Description
Enjoy the rich flavor of tender beef with crispy edges served in warm tortillas and topped with creamy guacamole.
Ingredients
Scale
- 1 boneless beef chuck roast (about 4 pounds)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons taco-style seasoning
- 3 large ripe avocados
- Juice of 2 limes
- Juice of 1/2 orange (optional)
- Zest of 1 lime
- 2 to 3 tablespoons finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Warm tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- Finely chopped white onion
- Fresh cilantro, chopped
- Salsa or chili-based sauce (optional)
Instructions
- Preheat your oven to 325°F (163°C). Season the beef chuck roast generously with salt, black pepper, and taco seasoning.
- Place the beef in a roasting pan and cover with foil. Roast in the oven for about 4 hours until tender.
- Use two forks to shred the beef. If it doesn’t shred easily, return it to the oven for another 30 minutes.
- Increase the oven temperature to 425°F (218°C). Spread the shredded beef onto the roasting pan in a single layer and roast uncovered for 20-25 minutes until crispy.
- Mash avocados in a bowl and mix in citrus juice, zest, salt, and pepper. Fold in chopped red onion and cilantro.
- Warm tortillas and assemble tacos with guacamole, crispy beef, shredded cheese, and fresh toppings. Serve with salsa if desired.
Notes
For leftovers, store beef and guacamole separately in the refrigerator. Reheat beef before serving.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 425
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg