| Prep: 30 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 536 | 28g | 12g | 36g |
| sugars | fibre | protein | salt |
| 5g | 7g | 44g | 1.2g |
Why I Love Mexican Drowned Spicy Beef Tacos
Let me introduce you to a delightful dish that I can hardly keep to myself – the Drowned Spicy Beef Tacos. Now, I know what you’re thinking: “Jake, you’re all about that down-home, Midwestern cooking. What’s this about Mexican cuisine?” Truth be told, my taste buds just couldn’t resist introducing this rich, flavorful recipe into my repertoire.
A Fusion of Flavors
While you might not consider beef tacos to be entrenched in the traditions of Midwestern cooking, their robust and complex taste profiles echo the hearty meals I grew up loving. I’ve learned that the secret to their tantalizing magic lies in the way a variety of flavors are amalgamated and the meat is left to stew in all these wonderful aromas. With beef chuck roast, garlic, spices, and a spicy jalapeño kick, the Drowned Spicy Beef Tacos offer a culinary experience that will take your taste buds for an adventuresome ride.
The Inspiration Behind the Recipe
Food is so much more than simple sustenance. It’s about creating shared experiences and journeys. For this Mexican-inspired dish, I must tip my hat to Chef Rick Bayless. His farm-to-table approach to Mexican cuisine resonates with my values, the same ones that take me Sunday mornings to the church in my small Nebraska town. His commitment to bringing fresh Mexican cuisine into American homes inspired me to venture out of my usual corn casseroles and stews and create these Drowned Spicy Beef Tacos for you all.
The flavors are bold and the heat level is adjustable. With the addition of fresh cilantro, queso fresco, and lime, it’s a dish that you can perfectly tweak according to your taste buds. The beef, marinated and slow-cooked to tender perfection, literally falls apart at the touch of your fork – and don’t get me started on the tortillas! Warm, malleable, and toasty, they’re the perfect vessel for the hearty filling. Meanwhile, the ‘drowned’ part comes from the juicy, flavorful sauces that leave the beef irresistibly moist.
From a simple family supper to a generous spread for hosting friends, these Drowned Spicy Beef Tacos can be the star of the show. Now, go on and enjoy this exquisite dish – it’s your own little slice of the world on a plate.
What You’ll Need
- 2 pounds of beef chuck roast
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1 large onion, chopped
- 2 jalapeño peppers, sliced
- 2 cups tomato sauce
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 12 corn tortillas
- 1 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
Method
Step One
Season the beef chuck roast with the salt and black pepper. Afterwards, heat the vegetable oil in a large pan over medium heat. Brown the seasoned roast in the oil for about 5 minutes on each side, then remove it from the pan and set it aside.
Step Two
In the same pan, cook the minced garlic, chopped onion, and sliced jalapeño peppers for about 5 minutes, until they are softened. Add the chili powder, cumin, oregano, and cinnamon to the pan, stirring them into the vegetables.
Step Three
Combine the water, apple cider vinegar, tomato sauce, sugar, and lime juice in the pan, stirring until everything is mixed together. Bring the mixture to a simmer.
Step Four
Return the browned roast to the pan, nestling it into the liquid and vegetables. Cover the pan and let it cook for about 2-3 hours, until the beef is tender and can be easily shredded with a fork.
Step Five
Once the beef is done cooking, remove it from the pan and shred it. Meanwhile, reduce the remaining sauce in the pan by simmering it, uncovered, for about 15 minutes, until it has thickened.
Step Six
While the sauce is reducing, heat the corn tortillas in a dry pan over medium heat for about 30 seconds on each side, until they are warmed through.
Step Seven
Assemble your tacos by spreading some of the shredded beef on each warmed tortilla. Top the beef with the reduced sauce, crumbled queso fresco, chopped cilantro, and chopped red onion. Enjoy your Drowned Spicy Beef Tacos hot!
