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:
- Remove stems and seeds from the ancho chilies.
- 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.
- Transfer the toasted chilies to a bowl and pour hot water over them. Let them soak for 15 minutes or until softened.
- 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:
- 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.
- 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. Add the remaining onion to the pot with a bit more oil and cook until softened (about 3-5 minutes).
- 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. Cover and transfer to the oven.
- Cook for 4-4.5 hours, or until the beef is tender and shreds easily with a fork.
- 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:
- Warm tortillas in a dry skillet until pliable.
- Lightly dip each tortilla into the reserved sauce for extra flavor.
- Add the shredded beef to one side of the tortilla, sprinkle with cheese, and fold over.
- 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.