Shredded Beef Soft Tacos

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 1.5 pounds - top sirloin steak or sirloin tip roast, all visible fat removed
  • 3 cups - chopped yellow onions
  • 1 cup - chopped green bell pepper
  • 1/4 cup - dry red wine
  • 1/2 cup - low sodium ketchup
  • 2 tbsp - cider vinegar
  • 6 - medium cloves of garlic, minced,
  • 2 tsp - low sodium beef bouillon granules
  • 2 - bay leaves
  • ¾ tsp - liquid smoke
  • 1 tsp - ground cumin
  • 1/2 tsp - red hot pepper sauce
  • 1/4 tsp - pepper
  • 1 tsp - dark brown, light brown or granulated sugar
  • 8 - 8-inch non-fat or low-fat flour tortillas
  • Sour cream, chopped tomatoes, salsa and shredded cheese for garnish

How to Make Shredded Beef Soft Tacos

  • Cook meat in a pressure cooker with onions and bell pepper.
  • Add a blend of wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper.
  • Pour wine mixture into cooker, cover tightly and cook on low flame until the meat is tender.
  • Shred meat using two forks, and return to the cooker.
  • Discard the bay leaves.
  • Add 1/2 tsp cumin and sugar and let mixture stand for 1 hour to allow the flavours to blend.
  • Preheat oven to 325 degrees centigrade.
  • Wrap tortillas in aluminium foil and warm in oven for 6 to 8 mins.
  • Put the meat mixture in centre of a tortilla.
  • Garnish it with chopped tomatoes, salsa, shredded lettuce or non-fat or low-fat cheese and sour cream.
  • Repeat with remaining tortillas.
  • Serve immediately.