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Crispy Braised Chipotle Beef Tacos | halfbakedharvest.com
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4.35 from 80 votes

Crispy Braised Chipotle Beef Tacos

Beef slowly braised in a spicy chipotle sauce until tender...crispy on the outside, spicy cheesy inside!
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 8
Calories: 498kcal

Ingredients

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.

Nutrition

Calories: 498kcal