Description
Mexican-style shredded beef tacos showcase tender, spiced meat nestled in warm tortillas. Savory slow-cooked flavors invite you to experience authentic southwestern comfort with minimal effort.
Ingredients
Scale
- 3 lbs (1.36 kg) chuck roast, trimmed and cut into 1-inch cubes
- 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
- 4 cups (946 ml) beef broth
- 4 Roma tomatoes, cut in half
- 1 white onion, cut into quarters
- 8 cloves garlic, peeled
- 20 corn tortillas
- 2 cups (226 g) shredded mozzarella cheese
- 1 cup (160 g) finely diced onion
- ½ cup (20 g) chopped fresh cilantro
- 4 limes, each cut into wedges
- 1 tbsp (15 ml) vegetable oil
- ¼ cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) ground cumin
- 2 tsp (10 ml) dried oregano
- 2 cinnamon sticks
- 2 dried bay leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Chile Preparation: Roast ancho, New Mexico, and de arbol chiles with tomatoes, onion, and garlic in a large pot, creating a robust flavor base by blending ingredients into a smooth, intense sauce.
- Beef Searing: Heat vegetable oil in a Dutch oven and meticulously brown chuck roast cubes, ensuring a deep caramelized exterior by seasoning with salt and pepper and working in strategic batches.
- Flavor Infusion: Deglaze the Dutch oven with pureed chile sauce, incorporating browned pan remnants and adding apple cider vinegar, aromatic spices, and fresh herbs to develop a complex braising liquid.
- Slow Cooking: Cover and transfer the Dutch oven to a 300°F oven, allowing the beef to slowly tenderize for approximately 3 hours until meat becomes extraordinarily tender and easily shreddable.
- Taco Assembly: Gently shred the beef using two forks, warm tortillas on a griddle by lightly dipping in braising liquid, then layer with mozzarella cheese, diced onion, and fresh cilantro.
- Final Preparation: Crisp assembled tacos on the griddle for 30-45 seconds per side until achieving a golden, crunchy texture, then serve with a vibrant lime juice garnish and additional braising liquid on the side.
Notes
- Chile Selection Matters: Choose dried chiles carefully for authentic, deep flavor complexity, ensuring a mix of mild and spicy varieties creates balanced heat.
- Searing Technique Critical: Brown beef in batches to develop rich caramelization, preventing overcrowding and steaming which reduces meat’s flavor intensity.
- Low and Slow Cooking: Three-hour braising at low temperature guarantees ultra-tender meat that effortlessly pulls apart, transforming tough chuck roast into melt-in-your-mouth deliciousness.
- Tortilla Tip: Briefly dip tortillas in braising liquid before griddling to infuse extra flavor and prevent dryness, creating a moisture-rich taco experience.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg