How long does the beef need to braise?

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.

Can I make this in a slow cooker or Instant Pot?

Yes. Slow cooker: 6–8 hours on low. Instant Pot: 60–90 minutes high pressure, then 10-minute natural release.

What are the best dried chiles to use?

Ancho and guajillo are mild and fruity; this recipe uses a mix. Avoid very hot varieties unless you prefer spicy tacos.

Can I prepare this ahead?

Yes. Braise the beef fully, cool, and refrigerate up to 3 days. Reheat gently on stovetop with a splash of broth.

What if my beef isn't tender after 3 hours?

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.

Braised Beef Tacos with Dried Chiles

Name: Braised Beef Tacos with Dried Chiles
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 2 tbsp olive oil; 1 large yellow onion, chopped; Salt, to taste; Freshly ground black pepper, to taste; 4 cloves garlic, minced; 1 cup mixed dried chiles (e.g. ancho, guajillo); 1 pint cherry tomatoes; 4 cups chicken broth; 1 tbsp dried oregano; 12 corn tortillas; 1 jalapeño, diced; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 2 scallions, sliced; 1 lime, cut into wedges for serving

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Braised Beef Tacos with Dried Chiles | CookOS

Ingredients

3 lbs beef chuck roast
2 tbsp olive oil
1 large yellow onion, chopped
Salt, to taste
Freshly ground black pepper, to taste
4 cloves garlic, minced
1 cup mixed dried chiles (e.g. ancho, guajillo)
1 pint cherry tomatoes
4 cups chicken broth
1 tbsp dried oregano
12 corn tortillas
1 jalapeño, dicedoptional
1/2 cup cotija cheese, crumbledoptional
1/4 cup fresh cilantro, choppedoptional
2 scallions, slicedoptional
1 lime, cut into wedges for servingoptional

16 Ingredients

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Instructions

1
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.
2
To the same pot, add the chopped onion and sauté until softened, about 5-7 minutes. Season with a pinch of salt and pepper.
3
Add the minced garlic and cook for one more minute until fragrant.
4
Add the dried chiles and cherry tomatoes to the pot and stir to combine.
5
Pour in the chicken broth and sprinkle in the dried oregano.
6
Using an immersion blender, carefully blend the sauce directly in the pot until it's mostly smooth.
7
Return the seared beef to the pot, nestling it into the sauce.
8
Cover the Dutch oven and braise in a 325°F (160°C) oven for 3 hours, or until the beef is fall-apart tender.
9
While the beef is braising, prepare the toppings. You can char the jalapeño over an open flame for extra flavor before dicing.
10
Once cooked, carefully remove the pot from the oven. Use two forks to shred the beef directly in the sauce.
11
Warm the corn tortillas on a grill or in a dry skillet until pliable and lightly charred.
12
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.