Shredded Beef Tacos with Lime

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons lime juice
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 3 cloves garlic, minced
• 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
• 1 cup beef stock
• Salt to taste

Directions

Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.

Bring beef to room temperature, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.

Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80 of liquid from meat and season with salt before serving.