Name: Shredded beef tacos with salsa
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, patted dry and cut into 1-inch chunks; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 cup water; 2/3 cup Yukon Gold potato, finely diced; 3/4 medium carrot, finely diced; 2 corn tortillas; 2 tbsp shredded part-skim mozzarella cheese; 1 1/2 tbsp salsa verde; 1 1/2 tbsp red salsa

Instructions

Prep 20 min · Cook 1 hr 35 min

Season the beef chunks with half the salt. Heat the oil in a small pot over medium-high heat. Sear the beef until browned, about 3 minutes, flip, and cook for 3 minutes more.
Add the water and black pepper to the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover with the lid slightly ajar and simmer gently for 75 minutes. Check halfway through and add a splash of water if the pot is nearly dry. Done when meat is tender enough to shred.
Stir the potatoes and carrots into the pot. Return the lid and simmer until the beef is very tender and the vegetables are soft, about 20 minutes.
Drain the cooking liquid, saving about 3 tablespoons. Use two forks to shred the beef directly in the pot. Stir the saved liquid, remaining salt, and cheese into the beef and vegetable mixture until the cheese is melted and the filling is moist. Done when opaque in the center, 160°F.
Heat a skillet over medium heat. Warm the tortillas for 45 seconds, flip, and warm for 45 seconds more until flecked with brown spots. Wrap them in a clean towel for 1 minute to steam soft.
Fill the warm tortillas with the shredded beef and vegetable mixture. Top with the salsa verde and red salsa.

Nutrition

Ingredients

Instructions

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