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Margarita Beef

Margarita Beef tacos served in warm corn tortillas, topped with vibrant avocado salsa.
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  3 hrs

Ingredients

  • 1 (3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
  • 2 ½ teaspoons kosher salt, plus more to taste
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup tequila blanco
  • ½ cup fresh orange juice, (from 2 oranges)
  • ¼ cup plus 3 tablespoons fresh lime juice, (from 3 limes)
  • 2 large avocados, diced
  • ¼ cup finely chopped fresh cilantro
  • ⅓ red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 16 6-inch corn tortillas, warmed

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. Pat the beef dry with a paper towel and season all over with 2 teaspoons of the salt and pepper. 
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the meat and cook, turning, until browned on all sides, 15 to 18 minutes. Transfer to a 9x13-inch baking dish, then pour over the tequila, orange juice, and ¼ cup of the lime juice. Cover with foil and bake for 2½ hours, or until the beef is tender and shreds easily with a fork. 
  4. Use two forks, shred the beef into 1-inch pieces in the baking dish. Toss with the collected juices. Taste, then season with more salt if needed. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, about 5 to 8 minutes. Remove the baking dish from the oven and toss the meat. Broil for 5 more minutes, or until crispy on top.
  5. In a medium bowl, toss the avocado with remaining 3 tablespoons lime juice, cilantro, onion, jalapeño, and remaining ½ teaspoon of salt. 
  6. To serve, divide the beef evenly among the tortillas and top with the avocado salsa. 
  7. Store any leftover beef refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Notes

To Make in a Slow Cooker: 

  1. Pat the beef dry with a paper towel and season all over with 2 tablespoons of the salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Once the oil just begins to smoke, working in batches, add the meat and cook, turning, until browned on all sides, 15 to 18 minutes. Transfer to the bowl of a slow cooker, then pour over the tequila, orange juice, and ¼ cup of the lime juice. Cover and cook on HIGH for 4 hours or LOW for 8 hours until the beef is tender and shreds easily with a fork.
  3. Using a slotted spoon, transfer the beef to a 9x13-inch baking dish or rimmed sheet pan, reserve the liquid in the slow cooker. Use two forks, shred the beef into 1-inch pieces in the baking dish. Toss with the reserved juices. 
  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, about 5 to 8 minutes. Remove the baking dish from the oven and toss the meat. Broil for 5 more minutes, or until crispy on top.
  5. In a medium bowl, toss the avocado with remaining 3 tablespoons lime juice, cilantro, onion, jalapeño, and remaining ½ teaspoon of salt. 
  6. To serve, divide the beef evenly among the tortillas and top with the avocado salsa. 
  7. Store any leftover beef refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

 

To Make in an Instant Pot:  

  1. Pat the beef dry with a paper towel and season all over with 2 tablespoons of the salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Once the oil just begins to smoke, working in batches, add the meat and cook, turning, until browned on all sides, 15 to 18 minutes. Transfer to an Instant Pot, then pour over the tequila, orange juice, and ¼ cup of the lime juice.
  3. Lock the lid in place, be sure to close the vent valve, and cook on high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure if needed.
  4. Using a slotted spoon, transfer the beef to a 9x13-inch baking dish or rimmed sheet pan, reserve the liquid in the instant pot. Discard any large pieces of fat, then use two forks to shred the beef into 1-inch pieces. Generously brush the meat with the reserved liquid.
  5. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5 to 8 minutes. Remove the baking dish from the oven and toss the meat. Broil for 5 more minutes, or until crispy on top.
  6. In a medium bowl, toss the avocado with remaining 3 tablespoons lime juice, cilantro, onion, jalapeño, and remaining ½ teaspoon of salt. 
  7. To serve, divide the beef evenly among the tortillas and top with the avocado salsa. 
  8. Store any leftover beef refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.