Beef braised with dried chiles and Mexican beer until shreddable.
Ancho chiles are dried poblanos-mild, fruity, slightly sweet. The cinnamon, cloves, and allspice add warmth without sweetness.
Negra Modelo or Dos Equis Amber work well.
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast
- 3 whole dried ancho chiles, stemmed and seeded
- 3 peppers + 2 tbsp sauce chipotles in adobo
- 12 oz Mexican lager
- 1 large white onion, quartered
- 8 cloves garlic cloves
- 3 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried Mexican oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 1 tbsp salt
- 2 tbsp lime juice
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast
- 3 whole dried ancho chiles, stemmed and seeded
- 3 peppers + 2 tbsp sauce chipotles in adobo
- 12 oz Mexican lager
- 1 large white onion, quartered
- 8 cloves garlic cloves
- 3 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried Mexican oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 1 tbsp salt
- 2 tbsp lime juice
Instructions
Char the chiles
Toast ancho chiles in dry skillet until fragrant, about 30 seconds per side. Cover with hot water, soak 20 minutes until soft. Drain, reserve liquid.
Ingredients
- ancho chiles (3 whole)
Make the sauce
Blend soaked anchos, chipotles with adobo, half the onion, garlic, vinegar, all spices, salt, and 1 cup reserved soaking liquid until smooth.
Equipment
- blender
Ingredients
- chipotles (3 peppers)
- onion (½ large)
- garlic (8 cloves)
- vinegar (3 tbsp)
- cumin (1 tbsp)
- coriander (1 tsp)
- oregano (1 tbsp)
- cinnamon (½ tsp)
- cloves (¼ tsp)
- allspice (¼ tsp)
- salt (1 tbsp)
Braise until tender
Cut beef into 4 large chunks. Place in Dutch oven with remaining onion. Pour sauce and beer over. Cover and braise at 300°F for 3.5-4 hours until fork-tender.
Equipment
- Dutch oven
Ingredients
- beef chuck (3 lb)
- beer (12 oz)
Shred and finish
Remove beef, shred with forks. If sauce is thin, simmer uncovered to reduce. Return meat to sauce, add lime juice. Adjust salt.
Ingredients
- lime juice (2 tbsp)
Serve
Serve in tacos with pickled onions, cotija, and cilantro. This ensures proper execution and best results.
Before you cook
Cook notes
- • Ancho chiles are dried poblanos-mild, fruity, slightly sweet.
- • The cinnamon, cloves, and allspice add warmth without sweetness.
- • Negra Modelo or Dos Equis Amber work well.
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