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Smoky Beef Tacos

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Smoky Beef Tacos

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

Prep: 15 minutes
Total: 2 3/4 hours

Ingredients

Serves 8

  • 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.
From Everyday Food, March 2009

Helpful Hint

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).

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