Shredded beef simmered in a smoky chipotle-tomato sauce, piled onto warm corn tortillas with onion and cilantro.
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.
Serves 6
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.
Blend onion, garlic, chipotles with adobo sauce, and crushed tomatoes until smooth.
Return beef to the pot. Add the blended sauce, stock, smoked paprika, cumin, bay leaf, and salt. Bring to a simmer.
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.
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.
Warm tortillas on a dry skillet or open flame. Fill with shredded beef and top with diced onion, cilantro, and a squeeze of lime.
Sear the beef in batches, not all at once, so the pieces brown rather than steam in an overcrowded pot.
Double up corn tortillas for each taco -- it's standard taqueria practice that prevents tearing when the filling is juicy.
Skim the fat off the braising liquid before returning the meat to it for a cleaner, less greasy sauce.
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.
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.
Chipotle-based braises reflect central Mexican cooking traditions, where smoked, dried jalapeños canned in adobo sauce are a common pantry staple used to build deep, smoky flavor into stews and braises like tinga poblana.
Yes, sear the beef first, then transfer everything to a slow cooker and cook on low for 7-8 hours until the meat shreds easily.
It has a noticeable smoky heat from the chipotles -- use 1-2 chipotles instead of 3 for a milder version, since the adobo sauce alone still adds plenty of flavor.
Yes, though corn tortillas are more traditional for this style of taco and hold up better to the juicy braised filling.
Per serving (300g / 10.6 oz) · 6 servings total
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