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overhead shot of the plated braised beef in green corn tortillas with red onions and cilantro, jalapeno
Marissa Bolden

Spicy Shredded Beef Tacos

Fork-tender beef shoulder, crusted with chili and braised with lime, onions, cilantro, jalapeño, and poblano.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs chuck beef
  • 2 Tbsp sea salt
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 2 tsp smoked paprika
  • ½ tsp cumin
  • ½ yellow onion sliced
  • 1 poblano pepper seeded and sliced
  • 1 jalapeño seeded and sliced
  • 1 bulb garlic smashed and skin removed
  • 1 lime halved
  • 3 Tbsp canola oil
  • ¾ cup water
  • 1 Tbsp chicken bouillon

Method
 

  1. Combine sea salt, chili powder, garlic powder, smoked paprika, and cumin.
  2. Generously rub the seasoning mixture over the chuck beef.
  3. Preheat a cast-iron skillet over medium-high heat and add canola oil.
  4. Once the oil begins to smoke, add the seasoned beef to the skillet. Cook for 3-5 minutes on each side until a crust forms.
  5. After flipping the beef, add the sliced poblano, jalapeño, and onion to the skillet, along with the smashed garlic.
  6. Pour the water and chicken bouillon into the skillet, being careful not to pour directly over the beef.
  7. Cover the skillet and transfer it to a preheated oven at 365°F (185°C).
  8. Braise for 1.5 to 2 hours, or until the beef is fork-tender.