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Grassfed Chuck Roast Spicy Taco Recipe

This chuck roast recipe is so simple and tasty! It has just the right amount of spice and makes for the perfect tacos. Let's get cooking!

  • 2-3 lb 1915 Farm Grassfed Chuck Roast
  • Salt and pepper to taste
  • Extra-virgin 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 tablespoon ancho chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • Avocado oil, for deep frying
  • 3 cups finely shredded cabbage
  • 1/2 bunch fresh cilantro leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, heat 2 tablespoons of avocado oil over moderately high heat. Add the beef to the pot, browning the meat on all sides.

Add the onion and garlic and sauté a few minutes until softened. Add the crushed tomatoes, fresh diced jalapeños, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover 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.

Heat a large pot of oil over medium heat. When oil reaches 350°, fry the corn tortillas one at a time by placing the tortilla in oil and waiting about 30 seconds.

Remove from pan, then use the handle of a wooden spoon to press down into the center of the tortilla and fold it over to make a taco shell shape. Hold down for a few seconds, then place on a paper towel lined sheet pan. Season with salt.

To assemble the tacos: add shredded cabbage as a base. Top with some shredded beef, cheese, and cilantro.

Serve alongside guacamole and salsa. Garnish with fresh cilantro leaves. Enjoy!

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