Beef Tacos with Smoky Chipotle Sauce

Beef Tacos with Smoky Chipotle Sauce

These smoky chipotle beef tacos bring bold, spicy flavors to the table, paired with a savory, rich braising sauce. Inspired by Birria tacos, this recipe offers a fun and flavorful spin on a classic favorite. Prepare the meat a day ahead for a convenient and delicious meal during the week or weekend.

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 4-5 hours

Ingredients

For the Beef:

• 3 lbs Midwest Prime beef chuck roast, cut into large chunks
• 2 dried ancho chilies
• 2-3 chipotle peppers in adobo sauce (plus 1-2 tbsp of the adobo sauce)
• 2 ½ cups beef broth
• 1 large onion, diced
• 4-6 garlic cloves, peeled
• 1 (14.5 oz) can fire-roasted tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• ½ tsp dried oregano
• 2 tsp taco seasoning
• 2 bay leaves
• Salt and pepper, to taste
• Avocado oil or olive oil

To Serve:

• Corn or flour tortillas
• Diced white or red onion
• Chopped fresh cilantro
• Lime wedges
• 1-2 cups shredded Monterey Jack or mozzarella cheese
• Guacamole

Instructions

Prepare the Sauce:

1. Remove stems and seeds from the ancho chilies.
2. Toast the chilies in a dry skillet over medium heat for a few seconds on each side until aromatic—be careful not to let them burn.
3. Transfer the toasted chilies to a bowl and pour hot water over them. Let them soak for 15 minutes or until softened.
4. Blend the softened chilies with chipotle peppers, beef broth, half of the diced onion, garlic, fire-roasted tomatoes, vinegar, cumin, taco seasoning, and oregano until smooth. Set aside.

Cook the Beef:

1. Preheat the oven to 300°F.
2. Season the beef chunks with salt and pepper. Let them rest for about 20 minutes at room temperature to enhance the sear.
3. Heat a splash of avocado oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks on all sides in batches if needed.
4. Remove the beef and set it aside. Add the remaining onion to the pot with a bit more oil and cook until softened (about 3-5 minutes).
5. Pour the blended sauce into the pot, stirring to lift any browned bits stuck to the bottom.
6. Return the seared beef to the pot, add bay leaves, and bring the mixture to a gentle simmer. Cover and transfer to the oven.
7. Cook for 4-4.5 hours, or until the beef is tender and shreds easily with a fork.
8. Remove the beef from the pot and shred into medium-sized pieces, discarding large chunks of fat. Moisten the shredded beef with some of the braising liquid, saving the rest for dipping.

Assemble the Tacos:

1. Warm tortillas in a dry skillet until pliable.
2. Lightly dip each tortilla into the reserved sauce for extra flavor.
3. Add the shredded beef to one side of the tortilla, sprinkle with cheese, and fold over.
4. Cook the folded tortilla in a skillet until crispy and the cheese is fully melted. Add a touch of oil if desired for a golden finish.

Serve:

Serve with extra braising sauce on the side for dipping. Garnish with guacamole, diced onions, chopped cilantro, and a squeeze of lime juice for a fresh and vibrant finish.

Tip: If you can’t find ancho chilies, skip them—the dish will still be delicious. The beef freezes well for up to three months in an airtight container.

Beef Tacos with Smoky Chipotle Sauce

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

30 minutes

Cook Time

4-5 hours

These chipotle beef tacos are packed with smoky, spicy flavors and feature a rich, savory braising liquid—a delicious twist on classic Birria tacos. Braise the meat a day ahead for a super easy weeknight or weekend meal!

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Ingredients

• 3lbs Midwest Prime beef chuck roast, cut into large chunks

• 2 dried ancho chilies

• 2-3 chipotle peppers in adobo sauce (plus 1-2 tablespoons of the adobo sauce)

• 2 ½ cups beef broth

• 1 large onion, diced

• 4-6 garlic cloves, peeled

• 1 (14.5 oz) can fire-roasted tomatoes

• 2 tablespoons apple cider vinegar

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• 2 teaspoons taco seasoning

• 2 bay leaves

• Salt and pepper to taste

• Avocado oil or olive oil

• Corn or flour tortillas

• Diced white or red onion

• Chopped fresh cilantro

• Lime wedges

• 1-2 cups shredded Monterey Jack or mozzarella cheese

• Guacamole

Directions

Prepare the Sauce:

1. Remove stems and seeds from the ancho chilies.

2. Toast the chilies in a dry skillet over medium heat for a few seconds on each side until aromatic—be careful not to let them burn.

3. Transfer the toasted chilies to a bowl and pour hot water over them.

4. Let them soak for 15 minutes or until softened.

5. Blend the softened chilies with chipotle peppers, beef broth, half of the diced onion, garlic, fire-roasted tomatoes, vinegar, cumin, taco seasoning, and oregano until smooth. Set aside.

Cook the Beef:

1. Preheat the oven to 300°F. Season the beef chunks with salt and pepper. Let them rest for about 20 minutes at room temperature to enhance the sear.

2. Heat a splash of avocado oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks on all sides in batches if needed. Remove the beef and set it aside.

3. Add the remaining onion to the pot with a bit more oil and cook until softened (about 3-5 minutes).

4. Pour the blended sauce into the pot, stirring to lift any browned bits stuck to the bottom. Return the seared beef to the pot, add bay leaves, and bring the mixture to a gentle simmer.

5. Cover and transfer to the oven. Cook for 4-4.5 hours, or until the beef is tender and shreds easily with a fork.

6. Remove the beef from the pot and shred into medium-sized pieces, discarding large chunks of fat. Moisten the shredded beef with some of the braising liquid, saving the rest for dipping.

Assemble the Tacos:

1. Warm tortillas in a dry skillet until pliable. Lightly dip each tortilla into the reserved sauce for extra flavor.

2. Add the shredded beef to one side of the tortilla, sprinkle with cheese, and fold over.

3. Cook the folded tortilla in a skillet until crispy and the cheese is fully melted. Add a touch of oil if desired for a golden finish.

Serve:

1. Serve with extra braising sauce on the side for dipping.

2. Garnish with guacamole, diced onions, chopped cilantro, and a squeeze of lime juice for a fresh and vibrant finish.

Recipe Note

Tip: If you can’t find ancho chilies, skip them—the dish will still be delicious. 

The beef freezes well for up to three months in an airtight container.