Red Chile Beef Tacos

Difficult: Medium • Serves 6 • Prep: 20 minutes • Cook: About 3 hours

Ingredients

• 2 pounds boneless beef chuck roast, cut into large chunks
• 1 tablespoon olive oil
• 2 tablespoons Zeoma Organic Red Chile Powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups low-sodium beef broth
• 12 small corn tortillas
• Diced white onion, chopped cilantro, and lime wedges, for serving

Directions

1. Heat oven to 325°F. Pat beef dry.
2. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches.
3. Return all beef to the pot. Add chile powder, cumin, salt, and broth; stir and bring to a gentle simmer.
4. Cover tightly and transfer to the oven. Cook for 2½–3 hours, until the beef shreds easily, adding a little broth if the pot begins to dry out.
5. Shred beef and stir it into the sauce. If needed, simmer uncovered on the stovetop to thicken.
6. Serve in warm tortillas with onion, cilantro, and lime.