Braised Beef Tacos Recipe

beef tacosIngredients

  • 3 tbsp. vegetable oil
  • 2 lb. boneless beef chuck, well trimmed, cut into 3/4-in. cubes
  • 1/2 cup onion, chopped
  • 1/2 cup water
  • 1 cup beef broth
  • 1/3 cup tomato paste
  • 1 tbsp. ancho chile pepper
  • 1/2 tsp. chipotle chile pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Mexican oregano leaves
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1 oz. semi-sweet baking chocolate, broken in half
  • 12 corn tortillas (6-in.)

Garnishes

  • Mexican crema, crème fraîche or sour cream
  • Mexican queso fresco, queso añejo (Cotija) or feta cheese, crumbled
  • Chopped fresh cilantro
  • Toasted slivered almonds

Directions

Heat 1 tablespoon of the oil in 5-quart Dutch oven or saucepot on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove beef; set aside.

Heat 1 tablespoon of the oil in same pot on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of pan. Add beef, beef broth, tomato paste, and seasonings; mix well. Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in chocolate. Simmer, uncovered, 1 hour or until beef is tender and sauce has thickened, stirring occasionally.

Brush both sides of tortillas lightly with remaining 1 tablespoon oil. Cook each tortilla in nonstick skillet on medium heat 1 minute per side or until tortilla is slightly crisp but still pliable. Drain on paper towels. Spoon about 1/4 cup beef mixture into center of each tortilla. Top with desired garnishes. Fold and serve.

Adapted from The Nibble