Sirloin Tip Roast Shredded Chipotle Beef Tacos 

Adapted from: https://www.recipetineats.com/mexican-shredded-beef-and-tacos/

(Serves 4-6)

 
RandallLineback-ShreddedBeefTacos.jpg
 

 

INGREDIENTS 

SPICE MIX

2 tsp chipotle powder (increase to 1 tbsp if you like a solid kick of spice)

2 tsp paprika

2 tsp dried oregano (or 1 tbsp fresh, minced)

½ tsp ground All Spice

½ tsp ground Coriander

1 tsp Garlic powder OR 1 tsp Onion powder

½ tsp Salt

½ tsp ground Pepper

 

BEEF

2 tbsp olive oil (plus more)

1.5-2 lb Randall Lineback Sirloin Tip Roast (cut into 2 pieces)

3 Garlic cloves, minced

½ Onion, diced

¾ cup orange juice

1 tbsp lime juice

½ 14 oz can crushed tomatoes

2 cups beef or chicken stock

1/2 cup (125ml) water

Salt and pepper (to taste, at the end)

 

PREPARATION

  1. Combine the Spice Mix ingredients in a bowl. Sprinkle about 3 teaspoons over the beef pieces and pat so it sticks.

  2. Heat the olive oil in a heavy based pot over high heat (choose a pot the beef fits into relatively snugly).

  3. Brown the beef well on all sides (about 5-6 minutes total). Remove from heat to a plate.

  4. Reduce heat to medium. If the pot looks dry, add more olive oil.

  5. Add the garlic and onion and cook for 2-3 minutes.

  6. Add the orange juice and lime juice and scrape the bottom of the pot to deglaze it.

  7. Add tomato, beef stock, water, and remaining spice mix and stir to combine.

  8. Place beef back into pot.

  9. Bring to a simmer then turn the heat very low and cover—you want a very gentle simmer, not a rolling boil.

  10. Cook for 2 hours (until beef is tender enough to shred), flipping the beef after about an hour. As the beef cooks, check periodically to make sure the sauce is at a gentle simmer. If things have gone too fast, add in another ¼ cup of liquid (orange juice, water, or broth) to loosen it up.

  11. Remove the beef from the sauce.

  12. Simmer sauce, with the lid off, for 10 to 15 more minutes, stirring regularly, to reduce and thicken (you don’t want too much liquid, as it’ll make for soggy tacos!)

  13. Adjust salt and pepper to taste.

  14. While sauce is reducing, shred beef with 2 forks.

  15. Once sauce is nice and thick, add shredded beef to the pot and stir to combine.

 

TO SERVE

  • For Tacos, serve the beef with small, warmed corn tortillas, avocado slices, Pico de Gallo, crumbled cotija cheese, shredded radish, lime wedges, and cilantro.

  • For Burritos, wrap in warmed flour tortillas with rice, beans, guacamole, sour cream, and your other favorite fillings.

 

If doing ahead of time (and to avoid soggy beef):

  1. After shredding the beef, store it separately from the sauce (in the fridge or freezer).

  2. Refrigerate or freeze the sauce in a separate container.

  3. To reheat: Reheat the beef in the microwave (covered with a paper towel) or oven (covered with foil). Reheat the sauce in a pot. Turn off the sauce and add the heated beef (this avoids soggy beef).