Print This Recipe

Print
Smoky Beef Tacos

Smoky Beef Tacos

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

Everyday Food, March 2009 http://www.marthastewart.com/339827/smoky-beef-tacos
4.133335
Rated
82.6667100(17)17
  • Prep Time 15 minutes
  • Total Time 2 hours 45 minutes
  • Yield Serves 8

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
    • <u>Avocado-Red Onion Relish</u>
    • <u>Corn-and-Tomato Salsa</u>
    • <u>Cilantro-Lime Crema</u>

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 Note

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).

© 2013 Martha Stewart Living Omnimedia. All rights reserved.