Shredded Beef Tacos - Serves 4 - 6

Adapted from: KatherineMartinelli.com

Difficulty: 2

EQUIPMENT
Heavy pot or Dutch oven
Tongs

INGREDIENTS

• 2 lb chuck roast, beef brisket, or stew meat
• 3 cups warm water
• 1 chile chipotle, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• Salt and pepper

DIRECTIONS

1. Put the beef in a heavy-bottomed pot or Dutch oven.
2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.