SHREDDED BEEF TACOS

INGREDIENTS:
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3-4lb. beef shoulder
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1 bottle of your favorite stout beer
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1 can Rotel® tomatoes and green chilis
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16oz can diced roasted tomatoes
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1 can diced roasted green chilis or 1 cup fresh roasted chilies
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1 yellow onion, sliced
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1/4 cup Worcestershire sauce
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1 bay leaf (optional)
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2 garlic cloves, finely chopped
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Juice of 1 lime
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16oz can beef broth
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Olive oil
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Flour or corn tortillas
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Taco toppings of your choice.
Beef Rub:
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1/4 cup black pepper
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1/4 cup sea salt
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3 tbsp cumin
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3 tbsp paprika
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2 tbsp garlic powder
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2 tbsp onion powder
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2 tbsp ancho chili powder
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1 tsp cayenne pepper
Note: Try this recipe with 2 tsp Durty Gurl Bloody Mary Rub and 1 tsp Ron's Screamin' Pig Rub to the beef rub.
INSTRUCTIONS:
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Place meat on the recteq at 250°F until an internal temp of 165°F is reached.
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Mix ingredients for rub.
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In a roasting plan, combine the beer, sliced onions, Rotel, tomatoes, chilies, Worcestershire, chopped garlic, lime juice, beef broth, bay leaf, 2 tbsp of beef rub, and a cup or two of water (ensure there is enough liquid to braise the beef).
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Place the beef in the liquid and place back on recteq at 350°F until an internal temp. of 203°F is reached, or when the beef is fork tender and easily shreds.
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Shred the beef in the braising liquid and serve with tortillas and toppings of your choice.
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