lettuce

INSTRUCTIONS

Instructions:
1. **Season the steak.** Pat the chuck steak dry. Cut it into 3–4 large pieces and season all over with salt and black pepper.
2. **Sear the beef.** Heat olive oil in a Dutch oven or deep skillet over medium-high heat. Brown the beef for 3–4 minutes per side. Transfer to a plate.
3. **Bloom the seasonings.** Reduce the heat to medium. Add the garlic and cook for about 30 seconds. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne. Cook for about 30 seconds.
4. **Add the liquid.** Pour in the beef broth, lime juice, Worcestershire sauce, and brown sugar or honey if using. Stir and scrape up any browned bits from the bottom of the pan.
5. **Braise.** Return the beef to the pot. Bring to a gentle simmer, cover, and cook over low heat for 1¾–2¼ hours, turning once or twice, until the beef shreds easily.
6. **Shred.** Transfer the beef to a plate and shred it with two forks. Discard any large pieces of fat.
7. **Finish the meat.** Return the shredded beef to the cooking liquid. Simmer uncovered for 10–15 minutes, stirring occasionally, until the liquid reduces and coats the meat.
8. **Taste and adjust.** Add more salt, lime juice, or chili powder if desired.

Tacos:
9. Serve in warm flour or corn tortillas with:

Quesadillas:
10. Add shredded beef and cheese between tortillas and cook in a skillet until crisp and melted.

Burrito Bowls:
11. Serve over rice with:

Nachos:
12. Layer tortilla chips with beef and cheese, bake until melted, then add your favorite toppings.

Slow Cooker Option:
13. After searing the beef, place everything in a slow cooker and cook: **Low:** 7–8 hours **High:** 4–5 hours
14. Shred the beef and return it to the juices for 10–15 minutes before serving.

NOTES
- Refrigerate for up to 4 days or freeze for up to 3 months.