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three shredded beef tacos on corn tortillas with carrot slaw and crumbled queso fresco on a black serving tray

Shredded Beef Tacos

corn tortillas, chipotle salsa, pickled cabbage

STARS

Build these simple but flavorful tacos just how you like them. Load corn tortillas with slow-braised, tender beef, chipotle salsa, pickled cabbage, carrot salad, and queso fresco for a tasty plate you can tailor to your palate.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Slaw

  • 3/4 cup rice wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon Mexican oregano
  • 1/2 green cabbage, shredded
  • 1 cup carrot matchsticks
  • 1 red onion, sliced thinly
  • 2 jalapeños, sliced thinly

Beef

  • 1 tablespoon olive oil
  • 2 pounds beef chuck, cut into 3-inch cubes
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1/2 cup pineapple juice
  • 1 8-ounce can chipotles in adobo
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika

Roasted Chipotle Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Serving

  • 8 corn tortillas
  • Queso fresco, crumbled
Directions
1
Preheat the oven to 350°F.
2
In a large container or bowl, whisk together the rice vinegar, water, sugar, salt and oregano until the sugar is dissolved. Add the cabbage, carrots, onion and jalapeño and let sit while you prepare the rest of the recipe.
3
Heat a large skillet over medium heat with the olive oil. Pat the beef dry and season with salt and pepper. When the oil is hot, add the beef chuck, working in batches to avoid crowding the pan, and sear on all sides. Add more oil as necessary. Transfer to a plate.
4
In a large oven-safe braising dish, combine the onion, celery, beef stock, tomato paste, pineapple juice, chipotles in adobo, cumin, paprika, salt and pepper. Add the seared beef and more stock, if necessary, so the liquid comes halfway up the sides of the beef. Braise in the oven for 90 minutes to 2 hours, until the beef is falling-apart tender.
5
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
To serve, fill the tortillas with shredded beef and top with slaw, queso fresco and salsa. e ri

Shredded Beef Tacos

corn tortillas, chipotle salsa, pickled cabbage

STARS

Build these simple but flavorful tacos just how you like them. Load corn tortillas with slow-braised, tender beef, chipotle salsa, pickled cabbage, carrot salad, and queso fresco for a tasty plate you can tailor to your palate.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Slaw

  • 3/4 cup rice wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon Mexican oregano
  • 1/2 green cabbage, shredded
  • 1 cup carrot matchsticks
  • 1 red onion, sliced thinly
  • 2 jalapeños, sliced thinly

Beef

  • 1 tablespoon olive oil
  • 2 pounds beef chuck, cut into 3-inch cubes
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1/2 cup pineapple juice
  • 1 8-ounce can chipotles in adobo
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika

Roasted Chipotle Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Serving

  • 8 corn tortillas
  • Queso fresco, crumbled

Directions

1
Preheat the oven to 350°F.
2
In a large container or bowl, whisk together the rice vinegar, water, sugar, salt and oregano until the sugar is dissolved. Add the cabbage, carrots, onion and jalapeño and let sit while you prepare the rest of the recipe.
3
Heat a large skillet over medium heat with the olive oil. Pat the beef dry and season with salt and pepper. When the oil is hot, add the beef chuck, working in batches to avoid crowding the pan, and sear on all sides. Add more oil as necessary. Transfer to a plate.
4
In a large oven-safe braising dish, combine the onion, celery, beef stock, tomato paste, pineapple juice, chipotles in adobo, cumin, paprika, salt and pepper. Add the seared beef and more stock, if necessary, so the liquid comes halfway up the sides of the beef. Braise in the oven for 90 minutes to 2 hours, until the beef is falling-apart tender.
5
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
To serve, fill the tortillas with shredded beef and top with slaw, queso fresco and salsa. e ri