Beef Tacos with Smoky Chipotle Sauce
These chipotle beef tacos are packed with smoky, spicy flavors and feature a rich, savory
braising liquid—a delicious twist on classic Birria tacos. Braise the meat a day ahead for a super
easy weeknight or weekend meal!
Serves: 6-8
Prep Time: 30 minutes
Cook Time: 4-5 hours
Ingredients:
For the Beef:
3 lbs Central Park Farms beef chuck roast, cut into large chunks
2 dried ancho chilies
2-3 chipotle peppers in adobo sauce (plus 1-2 tablespoons of the adobo sauce)
2 ½ cups beef broth
1 large onion, diced
4-6 garlic cloves, peeled
1 (14.5 oz) can fire-roasted tomatoes
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
½ teaspoon dried oregano
2 teaspoons taco seasoning
2 bay leaves
Salt and pepper to taste
Avocado oil or olive oil
Farmer Kendall’s tip: We know, our beef is a fast seller. If you want to be the first to know when we’re restocked, scroll to the bottom of the page and sign up for our newsletter.
To Serve:
Corn or flour tortillas — Farmer Jay is 100% team flour!
Diced white or red onion
Chopped fresh cilantro
Lime wedges
1-2 cups shredded Monterey Jack or mozzarella cheese
Guacamole
Instructions:
Prepare the Sauce:
1.Remove the stems and seeds from the ancho chilies.
2. Heat a dry skillet over medium heat. Toast the chilies for a few seconds on each side
until fragrant, being careful not to burn them.
3. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15
minutes until softened.
4. In a blender, combine the soaked chilies, chipotle peppers in adobo sauce, beef broth,
half of the diced onion, garlic cloves, fire-roasted tomatoes, apple cider vinegar, ground cumin,
taco seasoning, and dried oregano. Blend until smooth. Set aside.
Cook The Beef:
1. Preheat the oven to 300°F.
2. Season the beef chunks with salt and pepper and let them rest for around 20 minutes at
room temperature to help obtain a nice sear.
3. In a large heavy-bottomed pot or Dutch oven, heat a small amount of avocado oil over
medium-high heat. Brown the beef chunks on all sides, working in batches if necessary.
4. Remove the beef from the pot and set aside. Add the remaining onion to the pot with a
touch of oil and sauté until softened, about 3-5 minutes.
5. Pour the sauce into the pot, stirring to scrape up any browned bits from the bottom.
6. Return the beef to the pot and add the bay leaves.
7. Bring to a simmer, then cover and cook in the oven for 4-4.5 hours, until the beef is
tender and easily shreds with a fork.
8. Remove the beef chunks from the pot and lightly shred them using two forks, leaving
some medium-sized pieces. Discard any large pieces of fat.
9. Add some of the braising liquid to the shredded beef until it’s nicely coated. Reserve the
remaining sauce.
Assemble The Tacos:
1. Heat the corn tortillas in a dry skillet until warm and pliable.
2. Briefly dip each tortilla into the sauce in the pot to coat it lightly.
3. Add the beef mixture to one half of each tortilla and top with a small amount of shredded
cheese. Fold the tortilla over the filling to form a quesadilla, which makes it easier to flip.
4. Grill the folded tortillas in a pan until golden and the cheese is melted throughout. (You
can add a touch of oil to the pan for this step!)
Serve:
Serve the tacos with a side of extra braising sauce for dipping (just gently reheat it).
Complement with fresh guacamole, diced onion, chopped cilantro, and a squeeze of lime juice.
These tacos are brimming with rich, smoky, and spicy flavors!
If you don’t have ancho chilies, you can omit them—the flavor will still be delicious. The meat
also freezes wonderfully in a sealed container for up to three months.
Order your Central Park Farms’ beef chuck roast today and happy cooking!
