Braised Beef Tacos Recipe

Prepare and brown beef

Pat beef cubes dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tbs olive oil. When shimmering, brown the beef in batches (do not overcrowd) about 2–3 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion to the pot and cook 5–7 minutes until softened and starting to brown. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze and build braising liquid

If using, pour 1/2 cup red wine into the pot to deglaze, scraping up browned bits from the bottom. Let it reduce by half (about 2 minutes). Add chipotle in adobo, cumin, smoked paprika, oregano, remaining 1/2 tsp salt, 1/4 tsp black pepper, bay leaf, and beef stock. Stir to combine.

Braise

Return browned beef and any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low. Cover and braise on the stove for 2–2.5 hours, or transfer to a 300°F (150°C) oven for 2 hours, until beef is fork-tender and shreds easily. Check once halfway and add up to 1/4 cup additional stock or water if liquid has reduced too much.

Shred and finish

Remove bay leaf. Transfer beef to a cutting board and shred with two forks, reserving braising liquid. Skim off excess fat if necessary, then return shredded beef to the pot and simmer uncovered 5–10 minutes to tighten the sauce and concentrate flavor. Adjust seasoning with remaining salt/pepper to taste.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs fresh lime juice, 1/2 tsp lime zest, 1 tsp sriracha, 1/2 tsp minced chipotle (if using), 1/2 clove minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until serving.

Prepare tortillas with cheese

Heat a large nonstick skillet or griddle over medium heat and add 1 tbs butter or oil. Place one tortilla on the skillet, sprinkle about 1/4 cup of shredded cheese over half of the tortilla, fold the tortilla over to make a half-moon and press gently with a spatula. Cook 1–2 minutes per side until the tortilla is crisp and the cheese is melted. Repeat for remaining tortillas and cheese. (Makes 3 cheese-grilled soft shells.)

Warm the braised beef

Rewarm shredded beef over low heat in its sauce for 3–5 minutes, stirring so it stays saucy. If too thick, add 1–2 tbs water or stock to loosen.

Assemble tacos

Open each grilled cheese tortilla and divide warmed braised beef evenly among the 3 tacos (about 1/2 cup per taco). Top with a small handful (about 1/3 cup) shredded lettuce, 1–2 tbs crumbled feta, 2 tbs pico de gallo, and a sprinkle of crushed red tortilla chips. Drizzle each taco with 1–1.5 tbs chili-lime aioli and garnish with chopped cilantro and a lime wedge on the side.

Serve

Serve immediately while shells are warm and crisp so the chips stay crunchy. Provide extra aioli and lime wedges on the side.