Braised beef tacos feature a beef chuck roast slow-cooked in a rich sauce of dried chiles, tomatoes, and aromatics until completely tender and shred-able. The deep, complex chile-tomato sauce defines the dish and pairs perfectly with warm tortillas.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large Dutch oven over medium-high heat, add olive oil. Season the beef chuck roast with salt and pepper, then sear on all sides until deeply browned. Remove the beef and set aside.
To the same pot, add the chopped onion and sauté until softened, about 5-7 minutes. Season with a pinch of salt and pepper.
Add the minced garlic and cook for one more minute until fragrant.
Add the dried chiles and cherry tomatoes to the pot and stir to combine.
Pour in the chicken broth and sprinkle in the dried oregano.
Using an immersion blender, carefully blend the sauce directly in the pot until it's mostly smooth.
Return the seared beef to the pot, nestling it into the sauce.
Cover the Dutch oven and braise in a 325°F (160°C) oven for 3 hours, or until the beef is fall-apart tender.
While the beef is braising, prepare the toppings. You can char the jalapeño over an open flame for extra flavor before dicing.
Once cooked, carefully remove the pot from the oven. Use two forks to shred the beef directly in the sauce.
Warm the corn tortillas on a grill or in a dry skillet until pliable and lightly charred.
Assemble the tacos by placing a generous amount of shredded beef on each tortilla. Top with diced jalapeño, crumbled cotija cheese, fresh cilantro, and sliced scallions. Serve with lime wedges.
Store braised beef and sauce together in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth to restore tenderness.
Dutch oven or large heavy pot with lid · Blender or food processor (for puréeing chiles and tomatoes)
Typically 3–4 hours on low heat or until the beef shreds easily with a fork. Time varies based on oven temperature and exact cut size.
Yes. Slow cooker: 6–8 hours on low. Instant Pot: 60–90 minutes high pressure, then 10-minute natural release.
Ancho and guajillo are mild and fruity; this recipe uses a mix. Avoid very hot varieties unless you prefer spicy tacos.
Yes. Braise the beef fully, cool, and refrigerate up to 3 days. Reheat gently on stovetop with a splash of broth.
Continue braising in 30-minute increments. Older or tougher cuts may need the full 4+ hours. Resist the urge to raise heat, which toughens meat.
