Next Level Slow Braised Beef Tacos

Ingredients

• 5 pieces Dried Chilies (stems removed, seeds mostly removed)
• 4 cups Low Sodium Beef Broth (divided 2 cups for soaking, 2 cups for simmering)
• 1 medium Onion (peeled, quartered for blender)
• 4 pieces Garlic Cloves (peeled)
• 1 medium Tomato (ripe, cored)
• 1 piece Chipotle Pepper in Adobo Sauce (from a can, rinsed)
• 1 tablespoon Chicken Bouillon (granules)
• 2 pounds Beef Roast (trimmed, cut into 1‑inch cubes)
• 2 tablespoons Olive Oil (extra virgin, for drizzling and searing)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 cup Mozzarella Cheese (shredded)
• 1/4 cup Fresh Cilantro (chopped)
• 1/4 cup Onion (for topping) (diced)
• 8 pieces Flour Tortillas (6‑inch, soft)
• 2 sprigs Fresh Thyme Sprigs (fresh)
• 2 pieces Bay Leaves (whole)

Instructions

1. Prepare Dried Chilies

   Using kitchen shears, cut off the stems of the dried chilies and remove as many seeds as possible.

   Time: PT5M

2. Soften Chilies

   Place the chilies in a saucepan with 2 cups of low‑sodium beef broth, bring to a gentle boil, then simmer for about 5 minutes until the chilies are soft and pliable.

   Time: PT5M

3. Blend the Sauce

   Transfer the softened chilies and broth to a blender. Add the quartered onion, garlic cloves, tomato, chipotle pepper, and 1 tablespoon chicken bouillon. Blend until smooth.

   Time: PT5M

4. Cube the Beef

   Trim any excess fat from the beef roast and cut into 1‑inch cubes. Drizzle with olive oil and season generously with salt, pepper, and any additional spices you like.

   Time: PT5M

5. Sear the Beef

   Heat the cast‑iron skillet over medium‑high heat, add a little olive oil, and sear the beef cubes in batches until a deep brown crust forms on all sides, about 5 minutes per batch.

   Time: PT10M

6. Add Sauce and Additional Broth

   Return all seared beef to the skillet. Pour in the blended chili‑onion sauce, add the remaining 2 cups beef broth, thyme sprigs, and bay leaves. Stir to combine.

   Time: PT2M

7. Slow Simmer

   Reduce heat to low, cover the skillet, and let the mixture simmer gently for 2 hours 45 minutes, or until the beef is so tender you can break it apart with a spoon.

   Time: PT2H45M

8. Shred the Beef

   Transfer the cooked beef to a mixing bowl. Using a wooden spoon, break the meat apart until it resembles shredded beef.

   Time: PT5M

9. Toast the Tortillas

   Heat a clean cast‑iron pan over medium heat, add a thin layer of oil, and toast each flour tortilla for about 30 seconds per side until lightly crisp.

   Time: PT5M

10. Assemble and Crisp the Tacos

    Place a generous handful of shredded beef onto a tortilla, top with shredded mozzarella, diced onion, and chopped cilantro. Fold the taco, press down with a spatula, and cook for 1 minute per side until the cheese melts and the taco is crispy.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

25g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Dried Chilies: Ancho chilies, Guajillo chilies
• Instead of Low Sodium Beef Broth: Homemade beef broth, Low sodium vegetable broth
• Instead of Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Tomato: Canned diced tomatoes (1/2 cup)
• Instead of Chipotle Pepper in Adobo Sauce: Chipotle powder (1 tsp), Additional chipotle pepper
• Instead of Chicken Bouillon: Beef bouillon (1 tbsp)
• Instead of Beef Roast: Chuck roast, Beef stew meat
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Mozzarella Cheese: Monterey Jack, Cheddar
• Instead of Fresh Cilantro: Parsley
• Instead of Flour Tortillas: Corn tortillas
• Instead of Fresh Thyme Sprigs: Dried thyme (1/2 tsp)
• Instead of Bay Leaves: Dried oregano (1/4 tsp)

Equipment Needed

• Kitchen Shears
• Saucepan
• Blender
• Cutting Board
• Chef's Knife
• Cast Iron Skillet
• Wooden Spoon
• Spatula
• Mixing Bowl

Critical Steps — Do Not Skip

• Remove stems and seeds from dried chilies
• Soften chilies in broth
• Blend sauce to a smooth consistency
• Sear beef until a deep brown crust forms
• Simmer low and slow until meat is spoon‑tender
• Assemble and crisp the tacos for final texture

Chef Tips from the Video

• Add a squeeze of fresh lime juice to the assembled taco for brightness.
• For extra smoky depth, toast the dried chilies briefly before soaking.
• Use a mix of thyme and a pinch of oregano for a more complex herb profile.

Troubleshooting

Storage

Refrigerator: Store shredded beef in an airtight container for up to 4 days.

Freezer: Freeze the cooked beef in freezer‑safe bags for up to 3 months; thaw in refrigerator before reheating.

Room temperature: Do not leave tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the chili sauce up to 2 days ahead and refrigerate.
• Cook the beef a day before; reheat gently on low heat with a splash of broth.
• Tortillas can be toasted just before serving for maximum crispness.

Frequently Asked Questions