Chili Beef Tacos
Submitted by Liddotiki
Slow-braised beef marinated in chili-lime-cumin paste, shredded and loaded into taco shells with corn, olives, and sharp cheddar. A two-day taco project that makes 20 and earns every minute.
YIELD
20 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThese aren’t toss-it-together Tuesday tacos. These are the tacos you plan for.
Beef marinates overnight in a bold paste of chili powder, crushed garlic, lime juice, and cumin, then braises low and slow in beer, beef stock, and crushed tomatoes until fork-tender.
The next day, the shredded meat gets simmered in a reduced sauce with jalapenos, corn, pimento-stuffed olives, and chopped pimentos for a filling that’s complex and layered.
Load up taco shells, pile on sharp cheddar, romaine, and a dollop of sour cream.
Chef Tips
- The overnight marinade and overnight rest are not optional shortcuts. Two days of flavor development is what makes these tacos extraordinary.
- Reduce the braising liquid until it’s thick enough to coat a spoon before mixing it back with the shredded beef. Thin sauce makes soggy tacos.
- Pimento-stuffed olives add a briny, slightly sweet note that’s unexpected in a taco but completely addictive.
Ingredients
Directions
Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste.
Add the beef and mix until coated.
Refrigerate 24 hours, stirring occasionally.
Position rack in lower third of oven and preheat to 350℉ (180℃).
Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat.
Cover, transfer to oven and bake for 45 mins.
Uncover and continue baking until beef is tender, about 45 minutes more.
Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.
Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins.
Strain beef cooking liquid into skillet, Bring to a boil.
Reduce heat and simmer uncovered until sauce is thickened and reduced to ½ cup, stirring occasionally, about 50 mins.
Mix in beef.
Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes.
Season with salt and pepper to taste.
To assemble: Half fill taco shells with beef mixture.
Top with cheese, lettuce and chopped tomatoes.
Serve immediately, passing salsa and sour cream separately.
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