Why everyone should try these Braised Beef Tacos.

Ingredients

• 3.5 lb Chuck Roast (well‑marbled, trimmed of excess fat)
• 1 tbsp Kosher Salt (dry‑brine the roast 30‑40 minutes before searing)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for searing the roast)
• 1.5 L Beef Broth (low‑sodium, can use bouillon if needed)
• 30 g Tomato Paste (about 2 tbsp, adds depth)
• 25 g Ground Guajillo Chili Powder (fruity, peppery Mexican chili powder)
• 25 g Ground Cumin (freshly ground for warm earthy flavor)
• 10 g Cayenne Pepper (adjust to taste; adds heat)
• 8 pcs Garlic Cloves (whole, added to braising liquid for roasted flavor)
• 10 pcs White Corn Tortillas (soft, slightly sweet, for tacos)
• 0.5 cup Fresh Cilantro (roughly chopped)
• 0.5 cup White Onion (thinly sliced)
• 1 pcs Lime (cut into wedges for serving)
• 2 tbsp Green Hot Sauce (adds acidity and extra heat)

Instructions

1. Dry‑brine the Roast

   Season the chuck roast generously with kosher salt (and pepper) and let it rest on a rack for 30‑40 minutes, then pat the surface dry with paper towels.

   Time: PT15M

2. Preheat Oven

   Preheat the oven to 275°F (135°C).

   Time: PT10M

   Temperature: 275°F

3. Sear the Chuck Roast

   Heat 2 tbsp vegetable oil in a cast‑iron skillet over medium‑high heat. Sear the roast on all sides until deep brown, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: high heat

4. Prepare Braising Liquid

   In a bowl combine beef broth, tomato paste, ground guajillo chili powder, ground cumin, cayenne pepper, and whole garlic cloves. Stir until the tomato paste dissolves.

   Time: PT5M

5. Transfer to Dutch Oven

   Place the seared roast into the Dutch oven. Pour the braising liquid over the meat, ensuring it covers about two‑thirds of the roast.

   Time: PT5M

6. Low‑and‑Slow Braise

   Cover the pot with its lid and bake in the preheated oven for 5‑6 hours, or until the internal temperature reaches ~200°F and the meat falls apart with a fork.

   Time: PT6H

   Temperature: 275°F

7. Shred the Beef

   Remove the pot from the oven, let the meat rest 15 minutes, then pull apart with two forks into bite‑size shreds.

   Time: PT15M

8. Reheat (Optional)

   If you are serving later, return shredded beef to the pot and keep warm on the stovetop for 45 minutes, stirring occasionally.

   Time: PT45M

9. Warm Tortillas

   Heat a clean skillet or griddle over medium‑high heat, add 2 tbsp of the rendered beef fat, and quickly toast each tortilla until lightly crisp, about 30 seconds per side.

   Time: PT5M

   Temperature: medium‑high

10. Assemble Tacos

    Place a generous spoonful of shredded beef onto each tortilla, top with chopped cilantro, sliced white onion, a squeeze of lime, and a drizzle of green hot sauce.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g