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Gallery Smoky Beef Tacos Recipe Summary prep: 15 mins total: 2 hrs 45 mins Servings: 8
Ingredients Ingredient Checklist 2 to 3 tablespoons chopped canned chipotle chiles in adobo 1/2 cup ketchup 8 garlic cloves, chopped 2 teaspoons dried oregano Coarse salt and ground pepper 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed 16 corn tortillas (6-inch), lightly toasted Avocado-Red Onion Relish Corn-and-Tomato Salsa Cilantro-Lime Crema
Cook’s Notes To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).
Gallery Smoky Beef Tacos
Recipe Summary prep: 15 mins total: 2 hrs 45 mins Servings: 8
Gallery
Smoky Beef Tacos
Smoky Beef Tacos
Smoky Beef Tacos
Recipe Summary prep: 15 mins total: 2 hrs 45 mins Servings: 8
Recipe Summary
prep: 15 mins total: 2 hrs 45 mins
Servings: 8
prep: 15 mins
total: 2 hrs 45 mins
prep:
15 mins
total:
2 hrs 45 mins
Servings: 8
8
Ingredients
Ingredients
- 2 to 3 tablespoons chopped canned chipotle chiles in adobo 1/2 cup ketchup 8 garlic cloves, chopped 2 teaspoons dried oregano Coarse salt and ground pepper 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed 16 corn tortillas (6-inch), lightly toasted Avocado-Red Onion Relish Corn-and-Tomato Salsa Cilantro-Lime Crema
Directions
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Cook’s Notes To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).
Cook’s Notes
To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).
Reviews (17)
Add Rating & Review 36 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
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Reviews (17)
Add Rating & Review 36 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
Add Rating & Review
36 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
36 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
36 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 5 stars 10/01/2018 We love this recipe and my neighbors rave about it. Martha Stewart Member Rating: Unrated 01/06/2012 I agree... totally my go to recipe. My family and I LOVE this recipe. So easy and really really tasty. I've done it in the crockpot a dozen times and it's always great, but for the first time last night I did it as the recipe called for in the oven because I ran out of time to do the crockpot version. It's actually way better in the oven. Either way, you can't go wrong. I also substitute smoked paprika for the chipotles for my kids to eliminate the spiciness and it tastes exactly the same. Martha Stewart Member Rating: Unrated 10/10/2011 Well it looks like I'm late to the party....This will be my go-to recipe for mexican beef. I can't believe how simple & flavorful it is! Next time I'll try the slow cooker. Martha Stewart Member Rating: Unrated 05/05/2010 This is also my go-to recipe for gatherings - everyone loves this! I love how easy and fast and just wonderful it is. I always put it in the crock pot (8 hrs on low or 4 hrs on high) rather than the oven because 1) it will not heat the kitchen much and 2) it does not dry out at all. Martha Stewart Member Rating: Unrated 03/17/2010 This recipe has become my go-to for big parties, and my friends always rave about the beef! I like to double the liquid mixture and then cook it in my crock pot on low for about six hours. The meat is incredibly tender, flavorful and delicious! The cool toppings are the perfect compliment to the smoky beef. Martha Stewart Member Rating: Unrated 01/25/2010 I have a freezer full of beef and this is my absolute favorite way to prepare it. I add onions and a chile of some sort sometimes and I also will rub the meet with chile powder of some kind to give it a little kick before cooking. YUMMY! Martha Stewart Member Rating: Unrated 04/14/2009 I made this and enjoyed it - you can see my results here: http://marthaandme.wordpress.com/?s=smoky beef tacos Martha Stewart Member Rating: Unrated 04/14/2009 I made this last night. I used green chiles instead of chipotles in adobo because I couldn't find them. I also halved the recipe. I had my cast iron dutch oven in the oven for an hour, then turned off the oven, left to run some errands, came back, and the meat was still warm and nice and tender. We ate it on tortillas with some cheese. Martha Stewart Member Rating: Unrated 04/06/2009 I cooked these in the slow-cooker and they turned out fabulously! I halved the recipe and cooked on low heat for 5 hours. I served with the three toppings. Great meal! Martha Stewart Member Rating: Unrated 04/05/2009 i added half a beer to the meat after 2 hours, and it turned out great! Martha Stewart Member Rating: Unrated 03/25/2009 I also had a problem with too little cooking liquid left in the pan. The bottoms of my meat pieces charred, but the flavor was excellent. I mixed up a fresh batch of the sauce to moisten the shredded beef before serving. Next time, I'll either add more liquid or try the slow cooker. Martha Stewart Member Rating: Unrated 03/07/2009 When I made this dish, it was absolutely delicious, but it dried out in the oven. The meat was tender but there was no 'cooking liquid' left. I am wondering if it would be better to add more water. Did anyone else have this problem? Question for joebobrich - Did you add 1 cup water when you did it in the slow-cooker, and was that enough to give you some left-over sauce when it was done cooking? Martha Stewart Member Rating: Unrated 03/01/2009 I just did this recipe in the slow cooker, and it came out fabulously. Skip the the oven, and put the beef and seasonings in the slow cooker. Coat, and cook on high for 4 hours or low for 8. This is great to start in the morning before work, then serve for supper when you get home. Makes the house smell great! Martha Stewart Member Rating: Unrated 02/28/2009 This dish had a lot of flavor BUT it's amazingly hot. I like hot food but this meal had us chugging glasses of milk and eating ice cream afterwards. Now, I might have over-indulged in the chipotle chilies and that could have been my mistake. Either way, this dish is for people who like to partake in "hell night" at restaurants. (where everything on the menu is super hot and you have to sign waivers before you eat) Like the other viewer said, the sides were great but the heat ruined it for me. Martha Stewart Member Rating: Unrated 02/28/2009 We just had this meal at a friends house and it was super yummy. I'm definitely going to be making it myself soon. The side dishes were really great too and made the meal.Martha Stewart Member
Rating: 5 stars 10/01/2018
We love this recipe and my neighbors rave about it.
Rating: 5 stars
Rating: Unrated 01/06/2012
I agree… totally my go to recipe. My family and I LOVE this recipe. So easy and really really tasty. I’ve done it in the crockpot a dozen times and it’s always great, but for the first time last night I did it as the recipe called for in the oven because I ran out of time to do the crockpot version. It’s actually way better in the oven. Either way, you can’t go wrong. I also substitute smoked paprika for the chipotles for my kids to eliminate the spiciness and it tastes exactly the same.
Rating: Unrated
Rating: Unrated 10/10/2011
Well it looks like I’m late to the party….This will be my go-to recipe for mexican beef. I can’t believe how simple & flavorful it is! Next time I’ll try the slow cooker.
Rating: Unrated 05/05/2010
This is also my go-to recipe for gatherings - everyone loves this! I love how easy and fast and just wonderful it is. I always put it in the crock pot (8 hrs on low or 4 hrs on high) rather than the oven because 1) it will not heat the kitchen much and 2) it does not dry out at all.
Rating: Unrated 03/17/2010
This recipe has become my go-to for big parties, and my friends always rave about the beef! I like to double the liquid mixture and then cook it in my crock pot on low for about six hours. The meat is incredibly tender, flavorful and delicious! The cool toppings are the perfect compliment to the smoky beef.
Rating: Unrated 01/25/2010
I have a freezer full of beef and this is my absolute favorite way to prepare it. I add onions and a chile of some sort sometimes and I also will rub the meet with chile powder of some kind to give it a little kick before cooking. YUMMY!
Rating: Unrated 04/14/2009
I made this and enjoyed it - you can see my results here: http://marthaandme.wordpress.com/?s=smoky beef tacos
I made this last night. I used green chiles instead of chipotles in adobo because I couldn’t find them. I also halved the recipe. I had my cast iron dutch oven in the oven for an hour, then turned off the oven, left to run some errands, came back, and the meat was still warm and nice and tender. We ate it on tortillas with some cheese.
Rating: Unrated 04/06/2009
I cooked these in the slow-cooker and they turned out fabulously! I halved the recipe and cooked on low heat for 5 hours. I served with the three toppings. Great meal!
Rating: Unrated 04/05/2009
i added half a beer to the meat after 2 hours, and it turned out great!
Rating: Unrated 03/25/2009
I also had a problem with too little cooking liquid left in the pan. The bottoms of my meat pieces charred, but the flavor was excellent. I mixed up a fresh batch of the sauce to moisten the shredded beef before serving. Next time, I’ll either add more liquid or try the slow cooker.
Rating: Unrated 03/07/2009
When I made this dish, it was absolutely delicious, but it dried out in the oven. The meat was tender but there was no ‘cooking liquid’ left. I am wondering if it would be better to add more water. Did anyone else have this problem? Question for joebobrich - Did you add 1 cup water when you did it in the slow-cooker, and was that enough to give you some left-over sauce when it was done cooking?
Rating: Unrated 03/01/2009
I just did this recipe in the slow cooker, and it came out fabulously. Skip the the oven, and put the beef and seasonings in the slow cooker. Coat, and cook on high for 4 hours or low for 8. This is great to start in the morning before work, then serve for supper when you get home. Makes the house smell great!
Rating: Unrated 02/28/2009
This dish had a lot of flavor BUT it’s amazingly hot. I like hot food but this meal had us chugging glasses of milk and eating ice cream afterwards. Now, I might have over-indulged in the chipotle chilies and that could have been my mistake. Either way, this dish is for people who like to partake in “hell night” at restaurants. (where everything on the menu is super hot and you have to sign waivers before you eat) Like the other viewer said, the sides were great but the heat ruined it for me.
We just had this meal at a friends house and it was super yummy. I’m definitely going to be making it myself soon. The side dishes were really great too and made the meal.
All Reviews for Smoky Beef Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Smoky Beef Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
