Shredded Beef Tacos

It's easy to create authentic tacos at home using our roja slow cooking sauce, which combines fire-roasted tomatoes and chilies with garlic, onions and cilantro. Simply brown the beef and then combine with the sauce in a slow cooker. The meat cooks unattended for hours, emerging tender and full of spicy flavor.

Ingredients

1. 2 lb. beef chuck roast, cut into 3-inch cubes
2. Salt and freshly ground pepper, to taste
3. 2 to 3 Tbs. canola oil
4. 1 jar roja slow cooking sauce
5. 12 corn tortillas, warmed (see related recipe)
6. 3/4 cup chopped white onion
7. 3/4 cup chopped fresh cilantro
8. 3/4 cup shredded jack cheese or queso fresco

Directions

1. Season the beef with salt and pepper.
2. In a large fry pan over medium-high heat, warm 2 Tbs. of the oil until almost smoking. Working in batches (do not overcrowd the pan), brown the beef for 1 to 2 minutes per side, adding more oil between batches if needed. Transfer the beef to a slow cooker and add the roja slow cooking sauce. Cover and cook on high until the beef is tender and shreds easily when pulled with a fork, about 5 hours.
3. Transfer the beef to a bowl, cover loosely with aluminum foil and let stand for 30 minutes; reserve the sauce. Using 2 forks, shred the beef. Skim the fat off the sauce, then stir 1 to 1 1/2 cups of the sauce into the beef.
4. Arrange the beef on the tortillas, dividing equally. Top with the onion, cilantro and cheese. Serves 6.

Notes

Corn Tortillas