Slow-Cooked Shredded Beef Tacos

By The Editors at Prevention | September 18, 2015
This is quick to prep for dinner and makes for great lunch box leftovers -- just put the beef and toppings in a fresh tortilla the next morning.


  • 6 ounces beef shoulder
  • 1 large tomato, roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 1 clove garlic
  • 3 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon cayenne, to taste (optional)
  • Pinch of coarse sea salt Pinch of black pepper
  • Pinch of black pepper
  • 4 corn tortillas
  • 1/4 cup thinly sliced cabbage
  • 1/4 cup mashed avocado
  • 4 lime wedges


Combine the beef, tomato, onion, garlic, broth, vinegar, spices, salt, and pepper in a medium saucepan. Bring to a simmer, cover, and cook until so tender it can be pulled apart with a fork, about 2 hours 30 minutes, adding more broth as needed.

Uncover and cook until the remaining liquid reduces to form a thick sauce.

Pull the beef, still in the pot, into shreds using 2 forks.

Place one-fourth of shredded beef onto the center of each corn tortilla and top with 1 tablespoon cabbage, 1 tablespoon avocado, and a squeeze of lime.

Makes 2 servings (2 tacos each) 
Prep time: 15 minutes 
Total Time: 45 minutes

Reprinted from “Eat Clean, Stay Lean” by The Editors of Prevention with Wendy Bazilian, DRPH, RD. Copyright (c) 2015 by Rodale Inc. By permission of Rodale Books. Available wherever books are sold.