Shredded Beef Tacos
Shred, season, simmer, fill. Taco night in 20 minutes.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 1 Tbsp oil
- ½ onion, diced
- 2 Tbsp taco seasoning (or 2 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp oregano)
- ½ cup salsa
- Juice of 1 lime
- 12 tortillas
- Toppings: cheese, lettuce, onion, cilantro, sour cream, salsa
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Drain and shred. Strain the heated beef, saving the broth. Shred the beef with two forks.
- Season. Cook the onion in oil 3 minutes. Add the beef, taco seasoning, salsa, and ½ cup of the saved broth. Simmer 5 to 8 minutes until most of the liquid cooks down.
- Finish. Squeeze in the lime juice. Warm the tortillas and fill.
Notes
Granny’s tip: Save the leftover broth for rice or soup. For crispy edges, spread the seasoned beef on a sheet pan and broil 3 to 4 minutes.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
