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Smoky Beef Tacos

35

These slow-simmer beef tacos have just the right amount of spice.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, March 2009

Ingredients

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted
  • Avocado-Red Onion Relish
  • Corn-and-Tomato Salsa
  • Cilantro-Lime Crema

Directions

  1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.

  2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

  3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Cook's Notes

To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).

Reviews Add a comment

  • telemahi
    6 JAN, 2012
    I agree... totally my go to recipe. My family and I LOVE this recipe. So easy and really really tasty. I've done it in the crockpot a dozen times and it's always great, but for the first time last night I did it as the recipe called for in the oven because I ran out of time to do the crockpot version. It's actually way better in the oven. Either way, you can't go wrong. I also substitute smoked paprika for the chipotles for my kids to eliminate the spiciness and it tastes exactly the same.
    Reply
  • Vera_Lynn
    10 OCT, 2011
    Well it looks like I'm late to the party....This will be my go-to recipe for mexican beef. I can't believe how simple & flavorful it is! Next time I'll try the slow cooker.
    Reply
  • lasvegasjr
    5 MAY, 2010
    This is also my go-to recipe for gatherings - everyone loves this! I love how easy and fast and just wonderful it is. I always put it in the crock pot (8 hrs on low or 4 hrs on high) rather than the oven because 1) it will not heat the kitchen much and 2) it does not dry out at all.
    Reply
  • Bauc
    17 MAR, 2010
    This recipe has become my go-to for big parties, and my friends always rave about the beef! I like to double the liquid mixture and then cook it in my crock pot on low for about six hours. The meat is incredibly tender, flavorful and delicious! The cool toppings are the perfect compliment to the smoky beef.
    Reply
  • Bauc
    17 MAR, 2010
    This recipe has become my go-to for big parties, and my friends always rave about the beef! I like to double the liquid mixture and then cook it in my crock pot on low for about six hours. The meat is incredibly tender, flavorful and delicious! The cool toppings are the perfect compliment to the smoky beef.
    Reply
  • glacier_foodie
    25 JAN, 2010
    I have a freezer full of beef and this is my absolute favorite way to prepare it. I add onions and a chile of some sort sometimes and I also will rub the meet with chile powder of some kind to give it a little kick before cooking. YUMMY!
    Reply
  • MarthaandMeBlogger
    14 APR, 2009
    I made this and enjoyed it - you can see my results here: http://marthaandme.wordpress.com/?s=smoky beef tacos
    Reply
  • megs91581
    14 APR, 2009
    I made this last night. I used green chiles instead of chipotles in adobo because I couldn't find them. I also halved the recipe. I had my cast iron dutch oven in the oven for an hour, then turned off the oven, left to run some errands, came back, and the meat was still warm and nice and tender. We ate it on tortillas with some cheese.
    Reply
  • awh
    6 APR, 2009
    I cooked these in the slow-cooker and they turned out fabulously! I halved the recipe and cooked on low heat for 5 hours. I served with the three toppings. Great meal!
    Reply
  • netboyd
    5 APR, 2009
    i added half a beer to the meat after 2 hours, and it turned out great!
    Reply