Pulled Beef Tacos with Fried Egg

A bold and hearty twist on taco night—slow-cooked, spice-rubbed beef piled into warm tortillas, topped with gooey cheese and a perfectly fried egg.

Ingredients:

• 1 lb beef chuck roast
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 cup beef broth
• 6–8 small flour tortillas
• 2 eggs
• ½ cup shredded cheese (cheddar or your favorite blend)
• Fresh cilantro, chopped
• Lime wedges (optional, for serving)

Instructions:

1. Cook the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef with cumin, paprika, chili powder, salt, and pepper. Sear the beef on all sides for about 5 minutes until browned.
Add chopped onion and garlic; sauté for another 2 minutes.
Pour in beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 2–3 hours until the beef is fork-tender.
Remove the beef, shred it using two forks, then return it to the pot to soak in the flavorful juices for an additional 10 minutes.

2. Prepare the Fried Eggs:
In a separate skillet, heat a little oil over medium heat. Crack the eggs into the pan and fry to your liking—sunny side up works best here, letting the yolk run over the taco filling for extra richness.

3. Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave.
Fill each tortilla with a generous spoonful of pulled beef. Sprinkle with shredded cheese, then top with a fried egg.
Garnish with chopped cilantro and serve with lime wedges on the side for a bright finish.

Tips for Success:

• For an extra kick, drizzle with hot sauce or a smoky chipotle mayo.
• These tacos pair beautifully with a side of black beans or grilled corn salad.