So, there’s this guy. And his name is Rich. And he made me this dinner of awesomeness. Also known now as Ricardo’s gluten-free shredded beef for tacos. It was so good that I decided to make a post and share the recipe with you. He is the star of this post, of course. Along with his recipe for gluten-free shredded beef for tacos.
So, Ricardo asked me to get the crockpot out this morning. It’s tucked way back in one of the kitchen cabinets near the floor. In front of it are pots that are stacked. Everything in this cabinet fits a certain way. And perfectly. If you switch it up, or mess around with things in there, chaos takes place. Nothing will fit then. I have a system. And this system must not be broken. So, when he needs the crockpot, he asks me to get it. In fear of breaking up what looks like an organized piece of masterwork.
When in fact, it’s just all stuffed in there because it’s the only cabinet I have that can fit the major pots and pans. Along with the KitchenAid mixer, grocery bags, and occasional hidden treats and such. It honestly ticks Rich off. I jam pack this cabinet. It’s built just right for big kitchenware items. I have one cabinet like this, and need about four. But it works. At times. Ok it seriously took me like five minutes to get the crockpot out. Sweat dripped down my forehead once I removed that slow cooker from the rubble. And I think I pulled my back out. There has to be a better way.
Ok so we had this roast. That he wanted to make. He mentioned tacos. Today is taco Tuesday, so I got excited. I thought, well how is he going to season this thing? I didn’t ask and went about my way. And let me tell you, the taste of this meat was incredible. I loved it!!! And the thought of wrapping it in a taco!?! Yes. Please! I could have eaten several of these, they were that good. What’s neat is that the meat is seasoned such that it’s very versatile. It can go well with lots of dishes.
Ripping apart that cabinet and rescuing that crockpot was all worth it. The flavor of this meat is spectacular. The combination of gluten-free beer and barbecue sauce mixed in with spices, makes this dish so so mouthwatering. And Rich seared the meat before placing it in the crock pot to cook low and slow. Searing always adds an extra layer of enhanced flavor when slow cooking. You can add condiments to your taco like diced tomatoes, sour cream, avocado, salsa verde….you name it. Honestly you can serve this shredded beef with mashed potatoes on the side! The coolest part was the way he broiled the meat in the end. Once shredded, he laid all that Mexican cheese out and then gave it all a nice broil. So so smart and so so good.
See those crusty pieces of cheese on there? Yum. It was wonderful. I can’t wait until he makes this again. You will appreciate the recipe as well because I wrote it as he wants it. Free and open to certain
I have to give credit to Ricardo. He did a fine fine job this taco Tuesday. This dish is definitely a keeper. He is too. Now the kitchen cabinet system? Not too sure sure about that.
Ricardo's gluten-free Shredded Beef for Tacos
A gluten-free shredded beef for tacos or burritos. Made by a hottie.
- 3-4 lbs. Beef chuck roast
- 1 cup gluten-free flour a good quality brand
- 1 tbsp. Red or cayenne pepper
- 1 tbsp. Onion powder
- 1 tbsp. Cumin
- 1 tbsp. Garlic powder
- 1 tbsp. Kosher salt
- 1 tbsp. Ground peppercorn
- 1 bottle gluten-free beer O Mission pale ale is excellent
- cup BBQ sauce Sweet Baby Ray's is great
- 1 tbsp. Kosher salt and pepper mix so 1/2 a tbsp. each
- 6 garlic cloves skin peeled
- 2 tbsp. Red pepper flakes
- Cooking spray
- Mexican shredded cheese
Heat a cast iron skillet, lightly oiled, to high heat over a stovetop.
Blot dry chuck roast with paper towels.
In a bowl, add gluten-free flour, red pepper, onion powder, cumin, garlic powder and salt and pepper.
Mix dry ingredients in bowl, then coat chuck roast with mixture.
Shake off any excess flour.
When cast iron is hot, sear chuck roast on all sides. Each side about 2-3 minutes.
Place meat in crockpot on low heat, once finished searing. Be sure to turn off stove.
In crock pot, add beer, barbecue sauce, salt and pepper, garlic cloves and red pepper flakes.
Slow cook for 8 to 10 hours.
When finished, remove roast and let rest on a cutting board.
Set oven to broil on high.
Once rested for a few minutes, shred beef on cutting board.
Line a sided cookie sheet with foil.
Liberally spray foil with cooking spray so that meat will not stick.
Spread shredded beef on foil, then generously sprinkle shredded Mexican cheese over all of the meat.
Broil in the oven for 5 minutes.
When finished, remove baking sheet from oven.
Serve meat with soft or hard shelled tortillas and condiments.
Note: For more or less flavor, you can increase or decrease dry ingredient amounts.
Note: Remember that not all spices are certified gluten-free, which is why I mostly cook with fresh produce when flavoring dishes. If going for gluten-free, there are many brands that have gluten-free certified labels such as Spicely Organics and Simply Organic. Just check labels.