Ingredients:
1 pound beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
1 cup beef broth
6-8 small flour tortillas
2 eggs
1/2 cup shredded cheese (cheddar or your favorite)
Fresh cilantro, chopped
Lime wedges (optional)
Instructions:
1. Cook the Beef:
In a large pot, heat the olive oil over medium-high heat.
Season the beef with salt, pepper, cumin, paprika, and chili powder.
Brown the beef on all sides in the pot for about 5 minutes.
Add the chopped onion and garlic, cooking for an additional 2 minutes.
Pour in the beef broth and bring it to a simmer.
Cover and cook on low for 2-3 hours until the beef is tender and can be easily shredded with a fork.
Shred the Beef:
Once the beef is cooked, remove it from the pot and shred it using two forks.
Return the shredded beef to the pot with the juices and let it soak in the flavorful broth for an additional 10 minutes.
2. Prepare the Fried Eggs:
In a separate pan, heat a little oil over medium heat.
Crack the eggs into the pan and cook them to your desired level (fried sunny side up is best for this dish).
Assemble the Tacos:
Warm the tortillas on a dry skillet or in the microwave.
Fill each tortilla with a generous portion of the pulled beef, then sprinkle with shredded cheese.
Top each taco with a fried egg and a sprinkle of fresh cilantro.
3. Serve:
Serve the tacos with lime wedges on the side for a fresh, tangy flavor.
Enjoy!