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Beef Chili Tacos

Beef chili tacos are basically soft tacos that are incomparably better than any packaged taco kit you’ll ever find in any store anywhere. Try them and see for yourself.

Four beef chili tacos and two lime halves in a basket, with bowls of pickled onions, slaw, and a beer on the side.

There have been chili lovers who’ve dedicated their lives to finding the perfect chili recipe. This is what I’ve discovered: no tomato, no beans, and just a whole lot of chili. And this chili is hot, of course, but it’s a kind of muffled rumbling heat, almost caressing. These beef chili tacos are what happens when spicy chili con carne meets all of your fave taco fixings.–Jonas Cramby

Beef Chili Tacos FAQs

Why is my braised beef still chewy?

The short answer is just that you haven’t cooked it long enough. This recipe calls for your piece of beef to be diced before braising and that cuts down on the cooking time considerably. At the two-hour mark, test a piece. If it’s not tender enough yet, let it continue to cook, checking every 20 minutes. Don’t give in to the impulse to turn up the heat, you’re just going to dry out the sauce. If it’s starting to look dry, add a little more beer and bouillon.

What other cuts of beef can I use in these tacos?

There are a few options for braising steak that will work well in these tacos. Chuck, skirt, top blade, and flank are all great. Chuck roast is primarily used because you can get a nice-sized piece of meat for a decent price but any of the leaner, tougher pieces will do well here.

Beef Chili Tacos

Four beef chili tacos and two lime halves in a basket, with bowls of pickled onions, slaw, and a beer on the side.

Beef chili tacos are basically soft tacos that are incomparably better than any packaged taco kit you’ll ever find in any store anywhere. Try them and see for yourself.

Jonas Cramby

Prep 30 mins

Cook 2 hrs

Total 2 hrs 30 mins

Entrees

Tex Mex

6 to 8 servings

413 kcal

No ratings yet

  • Remove the stems and seeds from the dried chipotle and ancho chiles. Toss the chiles in a small saucepan, cover with 1 cup (237 ml) water, and boil for about 15 minutes, until most of the cooking liquid has been absorbed.
  • In a large saucepan or Dutch oven over medium-high heat, warm 1 tablespoon oil. Add 1/3 of the beef and cook until the meat is well seared on each side, 5 to 7 minutes. Transfer to a medium bowl and repeat with the remaining meat in 2 more batches, adding 1 tablespoon oil to the pan after each batch. When the meat has been seared, toss the garlic in the pan and cook until golden brown on all sides.
  • Return the seared meat and any juices that may have collected in the bowl to the saucepan or Dutch oven. Sprinkle the meat with flour, chile powder, oregano, cumin, coriander, and sugar. Season with salt and pepper to taste. Toss the fresh chiles into the saucepan, too.

  • Pour the boiled chiles and their cooking water into a blender or food processor and purée. Pour the chile mixture over the meat and spices. Add the beer and the bouillon cube, if using. The liquid should just cover the meat. Cover and gently simmer the meat for at least 2 hours, or until the meat is tender and the sauce is slightly thickened and silken.
  • Serve the beef chili with the tortillas, wedges of lime, crème fraîche, or sour cream, cilantro, onion, avocado, and grated cheese.

Serving: 1portionCalories: 413kcal (21%)Carbohydrates: 9g (3%)Protein: 36g (72%)Fat: 25g (38%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 104mg (35%)Sodium: 278mg (12%)Potassium: 553mg (16%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 536IU (11%)Vitamin C: 11mg (13%)Calcium: 40mg (4%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published March 21, 2017

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