Pulled Beef Tacos

 

1 (2-3lb) chuck roast 

2 tbsp Red Chili spice mix 

1/2 cup apple cider vinegar

1 cup apple juice 

2 white onion (roughly chopped)

2 tbsp olive oil 

 

PICO DE GALLO 

4 roma tomatoes

1 jalapeno 

1/2 red onion 

4 sprigs cilantro

1 lime 

 

1 (250ml) pkg sour cream 

1 tbsp Red Chili spice mix 

1 lime (juiced) 

 

TACOS 

1/2 bunch cilantro 

4-5 red radish (thinly sliced) 

1 cup cotija cheese 

Corn tortillas

Lime wedges

 

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• Preheat oven to 350°

 

• Trim any large pieces of fat and/or sinew from chuck roast, coat with spice mix and massage all over

 

• In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear chuck roast until browned on all sides - remove roast and set aside

 

• Deglaze bottom of pan with apple juice. Once all brown bits have lifted off bottom of pan, remove from heat. Add vinegar and white onion and place roast back in pot. Be sure meat is resting on top of evenly spread onions 

 

• Place lid on dutch oven and move pot to inside oven. Let cook for approx. 6 hours - checking occasionally (add more liquid if need be)

 

• In medium size bowl, dice roma tomatoes, jalapeno (remove seeds for less spice) and red onion. Finely chop cilantro, juice lime and combine ingredients. Set aside in fridge 

 

• Mix together sour cream, Red Chili spice mix and lime juice in small bowl - stir until combined 

 

• Once beef is fork tender, remove from oven and shred carefully with two forks 

 

• Assemble tacos with pulled beef, pico de gallo, radish, cilantro, cotija cheese and top with sour cream mix

 

• Garnish with a lime wedge and serve!