Pulled Chuck Tacos
Pulled Chuck Tacos
Rated 5.0 stars by 1 users
If you are looking to feed a crowd or to make a fabulous product for many meals, this recipe is one to hold on to. The Chuck Roast is one of my favorite cuts, as it is so flavorful. And, it’s super simple and only has 4 ingredients!
Ingredients
-
1 - 3 pound Wild Idea Buffalo Chuck Roast
-
1 - packet Jill’s Mexican Seasonings
- 2 - tablespoons olive oil
- 2 - cups Buffalo Bone Broth or Stock, or organic Beef Stock or Apple Cider, warmed
-
Pulled Chuck
- 20 - Street sized soft flour or corn tortillas
- Butter
- Organic Mexican Style Cheese or Cheese of your liking
- Pico de Gallo
- 1- cup finely diced cherry tomatoes
- ½ - cup finely diced onion, white, red or green onions
- ½ - cup finely chopped cilantro
- 1 - jalapeno pepper, finely diced
- 1 - tablespoon sugar
- ¼ - teaspoon cardamom
- ½ - teaspoon each: coriander, cumin, salt & pepper
- 1 – lime, juiced +
- *optional - a pinch of cayenne
Ingredients:
Ingredients for Tacos:
Pico de Gallo: A favorite on so many things! You may want to double up on this recipe.
Directions
Preparation:
Preheat oven to 500°. Rinse the roast under cold water, remove the netting and pat dry. Cut the roast into 4 pieces.
In a heavy pot or Dutch oven, add the seasoning packet & olive oil.
In a heavy pot or Dutch oven, add the seasoning packet & olive oil.
Place the pot into the preheated oven and allow to roast for 10 minutes.
Reduce the heat to 350°. Add the warmed broth and cover the pot. Braise for 1.5 to 2 hours. Meat should pull apart easily with two forks.
Remove the pot from the oven and turn the meat pieces over in the juices. Cover and allow to rest for about an hour, or until you can handle with your hands.
Using your hands (gloves recommended) pull the pieces apart until they are shredded to your liking. Add the juices to the shredded meat.
Season to taste. I added a pinch of Omnivore Salt & the juice of one lemon, about ¼ cup of juice.
Reheat over medium heat, prior to building Taco’s or serving.
Preparation For Tacos: (20 meaty Street Sized Taco’s)
I like to slightly brown my shells on a griddle and melt the cheese onto the shell. This is optional, but it gives your tacos a buttery toasted outside, with the melted cheese inside. So good, with just the right amount of crunch.
Lightly butter both sides of the tortillas.
On a griddle, over medium high heat, place the tortillas on the griddle for about 2 minutes, until warmed through.
Turn the tortillas and top with cheese. Grill until tortillas start to puff up and cheese starts to melt.
Remove tortillas from the griddle and place in a taco holder.
Stuff with the Pulled Chuck and top with Pico de Gallo.
Preparation for Pico de Gallo:
Toss all ingredients together. Season to taste. Best if made a few hours prior to serving.
Hi Janet. Yes, it could. Adjust time to your temp. The lower the heat the longer the time, the higher the heat the shorter the time.
Can this recipe also be done in a slow cooker?