The best Mexican shredded braised beef tacos. A unique seasoning rub of chile powder gives these beef street tacos a delicious flavor. An easy recipe for entertaining, especially for Cinco de Mayo
Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
Coat the meat all over with the rub, and rub it in.
Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and 1/2 cup water. Cover and cook until the meat is fork-tender, about 2 1/2 or 3 hours
To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together.
Serve on tacos topped with slaw on flour street taco shells.