These Tacos are Life Changing
These Tacos are LIFE CHANGING is a medium Mexican recipe that serves 6. 280 calories per serving. Recipe by Cowboy Kent Rollins on YouTube.
Prep: 1 hr 50 min | Cook: 2 hrs 45 min | Total: 5 hrs 5 min
Cost: $55.12 total, $9.19 per serving
Ingredients
- 2 lb Chuck Roast (cut into 1‑inch cubes)
- 1.5 lb Beef Short Ribs (bone‑in, cut into 1‑inch pieces)
- 2 tsp Kosher Salt
- 2 tbsp Mesquite Seasoning (contains ancho chili, smoky flavor)
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 Ancho Chilies (dried) (stem removed, seeds discarded)
- 2 Guajillo Chilies (dried) (stem removed, seeds discarded)
- 2 New Mexico Dried Chilies (Dara Ball) (stem removed, seeds discarded)
- 4 Roma Tomatoes (chopped)
- 1 large White Onion (quartered)
- 8 Garlic Cloves (peeled, minced)
- 2 tbsp Avocado Oil (high smoke point for searing)
- 3 cup Beef Broth (low‑sodium)
- 2 tbsp Apple Cider Vinegar
- 1/4 tsp Ground Cinnamon
- 1 pinch Ground Clove
- 1/2 tsp Ground Coriander
- 1 tsp Whole Oregano (leaves left whole)
- 12 Corn Tortillas (small, 6‑inch)
- 1 cup Oaxaca Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
Instructions
Trim and Cube the Beef
Remove excess fat and connective tissue from the chuck roast and short ribs. Cut both meats into roughly 1‑inch cubes so they will cook evenly and shred easily.
Time: PT15M
Season the Meat
In a large bowl combine the meat cubes with kosher salt, mesquite seasoning, garlic powder, and smoked paprika. Toss until every piece is evenly coated.
Time: PT5M
Rest at Room Temperature
Let the seasoned meat sit uncovered in a warm spot (or sunny windowsill) for 30–40 minutes so the flavors penetrate.
Time: PT35M
Prepare the Chili‑Vegetable Blend
Remove stems and seeds from the ancho, guajillo, and New Mexico chilies. Roughly chop them. Quarter the onion, dice the tomatoes, and mince the garlic cloves.
Time: PT15M
Sear the Beef
Heat avocado oil in the Dutch oven over medium‑high heat until shimmering. Working in batches, add the meat cubes, spreading them out so they brown, not steam. Sear until a deep brown crust forms on all sides, about 3‑4 minutes per batch.
Time: PT10M
Temperature: Medium‑high
Build the Braising Liquid
Return all seared meat to the Dutch oven. Add the chopped chilies, onion, tomatoes, garlic, 3 cups beef broth, apple cider vinegar, ground cinnamon, clove, coriander, and whole oregano. Stir to combine.
Time: PT10M
Bring to a Simmer
Place the Dutch oven on the stovetop over medium heat. Bring the mixture to a gentle boil, stirring occasionally, then reduce to a low simmer.
Time: PT10M
Temperature: Medium
Oven Braise
Cover the Dutch oven with its lid and transfer to a pre‑heated oven at 350°F. Braise for 2½ to 3 hours, or until the meat is fork‑tender and falling apart.
Time: PT2H30M
Temperature: 350°F
Shred the Beef
Remove the pot from the oven. Let the meat rest 10 minutes, then use two forks to pull the cubes apart until they are shredded and coated in the rich sauce.
Time: PT10M
Crisp the Tortillas
Heat the cast‑iron skillet over medium heat. Lightly brush each corn tortilla with a little avocado oil and place in the skillet. Cook 30‑45 seconds per side until just puffed and lightly charred. Remove and keep warm.
Time: PT5M
Temperature: Medium
Assemble the Tacos
Place a generous spoonful of shredded beef onto each tortilla. Top with a mixture of shredded Oaxaca cheese and mozzarella. Fold the tortilla over, press lightly, and let the cheese melt for another 30 seconds in the skillet if desired.
Time: PT10M
Nutrition Facts
- Calories
- 280
- Protein
- 20 g
- Carbohydrates
- 25 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten-Free (corn tortillas), High-Protein, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chuck Roast: Beef stew meat, Boneless short rib
- Instead of Beef Short Ribs: Beef shank, Extra chuck roast
- Instead of Kosher Salt: Sea salt
- Instead of Mesquite Seasoning: Chipotle powder, Smoked paprika blend
- Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
- Instead of Smoked Paprika: Regular paprika
- Instead of Ancho Chilies (dried): Pasilla chilies
- Instead of Guajillo Chilies (dried): New Mexico chile
- Instead of New Mexico Dried Chilies (Dara Ball): Chile de árbol
- Instead of Roma Tomatoes: Canned diced tomatoes (1 cup)
- Instead of White Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Avocado Oil: Canola oil, Vegetable oil
- Instead of Beef Broth: Water + bouillon cube
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Ground Cinnamon: Cinnamon stick (1)
- Instead of Ground Clove: Allspice (pinch)
- Instead of Ground Coriander: Cilantro leaves (fresh)
- Instead of Whole Oregano: Dried oregano (1 tsp)
- Instead of Corn Tortillas: Flour tortillas
- Instead of Oaxaca Cheese: Queso Oaxaca, Mozzarella blend
- Instead of Mozzarella Cheese: Monterey Jack
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Dutch Oven or Enamel‑Coated Cast Iron Pot
- Cast Iron Skillet
- Blender or Food Processor
- Tongs
- Measuring Cups and Spoons
- Ladle or Large Spoon
- Oven
Critical Steps — Do Not Skip
- Season the meat and let rest
- Sear the beef for deep color
- Low simmer before oven braise
- Long oven braise until meat falls apart
- Shred and coat meat in sauce
Chef Tips from the Video
- Use a mesquite‑flavored seasoning to replicate the smoky flavor of outdoor cooking.
- Add a splash of apple cider vinegar at the end of the braise to brighten the deep red sauce.
- For extra depth, toast the dried chilies briefly in a dry skillet before rehydrating.
Troubleshooting
Meat is not tender after the oven braise.
Return the pot to the oven for an additional 30‑45 minutes, checking that the liquid still covers the meat. You can also add a bit more broth.
Sauce is too thin.
Remove the lid and simmer uncovered for 10‑15 minutes to reduce, or stir in a slurry of 1 tsp cornstarch mixed with 2 tsp water.
Tortillas break when folding.
Warm tortillas just enough to become pliable; avoid over‑cooking. Lightly brush with oil and keep them covered with a clean kitchen towel.
Storage
Refrigerator: Store shredded beef and sauce in an airtight container for up to 4 days.
Freezer: Freeze in a zip‑top bag or container for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The braised beef can be made a day ahead; shred and refrigerate in its sauce.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
- Tortillas can be warmed just before serving; they stay best when served fresh.
Frequently Asked Questions
What is the cultural significance and history of Red Beef Tacos in Jalisco cuisine?
Red Beef Tacos, often called "tacos de carne" in Jalisco, trace back to ranching communities where beef, especially chuck and short ribs, was slow‑cooked over wood fire. The deep red sauce comes from dried chilies like ancho and guajillo, giving the tacos a smoky, earthy flavor that became a staple of regional Mexican street food.
What traditional regional variations of Red Beef Tacos exist in Mexican cuisine?
In Jalisco the tacos are typically made with beef braised in chilies and served with Oaxaca cheese. In northern Mexico, goat or lamb may replace beef, and the sauce can be thinner. In Oaxaca, the same braised meat is often served on a thick corn tortilla called "tlayuda" rather than a small taco.
How is Red Beef Taco traditionally served in Jalisco, Mexico?
Traditionally the shredded beef is placed on a warm corn tortilla, topped with fresh Oaxaca cheese, a squeeze of lime, and sometimes chopped cilantro. The taco is folded and eaten immediately while the cheese is still melting and the sauce is still juicy.
What occasions or celebrations is Red Beef Taco associated with in Mexican culture?
Red Beef Tacos are popular for weekend family gatherings, fiestas, and especially for "Taco Tuesday" celebrations across Mexico and the United States. They are also served at rodeos and ranch cook‑outs where the smoky flavor matches the outdoor atmosphere.
What authentic ingredients are essential for Red Beef Taco versus common substitutes?
Authentic ingredients include chuck roast, beef short ribs, dried ancho, guajillo and New Mexico chilies, Oaxaca cheese, and corn tortillas. Substitutes can be beef stew meat for the roast, smoked paprika for mesquite seasoning, and mozzarella for the cheese blend, though the flavor profile will shift slightly.
What other Mexican dishes pair well with Red Beef Taco?
Red Beef Tacos pair beautifully with Mexican street corn (elote), a simple cilantro‑lime rice, black bean salad, or a fresh pico de gallo. A cold cerveza or agua fresca balances the rich, smoky beef.
What are the most common mistakes to avoid when making Red Beef Taco at home?
Common mistakes include overcrowding the pot when searing (which steams instead of browning), not simmering low enough before the oven (which can toughen the meat), and over‑cooking the tortillas so they become brittle. Follow the searing and low‑simmer steps carefully for optimal tenderness.
Why does this Red Beef Taco recipe use a long oven braise instead of a pressure cooker?
The slow oven braise allows the connective tissue in chuck and short ribs to break down gradually, creating a silky, glossy sauce that coats each shred. A pressure cooker can achieve tenderness faster but may result in a thinner sauce and less caramelized flavor from the initial sear.
Can I make Red Beef Taco ahead of time and how should I store it?
Yes, you can braise the beef a day ahead, shred it, and keep it in its sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed, then assemble the tacos fresh.
What texture and appearance should I look for when the Red Beef Taco meat is done?
The meat should be fork‑tender, falling apart easily, and coated in a thick, glossy, deep‑red sauce. The sauce should cling to the shreds without being watery, and the color should be a rich mahogany from the chilies.
What does the YouTube channel Cowboy Kent Rollins specialize in?
The YouTube channel Cowboy Kent Rollins specializes in authentic Western and Texas‑style cooking, featuring open‑range recipes, outdoor fire‑pit techniques, and traditional Mexican‑inspired dishes like the Red Beef Taco.
How does the YouTube channel Cowboy Kent Rollins' approach to Mexican cooking differ from other Mexican cooking channels?
Cowboy Kent Rollins blends cowboy ranch culture with Mexican flavors, often cooking over wood or charcoal and using hearty cuts of meat. Unlike many Mexican channels that focus on quick stovetop dishes, Rollins emphasizes slow braising, outdoor fire management, and a rustic, hands‑on philosophy.
Last updated: September 2, 2026
