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Switching up the average weeknight taco with these Crispy Braised Chipotle Beef Tacos. Beef slowly braised in a spicy chipotle sauce until tender. Then shredded and stuffed into tortillas with cheese before being pan-fried. These tacos have just a touch of crispiness on the outside but are spicy and cheesy inside. The key is to pan-fry the tacos in the chipotle sauce. Serve each cheesy taco with cilantro on top, avocado crema, and of course that spicy chipotle sauce. They come together simply and are so delicious!
I know Taco Tuesday is “the thing”, but my thought is, tacos today in prep for tomorrow! Plus, I just thought they’d be a fun and delicious Monday recipe…and they are!
I’ve been wanting to make and share these tacos for the longest time now. But I wanted to wait till later in April in prep for Cinco de Mayo. We all know I love a good holiday, but Cinco de Mayo is always such a fun no-pressure day where you have an excuse to make margaritas and tacos on a weeknight.
No one can complain about that.
The Inspiration?
Originally, I really wanted to make birria, a Mexican stew traditionally made from goat meat, but sometimes made from beef. The dish is commonly served for special occasions like weddings and holidays. The meat is marinated and slow-cooked in an adobo sauce made of vinegar, dried chiles, herbs, and spices. Therefore, it’s incredibly tender and flavorful meat.
The stew is often served with corn tortillas or fried up into tacos. The cheesy birria tacos have been on my “to make” list for well over a year, so I was determined to finally make them happen.
Since I have a harder time finding some of the dried chilies, I ended up adapting the recipe a bit. I created my version of cheesy birria tacos. They’re similar but different, and SO DELICIOUS.
Here are the details – first braise the meat
Start with the beef. I used beef chuck, but you could also mix in some of short ribs, which would be even more delicious, but just a touch more expensive.
Sear the meat, then make the sauce. The sauce is the heart and soul of this recipe. I use a lot of chipotle peppers in adobo, some ancho chile powder, and other spices, plus garlic, onion, bay leaves, and apple cider vinegar. The vinegar is also essential, so don’t skip it. The sauce gets poured over the meat. I then add a cinnamon stick and slow cook the meat in the oven until it’s very tender. You can use the slow cooker or instant pot too!
Now, make the tacos!
Once the meat is cooked, it’s time for tacos! So shred the meat and gather all your toppings. I kept it classic with cilantro and jalapeño, plus my favorite avocado crema.
Next, take the sauce and pour it into a shallow bowl. The fat should settle to the top of the sauce, this is exactly what you want. You’ll dip the tortillas into the sauce, getting that fat on the tortilla at the same time. Then, pan-fry the tortillas with the meat and cheese. Cooking the tortillas with the sauce allows them to take on incredible flavor and become a little crispy around the edges with fried cheese melting out of the top of the taco.
It. Is. So. Good.
Top each taco any way you’d like. I go heavy on the cilantro and lime. Then dip your tacos in the extra sauce. It’s really about that sauce…well, and the cheese. Beyond delicious.
If you wanted to take the toppings a step further, I would recommend a pineapple salsa or mango salsa. But you all know me, I love a good fruity salsa. Oh, and maybe add a nice margarita too. This spicy mango marg is my personal favorite.
Looking for other taco night recipes? Here are some of my favorites:
Homemade Cheesy Gordita Crunch Tacos
Healthier Homemade Crunchwrap Supreme
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Lastly, if you make these Crispy Braised Chipotle Beef Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Braised Chipotle Beef Tacos
Servings: 8
Calories Per Serving: 581 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 1/2 pounds beef chuck, cut into 3-4 pieces
- avocado oil, for cooking
- kosher salt and black 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 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.
Slow cooker + Instant Pot Directions
- 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.
How long would you cook in the insta pot if using chicken breast instead of beef?
Hey Sophie, I would do 12 minutes on high. xx
Hi excited to make tonight, to keep corn tortillas from sticking can i use a nonstick skillet?
Hey Lisa,
Sure, that will work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this last night. I must have used a wrong pan because the tacos stuck to the pan. I used my LeCruset
What type of pan did you use for this.
Hey Marilyn,
I used a Staub skillet. Was there oil in your pan? Let me know how I can help! xTieghan
Made this tonight. Made no changes and used the instant pot. This was a big hit with my family who said several times that I need to make it again!
Hey Debbie,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
We made this tonight and it was great. We used chicken thighs, browned them and roasted just like the beef. We cooked it at 300 degrees for just under 2 hours. I think the time is very forgiving. They shredded easily. I rinsed off the sauce since I had one that could not eat it. That removed the heat but kept the flavor, which was delicious. I served the sauce on the side (and dipped the tortilla) for those who wanted heat. This was so easy, and hands off except the last few minutes making the tortilla. Thanks Tieghan!
Hey Maddi,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
Delicious and so easy but a little too spicy! Will have to cut down on the amount of chipotles next time!
Hey Elizabeth,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
When you say half a can of crushed tomatoes, what size can are you using?
Hey Angela,
The recipe calls for 1/2 cup of crushed tomatoes, I used a 28 ounce can and just saved the leftovers in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! What size can of chipotle peppers?
Hey Sherri,
Thanks so much! I used a 28 ounce can of peppers. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
These look delicious! If I halved the amount of meat would cooking time still be the same?
Thanks so much Lucy! I would probably reduce the cooking time as well. I hope you love the recipe!! xTieghan
Excited to make these! I do not see instructions for the avocado crema, can you add those or share?
Hey Stephanie,
The recipe for the avocado crema is linked above:)
https://www.halfbakedharvest.com/cauliflower-tinga-tacos/
I hope you love the recipe, please let me know if you give them a try! xTieghan
Love tacos, however, in my country ee do not have chipotle sauce, any ideas how I can substitute it? Love your recipes, tried a bunch!
Hey Ruta,
Do you have access to enchilada sauce? I think that would also work well here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! This looks awesome. I wanted to substitute chicken, would chicken breasts be best? Would I cook it for the same length in the oven or would it be different? Thanks!
Hey Katie,
You could really use chicken breasts or thighs here, I would probably reduce the time slightly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would you recommend shredding the meat in the sauce, or removing it and shredding? Just not sure if shredding it in the sauce would suck up too much of the sauce.
Hey Chris,
I prefer to remove it, but either way would work. I hope you love the recipe, please let me know if you give it a try! xTieghan
will be making this soon can i use mushrooms vegan cheese as am a vegan i never had tacos before perfect for my after office meals willl dm you if i make this and let you know how it goes Thanks Ramya
I hope you love the recipe Ramya!
This looks delicious. I have made birria tacos in the past and always have a problem with the tortillas sticking to the pan when I try to pan fry them. Any suggestions to keep the from happening?
Hey Jenn,
I really like to have lots of oil in my skillet to prevent the sticking. I hope you love this recipe, please let me know if you give it a try! xTieghan