Beef Tacos Recipe

Prepare the Beef

Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned. Remove from pot and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic, cooking until the onion is translucent.

Braise the Beef

Return the beef to the pot, add the beef broth, chili powder, and cumin. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the beef is tender.

Shred the Beef

Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and mix with the juices.

Mix Ingredients

In a bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Mix well and let sit for at least 15 minutes for flavors to meld.

Prepare Avocado Ranch

In a bowl, mix mashed avocado, ranch dressing, lime juice, and salt until smooth. Adjust seasoning to taste.

Warm Tortillas

Heat corn tortillas in a dry skillet for about 30 seconds on each side until warm.

Assemble Tacos

On each tortilla, add a portion of the shredded beef, top with pico de gallo and drizzle with avocado ranch. Serve with lime wedges.