Mexican Smoky Chipotle Beef Tacos

About This Recipe

These tacos draw on the classic Mexican technique of braising tough cuts of beef low and slow in a chile-based sauce until they shred easily, a method used in dishes like tinga and barbacoa. Chipotles in adobo -- smoked, dried jalapeños canned in a tangy tomato sauce -- give this braise its deep smokiness, backed up with a little smoked paprika for extra depth. The technique that matters is browning the beef well before braising, which builds a layer of fond at the bottom of the pot that dissolves into the sauce and deepens its flavor. The meat should braise until it shreds with just two forks pulled gently apart -- if it resists, it needs more time, not more heat. Served on warm corn tortillas (doubled up, as is common at Mexican taquerias, to prevent tearing) with diced onion, cilantro, and a squeeze of lime, these tacos are simple, weeknight-friendly, and rely entirely on how well the braise develops over time.

Ingredients

Serves 6

• 1.2 kgbeef chuck roast(cut into large chunks)
• 2 tbspoil
• 1onion(quartered)
• 4 clovesgarlic
• 3chipotles in adobo(plus 2 tbsp adobo sauce)
• 1 cancrushed tomatoes(400g)
• 2 cupsbeef stock
• 1 tspsmoked paprika
• 1 tspcumin
• 1bay leaf
• 1.5 tspsalt
• 18small corn tortillas
• 1white onion(finely diced, for serving)
• 0.5 cupcilantro(chopped, for serving)
• 2limes(cut into wedges)

Instructions

1. 1

   Sear the beef

   Heat oil in a heavy pot over high heat. Sear beef chunks in batches, 3-4 minutes per side, until deeply browned. Remove and set aside.

2. 2

   Build the braising sauce

   Blend onion, garlic, chipotles with adobo sauce, and crushed tomatoes until smooth.

3. 3

   Combine and braise

   Return beef to the pot. Add the blended sauce, stock, smoked paprika, cumin, bay leaf, and salt. Bring to a simmer.

4. 4

   Cook low and slow

   Cover and simmer on low heat (or braise in a 160C/325F oven) for 2.5-3 hours, until the beef shreds easily with two forks.

5. 5

   Shred the beef

   Remove beef and shred with two forks. Skim excess fat from the sauce, then return the shredded beef to the pot to soak up the sauce.

6. 6

   Serve

   Warm tortillas on a dry skillet or open flame. Fill with shredded beef and top with diced onion, cilantro, and a squeeze of lime.

Variations

• •

  Use the shredded beef for tortas, burritos, or over rice instead of tacos.

• •

  Swap beef chuck for pork shoulder for a tinga-style pulled pork version.

• •

  Add pickled jalapeños or a spoonful of salsa verde on top for extra brightness.

Storage

Refrigerate the shredded beef and sauce together up to 4 days; the flavor improves overnight. Freezes well up to 3 months. Reheat gently on the stovetop with a splash of stock.

Frequently Asked Questions