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.
Beef chili tacos. It’s what happens when spicy chili con carne meets all of your fave taco fixings.–Angie Zoobkoff
Beef Chili Tacos
- Quick Glance
- 30 M
- 2 H, 30 M
- Serves 6 to 8
- 1 dried chipotle chile (about 5 g)
- 1 to 2 dried chiles, such as ancho or guajillo (about 10 g)
- 1 cup (237 ml) cold water
- About 2 1/4 pounds (1 kg) braising steak, such as chuck shoulder or blade, cut into 1/2- to 1-inch (12- to 24-mm) dice
- Mild vegetable oil or olive oil, for frying
- 1 large garlic clove, minced (about 8 g)
- 2 to 3 tablespoons (15 to 23 g) all-purpose flour
- 1 tablespoon (8 g) chile powder
- 2 teaspoons (4 g) dried oregano
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (4 g) dried coriander
- 1 tablespoon (12 g) granulated sugar
- Sea salt
- Freshly ground black pepper
- 1 to 2 fresh chiles, such as jalapeño, minced (about 40 g)
- 1 1/2 cups (355 ml) beer, such as Modelo
- 1 beef bouillon cube (optional)
- Small corn or flour tortillas
- Lime, crème fraîche or sour cream, chopped cilantro, chopped onion, pickled red onions, diced avocado, and Cheddar cheese, for serving
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Serve the beef chili with the tortillas, wedges of lime, crème fraîche or sour cream, cilantro, onion, avocado, and grated cheese.