These shredded beef tacos with avocado coleslaw will have your mouth watering with this slow cooked tender beef. The avocado slaw finishes it off with a nice creamy crunch.
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Here’s is a delightful recipe that’s perfect for entertaining. Superbowl recipe anyone? This fits the bill. It’s easy to prepare and gets you out of the kitchen.
Yes we are going to roast this baby in the oven for 3 to 3 1/2 hours to create a tender beef that can be cut with a fork.
Heat up some corn or even flour tortillas in a tortilla oven. You can buy one of these tortilla ovens like the one I use in this video by going through my website and clicking this link: http://www.cooking-mexican-recipes.com/mexican-online-store.html
Just click on “Let’s Make Tortillas” and click to the second page to find them. Please note that I will make a small commission on your purchase at no additional cost to you.
So the beauty of this recipe is that it is slow cooked in the oven and you can make the slaw up ahead of time, freeing you up to enjoy the party too! Just don’t add that avocado til the end! 🙂
Shredded Beef with Avocado Slaw
3 lb. boneless chuck roast
3 cups beef broth
1/2 cup red wine (cabernet)
2 tsp. chile powder
2 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 or more chipotle pepper in adobo sauce
2 tsp. ground cumin
1 medium onion diced
1 – 4 ounce can green chiles, diced
1/2 tsp. smoked paprika
2 – 3 Tbsp. coconut oil
Avocado Slaw
3 – 4 cups green cabbace, finely shredded
1 large avocado, cubed
1/2 cup red bell pepper, diced
1/3 cup red onion, diced
2 Tbsp. fresh lime juice
lime zest
1/2 cup greek yogurt
1 tsp. honey
2 carrots, grated
salt to taste
Directions:
Preheat oven to 300 degrees F.
Add coconut oil to a stainless steel frying pan over medium high heat. Once the oil is hot, place the roast in the pan and let it sit for 1 to 2 minutes. Don’t move the roast, just let it sear.
Turn the roast over and repeat. Then sear the sides of the roast, rotating as it sears. Then place the beef into a roasting pan.
Back to the frying pan: add 1 Tbsp. more of coconut oil to the pan over medium high heat. Once it is hot add the onion and saute for 4 to 5 minutes, stirring frequently until soft and translucent.
Add the wine to deglaze the pan. Stir and loosen all the brown bits from the bottom of the pan. This is where you get some really nice flavor. After 4 to 5 minutes place the onion/wine mixture into the roasting pan with the beef.
Next add beef broth, green chiles, paprika, cumin, garlic powder, chile powder, salt, 1 or more chipotle peppers (whole), a few drops of the adobo sauce (if you like more heat) to the roasting pan. Give all this a little stir and then cut off the strings around the roast, if yours has them.
Cover the pan and place in a 300 degree F. oven for 3 to 3 1/2 hours.
Avocado Slaw
Directions:
In a medium size bowl, add the yogurt, lime juice, honey, pinch of salt, and whisk the ingredients together. Then add 1 tsp. of olive oil and the lime zest. Stir again.
Place cabbage in a large bowl and add the carrots, onion, bell pepper, and toss those ingredients together. Add the dressing and toss thoroughly to combine.
Cover and place in the refrigerator until ready to serve. We will add the avocado just before serving.
Putting It All Together
When the beef is done cooking (it will be fork tender) remove it from the oven and let it cool for just 5 minutes.
Then take chunks of beef and place on a cutting board and shred the beef with two forks. Remove any visible fat and throw it away.
Place the shredded beef back in the sauce to keep warm. If you wish to reheat the beef, just cover and place back in the oven until hot.
To Serve:
Add the cubed avocado to the cabbage and toss gently.
Heat corn or flour tortillas in a tortilla oven (as per video) or any method you prefer, add a layer of beef, top with avocado coleslaw and enjoy!
Do you love Mexican food and want more? Click this link for my Mexican food playlist: https://www.youtube.com/playlist?list=PL553F14121DBB9587
Thanks for watching and sharing!
Rockin Robin
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