Best Cantina Beef And Lime Tacos Recipes

SHREDDED BEEF TACOS WITH LIME

Shredded Beef Tacos with Lime image

We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.

Provided by CINDYLU35

Categories World Cuisine Recipes Latin American Mexican

Time 7h

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
2 tablespoons vinegar
2 tablespoons lime juice
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
3 cloves garlic, minced
1 ½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices
1 cup beef stock
salt to taste

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.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 3.1 g, Cholesterol 77.2 mg, Fat 33.3 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 81.3 mg, Sugar 1 g

CANTINA BEEF AND LIME TACOS

Cantina Beef and Lime Tacos image

Who is ready for a fiesta?! Forget Taco Tuesday, you'll want these tasty tacos every night. They're juicy and tender with the perfect balance of spices. This a fantastic go-to slow cooker taco recipe for adding a little spice to your every day.

Provided by Tommy Curtis @safetyjedi

Categories Beef

Number Of Ingredients 15

Ingredients

3-5 pound(s) lean roast, any type but I use chuck the most
2 - medium onions
1 bunch(es) fresh cilantro
2 - limes
2 clove(s) garlic
2 - avocados
2 tablespoon(s) cumin
1 tablespoon(s) Worchestersire sauce
6 ounce(s) beer, bock or light beer works best (optional)
2 tablespoon(s) dried cilantro
1 tablespoon(s) chili powder
2 can(s) mild green chilies
1 package(s) corn or flour tortillas, corn works best
5 ounce(s) Mexican queso fresco, or colby jack, shredded
2 teaspoon(s) salt to taste

Steps:

Rinse off your roast and place in the Crock Pot whole. You can sear it in a frying pan if you want, but it is not necessary.
Add one onion (finely chopped), the beer, dried cilantro, cumin, chili powder, one can of the green chilies, the Worcestershire sauce, 2 cloves of garlic, salt, and the juice of one lime.
Put slow cooker on low or high depending on how much time you have; it's done when it is fork-tender to shred easily.
When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop your cilantro, finely chop your second onion, and open the second can of green chilies. (You can also use green taco sauce in place of the second can of green chilies.)
Warm your tortillas in the microwave. Then take two corn or one flour tortilla and, using tongs, place a bit of the meat inside each taco shell.
Layer the cheese, cilantro, green chilies, onion, and avocado. Top with the juice of a lime wedge. You can also add sour cream if you want but they are good without it. Enjoy!!!