Chuck Roast Tacos

If you want to cook to impress save this recipe! As a taco lover I know that there are two really important factors that make a taco great: The moisture and the flavor! No one wants a dry taco that’s not seasoned. This recipe is dense with flavor and won’t disappoint a picky palate.

Watch the video on how to make these here !

Ingredients:

2-3 lbs Chuck roast, cut into 8 pieces

2 C Beef broth

1 4oz Can green chiles

1 tbsp tomato paste

1 tsp Chili powder

1 tsp salt

1 tsp paprika

(optional: for a little more spice add 2 canned chipotle peppers)

Chimichurri layer: (If you want to skip this step you can buy @HavensKitchen pre made Chimichurri sauce it’s amazing! )

1 C Flat leaf parsley

1/4 C Cilantro

1 tsp Oregano

1/2 C chopped red onion

3 cloves garlic

1/2 tsp red pepper flakes

1/2 C Extra virgin olive oil

1/4 C Red wine vinegar

3 tbsp fresh lemon juice

1 tsp salt

(mix all ingredients in a food processor and set aside)

Guacamole layer: Optional but avocados are fully of healthy fats!

3 ripe avocados

1/2 small yellow onion, diced

2 roma tomatoes, diced

3 tbsp cilantro, finely chopped

1 Jalapeno, seeded and diced

1 lime, juiced

1/3 tsp salt

Directions:

1. Remove the large pieces of fat from the meat. Cut the rest of the roast into about 8 pieces.

3. Pour all the taco seasonings into one bowl. Dip the roast pieces into the mix lightly coating each piece like a dry rub.

4. Heat the olive oil in a large pot. Add the meat and sear two sides. Add the broth, chiles and tomato paste. Bring to a boil and then lower to a medium simmer, cover and cook for 2-3 hours until the meat is very tender.

5. When the meat is ready use a fork and knife to shred it. Late your tacos with meat, chimichurri sauce and guacamole and enjoy!

*We like to use the leftovers for breakfast the next day. They go well with eggs.

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