A Mexican taco filling that slow-cooks beef with garlic, cumin, and lime until shreddable, juicy, deeply seasoned, and ready for warm tortillas.
25 min prep 188 min cook
Keeps the screen on · step-by-step guide · built-in timer
Coat the meat with garlic, cumin, lime juice, and chili peppers.
Sear the meat in a pot for 8 minutes until each side takes on color.
Add enough water or meat broth to cover it.
Cook the meat over low heat for 3 hours until it separates into strands.
Rest the meat for 10 minutes, then shred it with a fork.
Fill warm tortillas with the meat, onion, cilantro, and salsa.
💡 Tip: Cook the meat until it pulls apart into strands so no dry chunks remain inside the taco.
🍽️ Serving suggestion: Serve with onion, cilantro, and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
24
g protein
34
g carbs
18
g fat
0.9g
Sugar
3.5g
Fiber
124.2mg
Sodium
14.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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