Cola Shredded Beef Tacos

Jun 03, 2023June 3, 20230 11
Cola Shredded Beef Tacos Recipe for a Flavorful Meal
in Mexican

Prep

20 min

Cook

240 min

Ready In

260 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium dried ancho chiles
2 large dried guajillo chilies
2 tablespoons canola oil ( divided )
1/4 cup finely chopped red onion
2 large garlic cloves , sliced
1/2 teaspoon cumin seed
1 cup canned diced tomato ( I save the remainder from the 14 oz . can to make rice )
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt , divided ( if using table salt , use half as much )
2 -3 lbs chuck roast , cut into 4 pieces
1 dried bay leaf
1 1/2 cups cola ( Mexican preferred-NOT diet )
12 -24 warm corn tortillas
chopped avocados , red onion , and cilantro , thinly sliced pickled jalapenos , and crema Mexicana or regular sour cream

Nutrision Information

Servings Per Recipe
12
Calories
293
Sugar
6g
Fat
14g
The Cola Shredded Beef Tacos are a Mexican-inspired dish that combines slow-cooked beef with a spicy and sweet cola-based sauce. The dish is flavorful and can be customized with various toppings such as avocado, cilantro, and pickled jalapenos. The recipe requires minimal prep work and can be made in advance for easy meal planning. This dish is perfect for a family gathering or a weekend meal with friends.

Instructions

1.Preheat oven to 325°F.
2.In a large skillet, toast the ancho and guajillo chilies over medium heat until fragrant.
3.Remove the stems and seeds from the chilies and place them in a blender with 1 cup of hot water.
4.Blend until smooth and set aside.
5.In the same skillet, heat 1 tablespoon of canola oil over medium heat.
6.Sauté the red onion and garlic until the onion is translucent.
7.Add the cumin seed and sauté for 30 seconds.
8.Add the tomato, oregano, and 1 teaspoon of salt.
9.Cook for 5 minutes until the tomato has broken down.
10.Add the chili puree and bring to a boil.
11.Remove from heat.
12.In an oven-safe Dutch oven, heat 1 tablespoon of canola oil over high heat.
13.Season the chuck roast pieces with 1 teaspoon of salt.
14.Sear on all sides until browned.
15.Remove from heat.
16.Pour the chili mixture over the chuck roast pieces, add the bay leaf and cola.
17.Cover and place in the oven for 3-4 hours or until the meat is fork-tender.
18.Remove from the oven and let rest for 10 minutes.
19.Shred the beef with 2 forks.
20.Serve with warm tortillas, chopped avocados, red onions, cilantro, pickled jalapenos, and crema Mexicana or sour cream.

PROS

The Cola Shredded Beef Tacos are a flavorful and tender meal that can be served in a variety of ways.

The recipe is easy to follow and the dish can be made in advance for easy meal prep.

CONS

The recipe requires a long cooking time, but the dish is worth the wait.

HEALTH & BENEFITS

The chuck roast used in this recipe is a good source of protein and iron.
The ancho and guajillo chilies contain antioxidants and capsaicin, which may help with pain relief and boost metabolism.
Tomatoes are a good source of vitamins A and C, and oregano has antibacterial properties.

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