- 2-3 lbs lean boneless beef (flank or skirt steak, brisket or chuck roast)
- 1/4 cup water
- 1/4 cup Fiesta Taco Seasoning Mix; can substitute 1 packet prepared low-sodium taco seasoning mix
- 3 tablespoons red wine vinegar
- 1-1/2 cups beef broth
- Cut off as much fat as possible from the surface of the meat.
- In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium heat for 30 minutes.
- Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides.
- Lift out meat and set aside.
- Sprinkle taco seasoning in the pan and cook 1 minute.
- Add red wine vinegar and deglaze the pan, scraping to loosen any browned bits.
- Stir in beef broth, whisk out the lumps. (It's okay if a few lumps remain--they will dissolve as the cooking continues.)***
- Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 3 hours.
- Let meat cool enough to tear into shreds using 2 forks.
- Remove fat from pan juices, if desired.
- Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.
- SLOW COOKER OPTION: At this point in the recipe, you can move the meat and liquid to a slower cooker and finish cooking it on low for 6-8 hours.
Use as filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.