Shredded Beef Tacos with Pico de Gallo

These Easy Shredded Beef Tacos with Pico de Gallo proceed for a quick, mid-week supper when time is uncomfortable, and you need to stretch that pound of ground beef few when serving the family. Use my Domestic Taco seasoning made from kitchen spices, and the taste is excellent. Taco Tuesdays can be any day. How can you go wrong with tacos? What’s fun about these is they come collectively in no time, people can have pleasure doing their own, and a pound of beef stretches a long way with other stuffing and coating ingredients.

Use your crockpot for supremely tender beef in this simple taco procedure. The quick fresh pico de gallo adds crisp, taste and colour, but your preferred fresh salsa will make an outstanding taco topper in a pinch.

Good news, you can make one batch of beef and use it for both foods. It also freezes well and defrosts fast, so you can make a lot, share it up, freeze it, and pull out a vessel or two as needed.

Once your beef is cooked (which you can do in advance), the rest is swift and straightforward to make, preparing this a handy weeknight supper.

These shredded beef tacos are one of my family’s beloved food. They taste high coated with fresh pico de gallo and can be served on both normal hard shell tacos or soft tortillas. We’ve even used this shredded beef for burritos and chimichangas as well.

INGREDIENTS

• Tacos
• Three tablespoons chilli powder
• One tablespoon dried oregano
• One tablespoon ground cumin
• ¼ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• 3 pounds beef chuck, trimmed and cut into 1-inch cubes
• One tablespoon extra-virgin olive oil
• One large onion, halved and sliced
• 1 cup low-sodium beef broth
• Three tablespoons tomato paste
• 16 corn tortillas
• Lime wedges for serving
• Pico de Gallo
• ¾ cup diced tomato
• ½ cup chopped fresh cilantro
• ¼ cup finely diced red onion
• One finely diced jalapeño pepper
• One tablespoon lime juice
• salt

INSTRUCTIONS

• Combine chilli powder, oregano, cumin, salt, cayenne and garlic powder in a small bowl.
• Sprinkle beef with the mixture.
• Heat oil in a skillet and heat.
• Add the beef and cook, 5 to 6 minutes total.
• Place onion and put the beef over it.
• Whisk broth, tomato paste and the spice mixture together and pour over the beef.
• Cook on High for 4 hours.
• Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.
• Serve the beef with tortillas, the pico de gallo and lime wedges.

Serve with love