Braised Beef Tacos
Ultra-tender beef cooked low & slow.
By Ethan ChlebowskiThese braised beef street style tacos will take 12 minutes of active time to prep then you can throw it in the oven, go about your day and come back to one of the best weeknight meals.
Ethan Chlebowski
Ingredients
Braising components
- tomato paste30 g
- guajillo chile powder25 g
- cumin25 g
- beef bouillon paste15 g
- cayenne pepper10 g
- garlic, smashed6 cloves
- chuck roast12-3 lbs
- water1.5 liters
- salt
Taco serving components
- corn tortillas
- cilantro
- limes
- onions
- hot sauce
Method
Step 1: Salt & sear the chicken roast
Salt the chuck roast and let it for 30 minutes.
- Optionally, dry brine it in the refrigerator over night.
Set a dutch oven over high heat and add a drizzle of oil.
Add the roast to the pot and let it on each side until .
Step 2: Make the braising liquid
Add the water to a large bowl or container and add the bouillon, spices, and tomato paste. Blend it or mix it together.
Step 3: Braise the beef
Set the oven to 275°F/135°C.
Add the garlic to the pot with the roast and let it for a few minutes.
Add all of the braising liquid and cover. Place inside the oven and let it for 5-6 hours.
Step 4: Shred the beef & fry tortillas
Once it’s finished , shred the beef and then add it back to the juices.
Dip the tortillas in the beef juice and place them on a hot pan to crisp them up.
Step 5: Assemble the tacos
Add the beef to the crisped up tortillas. Top with cilantro, onion and a squeeze of lime. Add hot sauce if desired and enjoy!
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