Go Back
On the Banks of Salt Creek

Braised Beef for Tacos

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
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 12 tacos
Ingredients Method

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

Method
 

  1. Preheat oven to 325°.
  2. Brown roast on both sides.
  3. Sauté onions.
  4. Add to the onions, cumin and chipotle. Cook until it is fragrant and the onions are becoming soft.
  5. Add the roast back to the pot.
  6. Add the sliced peppers and broth.
  7. Place lid on pot and cook in oven for 3 1/2 hours.
  8. Prior to roast finishing, prepare your toppings.
  9. 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)
  10. Prepare your tacos with the toppings I've suggested or your favorite ones.