Description
Mexican-inspired shredded beef tacos bring zesty flavors straight from home kitchens to dinner tables. Tender, spice-infused meat nestled in warm tortillas promises a delicious journey you’ll savor with each authentic bite.
Ingredients
Scale
Chili Peppers:
- 5 dried ancho chiles, stemmed and seeds removed
- 5 dried New Mexico chiles, stemmed and seeds removed
- 4 dried chile de arbol, stemmed and seeds removed
Meat and Primary Ingredients:
- 3 pounds (1.36 kilograms) chuck roast, trimmed and cut into 1-inch cubes
- 4 cups (946 milliliters) beef broth
- 1 tablespoon (15 milliliters) vegetable oil
- 1 white onion, cut into quarters
- 8 cloves garlic, peeled
- 4 Roma tomatoes, cut in half
Seasonings and Garnishes:
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup (60 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) ground coriander
- 1 tablespoon (15 milliliters) ground cumin
- 2 teaspoons (10 milliliters) dried oregano
- 2 cinnamon sticks
- 2 dried bay leaves
- 20 corn tortillas
- 2 cups (226 grams) shredded mozzarella cheese
- 1 cup (160 grams) finely diced onion
- ½ cup (20 grams) chopped fresh cilantro
- 4 limes, each cut into wedges
Instructions
- Carefully select and prepare ancho, New Mexico, and de arbol chiles, along with ripe tomatoes, onion, garlic, and beef broth, combining them in a large pot for an intense flavor foundation.
- Gently heat the chile mixture over medium heat, allowing the ingredients to meld and develop a rich, complex taste for 12 to 14 minutes, stirring occasionally to prevent sticking.
- While the chile mixture simmers, heat vegetable oil in a large Dutch oven, creating a perfect searing environment for the chuck roast cubes.
- Generously season the beef cubes with salt and pepper, then meticulously sear each piece until a deep, caramelized brown color develops on all sides, working in batches to ensure proper browning.
- Transform the chile-tomato mixture into a smooth, velvety sauce using an immersion blender, creating a uniform and silky consistency.
- Deglaze the Dutch oven with the pureed sauce, scraping up all the flavorful browned bits from the bottom of the pan to incorporate maximum depth of flavor.
- Return the seared beef to the Dutch oven, introducing apple cider vinegar, aromatic spices, and fresh herbs to create a luscious braising liquid.
- Cover the Dutch oven and transfer to a preheated oven at 300 degrees Fahrenheit (149 degrees Celsius), allowing the beef to slowly tenderize for approximately 3 hours.
- Carefully remove the beef from the oven and use two forks to gently shred the meat into succulent, tender pieces.
- Warm tortillas on a griddle, lightly dipping each in the rich braising liquid to enhance their flavor and texture.
- Assemble the tacos by layering mozzarella cheese, shredded beef, diced onion, and fresh cilantro, then fold carefully.
- Crisp the tacos on the griddle, cooking for 30 to 45 seconds on each side until they achieve a golden, crunchy exterior.
- Plate the tacos and finish with a bright squeeze of fresh lime juice, serving additional braising liquid on the side for an extra flavor dimension.
Notes
- Craft a flavor-packed chile sauce using dried chiles, developing complex and authentic Mexican tastes.
- Transform tough chuck roast through slow braising, creating incredibly tender meat that falls apart effortlessly.
- Caramelize beef edges by searing before cooking, intensifying overall taste and creating rich flavor layers.
- Balance deep chile sauce with bright apple cider vinegar, adding subtle tanginess to the robust meat.
- Customize taco toppings with fresh cilantro, crisp onions, and melted cheese for personalized dining experience.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg