We’re taking chuck roast to the next level. Braised in a liquid of fire-roasted tomatoes and chipotle peppers until it falls apart, then pan-fried inside the tortilla for that signature “crunch-and-melt” experience.
Smoky Heat
Slow-Cooked
Family Feast
The Braising Mix
- 3 lbs Beef Chuck Roast (cubed)
- 3 Chipotle Peppers in Adobo
- 1 cup Fire-Roasted Tomatoes
- 1 White Onion (chopped)
- 4 cloves Garlic
- 1 tbsp Cumin & 1 tbsp Oregano
- 1 cup Beef Broth
The “Dorado” Finish
- 12 Corn Tortillas
- 2 cups Monterey Jack (shredded)
- Vegetable Oil for frying
- Pickled Red Onions & Lime
The Step-by-Step
- Braise the Beef: Sear the beef cubes in a hot pot. Add onion, garlic, tomatoes, chipotles, broth, and spices. Simmer low for 3–4 hours (or 8 hours in a slow cooker) until the beef shreds easily with a fork.
- Shred & Reduce: Remove beef, shred it, and return it to the pot. Simmer without a lid for 15 minutes to let the juices thicken and coat the meat.
- Assemble the Tacos: Dip a corn tortilla lightly into the top layer of the beef juices (the “consomé”), then place in a hot oiled skillet.
- Fill & Fold: Add a sprinkle of cheese and a generous scoop of beef to one half. Fold the tortilla over.
- Fry to Crisp: Fry for 2–3 minutes per side until the shell is golden-brown and shattered-crisp. The cheese should be oozing out the sides.
Pro Tip: Don’t skip dipping the tortilla in the braising liquid before frying! This “Birria” style technique adds incredible depth of color and flavor to the crust.
