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Almost every family loves taco night. For Michael’s birthday this year, he requested beef tacos. “Real beef tacos.”
After a lot of research, I ended up putting together a spice mixture that was the perfect blend of spicy, tangy, and even a tiny sweet undertone. The smell and taste were close-your-eyes amazing. One of the keys here is to brown the meat very well. This helps give you those crispy edges that taste so delicious. When you brown the meat, look for a very deep brown. Something like this:
For this recipe, I used my enameled Dutch oven (like the Les Creuset brand). It goes from stovetop to oven. If you don’t own something like this, you can certainly use a slow-cooker. Be prepared for a lot of leftovers–it’s a lot of beef. It freezes beautifully. Or, you can use it for tamales.
- 4lbs beef roast (I usually use chuck), sliced into 4-5 pieces
- 2-4 Tbsp canola oil
- ⅓c cider vinegar
- 2 chipotle chiles, adobo sauce rinsed off
- 4 cloves garlic
- 3 Tbsp lime juice
- 3½ tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp oregano
- ½ tsp cloves
- ¾c beef or chicken broth
- To serve: lettuce, cheese, tomato, corn tortillas, etc.*
- In a large pot, heat oil over medium heat. Brown beef on all sides (do it in batches if necessary–don’t crowd the pot). In a blender or food processor, puree vinegar, chiles, garlic, lime juice, cumin, salt, pepper, oregano, and cloves.
- Pour spice mixture over beef and stir to coat. Pour broth over all. Bring to a simmer and cover with lid.
- Bake at 275 for 5-6 hours. If using a slow cooker, cook on high 5-6 hours or low 7-8 hours.
- Shred beef. Skim fat off top of broth and drippings and discard. Pour remaining liquid over beef and toss to coat. Serve with corn tortillas, lettuce, cheese, and tomatoes.
{ 4 comments… read them below or add one }
Have you thought about tossing the beef in the spice mixture before searing it? I’m just wondering how it would taste if you marinaded it before searing the edges.
This looks so yummy.
This sounds awesome! Shredded beef tacos are one of my hubby’s top 3 foods.
Save your adobo sauce for me! I have a recipe for “Cafe Rio Pork” using the adobo sauce that you “wash off.” It’s one of our favorites! I’ve been trying to find adobo sauce without the chiles or a recipe for it, but haven’t had any luck.
BTW – your pie crust demonstration was great! I’m now wishing it were Thanksgiving because you’ve motivated me to TRY making pie crust again… but not until there’s an occasion to share the pies with others, since I’d eat it all myself if there weren’t.
nice post. thanks.
Delicious! I tried this out last night and my family loved it. Thank you so much for the post!