Mexican Shredded Beef Tacos With Pineapple Salsa

AuthorSylvieCategory, DifficultyIntermediate

Toasted corn tortillas, loaded with incredible juicy shredded beef, with summery pineapple salsa, and avocado. A squeeze of lime over everything and you've got the perfect weekend lunch!

Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
 1 tbsp all spice
 1 tsp dried oregano
 1 tsp dried coriander
 2 tsp garlic powder
 1 tsp paprika
 1 tsp cumin
 black pepper to taste
 salt to taste
 1 kg beef chuck roll, cut into 5*5 cubes
 2 tbsp olive oil
 1 big onion. roughly chopped
 4 garlic cloves, roughly chopped
 1 dried chili pod
 2 tbsp lime juice
 2 tsp lime zest
 1 cup freshly squeezed orange juice
 500 g ripe tomatoes, peeled and roughly chopped
 4 sticks thick pineapple slices
 1 big purple onion, quartered
 1 fresh chili pod
 ½ cup chopped cilantro, plus more for garnish
 tortilla bread for serving
 1 avocado for serving, cut into wedges
 lime wedges for serving
1

In a medium bowl, mix spices, salt, pepper, until you have a homogeneous spice mix. Place the beef on a large board or plate, generously season all sides while patting the spices so they stick on the beef cubes.

2

Heat a large braiser or pot. Add 1 1/2 tbsp of olive oil ans start searing beef cubes on all sides on medium heat. Divide the beef into batches if you need to; if you overcrowd the braiser, the meat will steam and will not sear well. This step should take around 20 Minutes if you have 2 batches. When all the beef cubes get a rich dark color, remove them from braiser, and set aside.

3

Add 1/2 tbsp olive oil to the meat juices, sauté onions, garlic, dried chili for 5 Minutes or until fragrant. Deglaze with 1 tbsp lime juice and orange juice, then add lemon zest and stir. Add chopped tomatoes and 1 1/2 cup water. Return beef to the braiser, cover, and simmer on low heat for 2 Hours. Remove the lid and simmer for 45 Minutes to thicken the sauce slightly. At this stage the meat will be so tender and easy to shred. The best way to do it is to remove beef from the sauce and shred it on a big board. Return shredded beef to the sauce and simmer it for 15 Minutes with no lid.

4

To make the salsa, heat a griddle pan, grill pineapple slices, onion, chili until charred on all sides. Roughly chop everything, season with salt, pepper, add lime juice, chopped cilantro, and mix.

5

To serve, quickly warm the tortillas to get some color on them. In each plate, spoon in the juicy shredded beef on a warm tortilla, top with sweet salsa, avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortilla up with your hands, and enjoy!

Ingredients

 1 tbsp all spice
 1 tsp dried oregano
 1 tsp dried coriander
 2 tsp garlic powder
 1 tsp paprika
 1 tsp cumin
 black pepper to taste
 salt to taste
 1 kg beef chuck roll, cut into 5*5 cubes
 2 tbsp olive oil
 1 big onion. roughly chopped
 4 garlic cloves, roughly chopped
 1 dried chili pod
 2 tbsp lime juice
 2 tsp lime zest
 1 cup freshly squeezed orange juice
 500 g ripe tomatoes, peeled and roughly chopped
 4 sticks thick pineapple slices
 1 big purple onion, quartered
 1 fresh chili pod
 ½ cup chopped cilantro, plus more for garnish
 tortilla bread for serving
 1 avocado for serving, cut into wedges
 lime wedges for serving

Directions

1

In a medium bowl, mix spices, salt, pepper, until you have a homogeneous spice mix. Place the beef on a large board or plate, generously season all sides while patting the spices so they stick on the beef cubes.

2

Heat a large braiser or pot. Add 1 1/2 tbsp of olive oil ans start searing beef cubes on all sides on medium heat. Divide the beef into batches if you need to; if you overcrowd the braiser, the meat will steam and will not sear well. This step should take around 20 Minutes if you have 2 batches. When all the beef cubes get a rich dark color, remove them from braiser, and set aside.

3

Add 1/2 tbsp olive oil to the meat juices, sauté onions, garlic, dried chili for 5 Minutes or until fragrant. Deglaze with 1 tbsp lime juice and orange juice, then add lemon zest and stir. Add chopped tomatoes and 1 1/2 cup water. Return beef to the braiser, cover, and simmer on low heat for 2 Hours. Remove the lid and simmer for 45 Minutes to thicken the sauce slightly. At this stage the meat will be so tender and easy to shred. The best way to do it is to remove beef from the sauce and shred it on a big board. Return shredded beef to the sauce and simmer it for 15 Minutes with no lid.

4

To make the salsa, heat a griddle pan, grill pineapple slices, onion, chili until charred on all sides. Roughly chop everything, season with salt, pepper, add lime juice, chopped cilantro, and mix.

5

To serve, quickly warm the tortillas to get some color on them. In each plate, spoon in the juicy shredded beef on a warm tortilla, top with sweet salsa, avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortilla up with your hands, and enjoy!

Mexican Shredded Beef Tacos With Pineapple Salsa
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