Crispy Braised Chipotle Beef Tacos

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Ingredients

• 3 1/2 pounds beef chuck, cut into 3-4 pieces

• avocado oil, for cooking

• salt and blat pepper

• 1 can chipotle peppers in adobo

• 1/2 cup canned crushed tomatoes

• 6 cloves garlic, smashed or grated

• 1 yellow onion, quartered

• 1 tablespoon ancho chile powder

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/4 teaspoon ground cloves

• 2 bay leaves

• 1/2 cinnamon stick or use 1/2 teaspoon ground cinnamon

• 1/4 cup apple cider vinegar

Tacos

• 1 cup fresh cilantro, chopped

• 1 jalapeño, chopped

• 1/4 cup chopped onion

• limes

• corn tortillas

• 2 cups shredded mozzarella or Monterey Jack cheese

• avocado cream, for serving

Instructions

• 1. Preheat the oven to 300° F.

  2. Season the beef all over with salt and pepper. Heat a drizzle of oil in a large Dutch oven over medium-high heat. Sear the beef all over, 2-3 minutes per side. Turn the heat off.

  3. To make the sauce. In a blender, puree the chipotle peppers, tomatoes, garlic, onion, ancho chile powder, oregano, cumin, paprika, cloves, bay leaves, 2 teaspoons salt, and apple cider vinegar. Add 1 cup water and blend until smooth. Pour the sauce over the beef. Add 2 cups of water and the cinnamon to the pot. Over medium heat, bring the sauce to a simmer, then cover and transfer the pot to the oven. Cook for 3 hours, or until the meat easily shreds.

  4. To make the tacos. Stir together the cilantro, onion, jalapeño, a squeeze of lime juice, and a pinch of salt.

  5. Remove the cinnamon stick and meat from the sauce, and shred the meat. Pour the sauce into a shallow bowl, allowing the fat to settle on top.

  6. Heat a large skillet over medium heat. Dip the tortillas into the sauce (the fat should be on top) and place in the skillet, sauce side facing down. On one side of the tortilla, layer cheese, then beef. Fold the tortilla over the beef and cook until slightly fried, about 1-2 minutes per side. Serve the tacos with cilantro on top and additional red sauce, plus avocado crema, if desired.

Slow Cooker and Instant Pot Cooking

• 1. Season the beef all over with salt and pepper. Heat a drizzle of oil in a large Dutch oven over medium-high heat. Sear the beef all over, 2-3 minutes per side. Add the meat to the slow cooker or instant pot.

  2. To make the sauce. In a blender, puree the chipotle peppers, tomatoes, garlic, onion, ancho chile powder, oregano, cumin, paprika, cloves, bay leaves, 2 teaspoons salt, and apple cider vinegar. Add 1 cup water and blend until smooth. Pour the sauce over the beef. Add 1 1/2 cups of water and the cinnamon.

  - For the slow cooker, cover and cook for 6-7 hours on low or 3-4 hours on high.

  - For the instant pot, lock the lid and cook on high pressure for 40 minutes.

  4. Finish as directed through set 4.