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Berea Taco Recipe

A flavorful dish with warm tortillas, tender meat, and a blend of spices that brings the heart of Mexico into your kitchen.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 tacos
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef chuck roast or brisket
  • 2 tablespoons oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 corn tortillas
  • Chopped cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large Dutch oven or slow cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Tongs
  • Serving platter

Method
 

  1. Trim excess fat from the beef.
  2. In a large Dutch oven, heat the oil over medium-high heat.
  3. Sear the beef on all sides until browned.
  4. Add the chopped onion and garlic, and cook until softened, about 3 minutes.
  5. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
  6. Add the beef broth and scrape up any brown bits.
  7. Cover the pot and reduce the heat to low. Cook for 3 hours, turning occasionally.
  8. Remove the beef, shred it using two forks.
  9. In a dry skillet, warm the corn tortillas for about 30 seconds on each side.

Notes

For an authentic touch, dip the tortillas in the cooking liquid before filling them.