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Shredded Beef & Oaxaca Double Corn Tacos

Beer and chipotle braised shredded chuck stuffed in cheesy Oaxaca filled double corn tortillas topped with red onions and cilantro.

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WHAT’S GOING ON HERE:

Chuck Roast: Chuck roast benefits from a longer cook time. It also has a great meat to fat ratio so it has a ton of flavor. Heavily salt the beef right before cooking to make sure you get the most out of the flavor.

Beer: For this recipe i used a Cost Rican beer. It was a light fruity beer that didn’t weigh the beef down. Use whatever beer you have on hand stick to the lighter one since the darker ones tend to be more robust. The beer thins out the blended vegetables.

The Veggie Blend: Onions, celery, garlic and jalapeno are all blended together to maximize flavor. liquefying the vegetables reduces the need for water since you can shred the beef right into the blend.

Chipotle: Chipotle adds a great smoky flavor to any dish whether it’s whole peppers or minced. Use the pepper and the tomato puree when adding it into the dish for the most flavor.

Spices: Cumin, black pepper, garlic, thyme and oregano are my go to spices for braising beef for tacos.

Tortillas: Corn or flour can be used in this dish. Fry the tortillas so that they are still pliable when adding the meat.

Oaxaca cheese: Oaxaca is a nice and creamy stringy cheese it melts nicely and is super cheesy. If you don’t have Oaxaca on hand substitute for Monterrey jack or even mozzarella.

TIPS & TRICKS FOR THE BEST SHREDDED BEEF TACOS

the blend: blending the vegetables does a few things. It saves time chopping but also adds so much more flavor. once the vegetables start to cook they’ll release a bunch a water that will help baste the meat. over the cook time some of the water and beer will evaporate and the pectin in the vegetable will thicken the broth up like a thin gravy. once the meat is fork tender you can shred the meat straight in the pan. plus the little fibers of pulp from the vegetables melt away by the time the beef comes out of the oven.

braise: for this recipe you can finish your braise in the oven. cooking in the oven allows for the beef to be cooked in all directions with a more even cook.

beer: use whatever beer you have on hand. the braise helps thin the vegetable blend out while leaving in a ton of flavor. alternatives to beer would beer ginger beer or vegetable stock.

the tortillas: use whatever tortillas you like. do not cook the tortillas till stiff or else they wont wrap around the filling. use a thin layer of cheese to keep it from spilling from the sides.

SIMILAR INGREDIENTS TO:

  1. BARBACOA BEEF
  2. BARBACOA AND EGG SOPES
  3. BEAN AND CHEESE AREPAS

ENJOY THIS RECIPE WITH:

  1. REFRIED PINTO BEANS
  2. TAQUERIA STYLE RED SAUCE
  3. TACO TRUCK GREEN SAUCE

Shredded Beef Tacos

Shredded Beef Tacos
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INGREDIENTS

  • 4lb Beef Chuck Roast
  • Rub(2Tb of the following Black Pepper, Salt, Garlic, Mustard Powder)
  • 3Tb Canola Oil
  • 1 Jalapeno
  • 1 Yellow Onion
  • 1 Large Carrot
  • 1 Celery
  • 6 Garlic Cloves
  • 1/2c Cilantro Leaves
  • 3/4c Water
  • 2Tb Chipotle + adobo sauce
  • 12oz Beer
  • 2tsp Salt
  • 1tsp Cumin
  • 1tsp Beef Bouillon
  • 1tsp Thyme, ground
  • 1tsp Mexican Oregano
  • 2tsp Black Pepper
  • 8 Corn Tortillas
  • 1-1.5c Oaxaca Cheese
  • Red Onion, minced for topping
  • 1/2c Cilantro ,minced
  • 1 Lime, segmented

INSTRUCTIONS

  • Rub the beef with the ingredients listed under rub.
  • In a Dutch oven add canola oil into the pan place burner on medium-high.
  • Place the beef into the Dutch oven and cook on all sides for three minutes each.
  • Place jalapeno, yellow onion, carrot, celery, water and chipotle in a blender. Starting low to high blend till smooth.
  • Once the beef has been seared on all sides reduce the heat and pour the blended vegetables into the pan.
  • Followed by the beer and lastly season with salt, cumin, beef bouillon, thyme, oregano and black pepper.
  • Stir and baste the beef. Cover and place the dutch oven into a preheat 360F degree oven.
  • Bake for 3 hours and 30 minutes.
  • Remove the lid and bake uncovered for 30 more minutes.
  • Remove the beef from the oven and shredded it between two forks.
  • In a pan lightly coat the bottom in cooking oil. Once the pan is hot place a two tortillas in the pan
  • Flip the tortillas and lightly sprinkle with Oaxaca cheese. Top with another tortilla.
  • Once the cheese melts. Flip the tortilla to the other side. Add more cooking oil if tortillas look dry.
  • Remove the tortillas from the pan and repeat the process.
  • Top with shredded beef. squeeze with lime and top with red onions and cilantro.
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