Braised Beef is my favorite taco meat. We are having this for dinner tonight. I actually made it yesterday before going to Joshua’s last baseball game of the season. I used my timer on one of the wall ovens so it would turn off after three and a half hours.

Years ago my dear friend Teddy made this for us when we visited them at the beach. I just about died when I ate it. Yes, it is that good.

If you can slice, brown, wait, and shred, you can make this. It is just that simple.

Slice up some onion and pepper then smash some garlic cloves. I’m using Anaheim Peppers because I’m more about the flavor than the heat.

After you brown the roast on both sides you will remove the roast and then sauté the onions with the cumin chipotle seasonings and garlic.

Put the roast on top of those onions and top with your peppers, broth and garlic.

Put a lid on it and place it in the oven. Three-and-a-half hours later you will have a tender mouth-watering delight.

Do you see all that dark color on the side of the dutch oven? Please don’t ignore that. It is pure flavor. Wipe the meat around the sides of the dutch oven (tongs are helpful here)to get that flavor into the meat. My mouth is watering just thinking about it.

You will shred the meat in the dutch oven which will mix all those onions, peppers, and garlic together with the meat.

Now you need to get your fixins on. We keep it basic. We serve them more like a street taco.

Warm the corn tortillas in a pan, spread a little Crema or sour cream, top with some cilantro, then the Cotija cheese (crumbled). On top of that you will add the shredded beef, tomatoes and some salsa.

We always have meat leftover. I love the leftovers. I warm it in the microwave the next day. We will either eat tacos again or I will make it into a grilled wrap or a quesadilla. Mostly what I am doing as I’m making lunch for my guys is shoving that shredded beef in my mouth. Again, it is that good.

In case you don’t know what Cotija cheese is here is a picture. You will find it in the refrigerated Mexican section of your local grocer.

I’m positive you will love this recipe. It is a regular around our house. You can thank me in the comments 🙂 .
Karen

Braised Beef for Tacos

On the Banks of Salt Creek

My favorite filling for tacos. Mostly hands off, this is a fairly easy dinner to get on the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 12 tacos

Ingredients

  

Meat

• 3 1/2 - 4 lbs Beef Chuck Roast
• Salt
• Pepper
• 1 Tablespoon Olive Oil
• 1 medium onion sliced
• 2 teaspoons ground Cumin
• 1/2 - 1 teaspoon ground Chipotle Chile
• 4 cloves garlic smashed
• 1 medium Poblano Chile sliced (remove core and seeds) OR 1-2 fresh chile of your choice
• 2 cups chicken broth
• Corn Tortillas

Toppings

• Tomatoes chopped
• Cilantro de-stemed
• Crema or Sour Cream
• Cotija cheese crumbled
• Salsa

Instructions

 

• Preheat oven to 325°.
• Brown roast on both sides.
• Sauté onions.
• Add to the onions, cumin and chipotle. Cook until it is fragrant and the onions are becoming soft.
• Add the roast back to the pot.
• Add the sliced peppers and broth.
• Place lid on pot and cook in oven for 3 1/2 hours.
• Prior to roast finishing, prepare your toppings.
• When roast is done, shred meat (in pot), make sure to wipe the meat on the sides of the pot to remove all the flavorful fond (tongs work nicely for this)
• Prepare your tacos with the toppings I've suggested or your favorite ones.