- 1/4 cup vegetable oil
- 2 tablespoons vinegar
- 2 tablespoons lime juice
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 3 cloves garlic, minced
- 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
- 1 cup beef stock
- salt to taste
- Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
- Bring beef to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
- Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
03/18/2017
recipepes.com
Shredded Beef Tacos with Lime, recipe
PT15M
PT1H
5
455 calories
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