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Grassfed Beef Spicy Crunchy Tacos Recipe

This recipe is so tender and delicious – the perfect meal to showcase a tasty grassfed chuck roast! It has just the right amount of spice and is hands off once you get the meat slow cooking on the stovetop. Frying your own corn tortillas into crisp shells is easier than you think – and so much more delicious than a boxed crunchy shell!
INGREDIENTS
  • 2-3 lb 1915 Farm Grassfed Chuck Roast
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • One 28-ounce can crushed tomatoes
  • 2-3 Jalapeños, sliced (leave in seeds for optimal flavor/heat)
  • 1 Tbsp ancho chile powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp ground cumin
  • 3 bay leaves
  • Avocado oil, for frying
  • 3 cups finely shredded cabbage
  • 1/2 bunch fresh cilantro leaves
  • Sour cream for serving
  • Salsa for serving
  • Guacamole for serving
  • Lime wedges for serving
INSTRUCTIONS 
Season all sides of the beef generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over moderately high heat. Add the beef to the pot, browning the meat on all sides. Remove to place and set aside.
Add the onion and sauté until beginning to soften, then add the garlic. Add the crushed tomatoes, diced jalapeños, 1 tomato can of water (or broth), spices, season with salt and pepper, to taste, and add enough water or broth to cover 3/4 of the way up the meat. Bring to a boil, then reduce heat and simmer with a lid for 3 hours until the meat is fork tender.
Let meat cool in the liquid. Shred meat and set aside.
Place a deep cast iron skillet or pot over medium heat. Add 1-2 inches of avocado oil, and heat until oil reaches 350°
Fry the corn tortillas one at a time – place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels, season with salt immediately.
Lay some shredded cabbage into the taco shell, then top with shredded beef, sour cream, salsa, guacamole, and cilantro. Serve with lime wedges alongside. Enjoy!

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