Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.
Add the garlic and onions and saute until onions are translucent.
Sprinkle the salt and pepper on both sides of the beef.
Place the chuck in the pot and let it sear for 3 minutes until a crust has formed.
Flip the chuck and sear the second side for an additional 3 minutes. until nice and brown, almost burned but not.
Transfer the seared beef, along with the sauteed onions and garlic, to a crock pot.
Add the cumin, ancho chile powder, bay leaves and Negro Model beer to the crock pot.
Simmer the ingredients on low heat for at least four hours, or until the meat is fork tender and easily shredded.
Shred the cooked meat and place it in a hot skillet (oiled lightly), with salt and pepper and a little chopped onion. Cook until crispy on one side, don't let it dry out, and assemble a taco by placing a portion of the shredded beef on a corn tortilla, topping it with the sharp white cheddar and fresh cilantro.
Makes 4 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (527g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 316 (27%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 80.5mg||25 %|
|Sodium 455.3mg||16 %|
|Potassium 1139.9mg||30 %|
|Total Carbohydrate 176.6g||52 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 151.1g|
|Protein 42.2g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1158
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