Braised Beef Tacos
Braised Beef Tacos
Ingredients
For the Braised Beef
- 2 1/2 pounds beef chuck roast, cut into 2-3 large pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 2 bay leaves
For the Tacos and Garnish
- 12 corn tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1 avocado, sliced or diced
- 1/2 cup sour cream
- 2 tablespoons vegetable oil, for frying tortillas, plus more as needed
Instructions
- 1
Preheat your oven to 325°F. In a small bowl, combine the kosher salt, black pepper, garlic powder, paprika, cumin, and dried oregano. Season the beef chuck roast generously on all sides with this spice mixture.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef into the pot and sear until deeply golden brown on all sides, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 15 min
- 3
Add the chopped yellow onion to the same pot, reducing the heat to medium. Sauté the onion until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 5
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until it has slightly reduced.
⏱️ 3 min
- 6
Add the beef broth and bay leaves to the pot. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is incredibly fork-tender and easily shreds apart.
⏱️ 210 min•🌡️ 325
- 8
Carefully remove the Dutch oven from the oven. Take out the beef and place it on a cutting board. Discard the bay leaves from the braising liquid. Using two forks, shred the beef into bite-sized pieces.
⏱️ 10 min
- 9
Heat 2 tablespoons of vegetable oil in a large skillet or griddle over medium heat. Dip each corn tortilla into the warm braising liquid from the pot, ensuring both sides are coated. Place the dipped tortilla onto the hot skillet.
⏱️ 5 min
- 10
Sprinkle a generous amount of shredded Monterey Jack cheese over half of the tortilla. Once the cheese begins to melt and the tortilla is slightly crispy on the bottom, add a spoonful of the shredded beef, some chopped red onion, and cilantro to the cheesy side. Fold the tortilla in half to form a taco. Cook for another 1-2 minutes per side until golden brown and crispy. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
⏱️ 15 min
- 11
Serve the braised beef tacos immediately, garnished with fresh lime wedges, sliced or diced avocado, and a dollop of sour cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Tacos
For the Braised Beef
- 2 1/2 pounds beef chuck roast, cut into 2-3 large pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 3 cups beef broth
- 2 bay leaves
For the Tacos and Garnish
- 12 corn tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 1 avocado, sliced or diced
- 1/2 cup sour cream
- 2 tablespoons vegetable oil, for frying tortillas, plus more as needed
Instructions
- 1
Preheat your oven to 325°F. In a small bowl, combine the kosher salt, black pepper, garlic powder, paprika, cumin, and dried oregano. Season the beef chuck roast generously on all sides with this spice mixture.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef into the pot and sear until deeply golden brown on all sides, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 15 min - 3
Add the chopped yellow onion to the same pot, reducing the heat to medium. Sauté the onion until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 5
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until it has slightly reduced.
⏱️ 3 min - 6
Add the beef broth and bay leaves to the pot. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is incredibly fork-tender and easily shreds apart.
⏱️ 210 min•🌡️ 325 - 8
Carefully remove the Dutch oven from the oven. Take out the beef and place it on a cutting board. Discard the bay leaves from the braising liquid. Using two forks, shred the beef into bite-sized pieces.
⏱️ 10 min - 9
Heat 2 tablespoons of vegetable oil in a large skillet or griddle over medium heat. Dip each corn tortilla into the warm braising liquid from the pot, ensuring both sides are coated. Place the dipped tortilla onto the hot skillet.
⏱️ 5 min - 10
Sprinkle a generous amount of shredded Monterey Jack cheese over half of the tortilla. Once the cheese begins to melt and the tortilla is slightly crispy on the bottom, add a spoonful of the shredded beef, some chopped red onion, and cilantro to the cheesy side. Fold the tortilla in half to form a taco. Cook for another 1-2 minutes per side until golden brown and crispy. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
⏱️ 15 min - 11
Serve the braised beef tacos immediately, garnished with fresh lime wedges, sliced or diced avocado, and a dollop of sour cream.
⏱️ 2 min