halfbakedharvest4.5
Crispy Braised Chipotle Beef Tacos
Beef slowly braised in a spicy chipotle sauce until tender...crispy on the outside, spicy cheesy inside!
👥 8 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●dutch oven
- ●bowl
- ●blender
- ●oven
- ●slow cooker
📝 Preparation Steps
1
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 the 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 ⏱️ 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, 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.
garlic, smashed or grated6 clovesancho chile powder1 tablespoonground cumin1 teaspoonbay leaves2fresh cilantro, chopped1 cupjalapeño, chopped1cinnamon stick (or use 1/2 teaspoon ground cinnamon)1/2
2
Slow cooker + Instant Pot Directions
3
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 the 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 ⏱️ 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.
garlic, smashed or grated6 clovesancho chile powder1 tablespoonground cumin1 teaspoonbay leaves2
Nutrition Facts
calories
581 kcal
serving Size
1 serving
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