WEEKDAYS 1e|12c|p

Braised Beef Tacos with Poblanos

Mario Batali
Servings: 8 to 12
2+ hr

These tacos are a delicious meal for lunch or dinner!

  • Ingredients
  • step-by-step directions
Braised Beef Tacos with Poblanos
  • 2 tablespoons olive oil
  • 1 chuck roast (boneless, trimmed, 4 pounds)
  • 2 red onions (peeled, thinly sliced)
  • 3 poblanos (seeded, thinly sliced)
  • 3 cloves garlic (peeled, thinly sliced)
  • 2 tablespoons cumin
  • 3 cups chicken stock
  • 12 soft corn tortillas (6-inches)
  • 1 recipe tomatillo salsa (to serve)
  • 1 avocado (pitted, peeled and diced)
  • 1 vine-ripe tomato (core removed, diced)
  • 1/4 cup cilantro (leaves only, plus more to serve)
  • 1 jalapeno (thinly sliced, to serve)
  • cotija cheese (crumbled, to serve)
  • lime wedges (to serve)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 325ºF.
  • Heat olive oil in a large Dutch oven over medium-high heat. Season chuck roast with Kosher salt and freshly ground black pepper. Place in oil and brown on all sides, about 3-4 minutes per side. Remove to a plate.
  • Add onions and poblanos and cook until almost tender, about 5 minutes. Add garlic and cumin and cook another minute. Return the roast to the Dutch oven, add chicken stock and bring to a simmer. Cover and place in the oven. Cook for 3 1/2 hours or until fork tender. Remove from the oven and allow to stand for 10 minutes. Remove to a cutting board and shred using a fork.
  • Heat a grill pan or cast-iron skillet over high heat. Add corn tortillas, in batches, and cook until charred on both sides. Remove to a plate and cover with towel to keep warm.
  • For the Guaca-Salsa: meanwhile, prepare the Tomatillo Salsa and set aside. To a large bowl, add 2 cups Tomatillo Salsa, avocado, tomato and 1/4 cup cilantro leaves and mix to combine.
  • To Serve: fill the corn tortilla with shredded beef, peppers and onions. Top with guaca-salsa, sliced jalapeno, Cotija cheese and cilantro. Serve with lime wedges.
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