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Making Tacos with Bottom Round Roast

Content ID: 856

This is one of the different meats you can use to make real tacos at home. The taste can be somewhat on the pot-roast side. Still tastes good, but not as good as Chuck Roast.

Below are photos of the process from start to finish.

Coriander
Cumin
Onion Powder
Garlic Powder
Sea Salt
Red Chili Powder – adds HOT, so lightly dust if you don’t want the meat spicy. You can always add HOT with the taco sauce just before eating.

 

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Cover the meat in each powdered spice, starting with the red chili powder. A dusting of red chili powder on all surfaces of the meat will add a good HOT kick. Sprinkle with sea salt – this is important as you do not want to add too much salt because the beef broth contains salt.

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After you have dusted the roast it should look like the photo below.

 

 

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On the stove-top you need to sear all surfaces of the meat before placing in the oven. Use a little canola oil in the pan. The searing will help seal in the moisture, and give the meat a nice crisp outer seal.

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Place the meat in the oven, in a oven ready frying pan, or in a dutch oven. Pour enough beef broth to reach about 1/3 way the height of the meat. You can use water instead of the broth.

Any leftover seasoning that wouldn’t stick to the meat can be added to the liquid. Cover and cook for about 3 hours.

CHECK after each hour or so to see if you need to add more broth or water.

Don’t under cook or it will not shred well. Over cooked and it will be dry.

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Above is the shredded beef. With the bottom round roast the shredding is a little different than the ideal cut, the Chuck Roast. This meat will shred in a smaller form, almost crumble, but still GREAT in a taco.

Move the cooked meat into a bowl to shred. Do not discard the liquid in the cooking pan – this should contain dark beef broth, with a lot of the seasoning and flavor. Pour this into the shredded meat if you want more flavor and more moisture. Don’t add too much of the liquid, or the meat will be soggy. Pour a little on the shredded beef, and stir. The liquid will also contain the spices, so taste the shredded beef to see if the seasoning is needed.

We always add this to the finished meat. Just enough to add extra flavor and moisture.

Lightly heat corn tortillas for the taco meat. We use plain frying pan and heat each tortilla just enough to add a light brownness, as seen in the photo below.

The quantity of meat will make quite a few tacos as you should add just a little meat, cut onions, cilantro, Mexican crumbling cheese, avocado slices, taco sauce.

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The taste is AMAZING! You’ll never go back to ground beef tacos.
The taste is more on the pot-roast side, but still tastes good.

 

The Cuts of Meat that are Good for Beef Tacos

#1 – Chuck Roast – This is the BEST as it contains more fat, which means more flavor, and this beef shreds so well, it is practically self-shredding.
#2 – Shoulder Roast – A little less fat, but shreds well and tastes great.
#3 – Bottom Round Roast – Lean, shreds well, in a more crumbled form, like shredded pot-roast.

Chuck roast is usually the most expensive, so if you want home tacos, at a low cost, choose the Shoulder Roast.

Skirt steak is good, if you have a grill. The skirt steak isn’t ‘shredded’ for the taco, but rather chopped after cooking.

 

 


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