Shredded Beef Chilli Taco Bowls Recipes

Steps:

• Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
• Bring beef to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
• Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

Steps:

• Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
• Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
• Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
• Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

Steps:

• Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.
• Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.
• When the mince is ready, warm the rice following pack instructions.
• Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.