meat tacos
Ingredients
- 1.5 lb beef chuck, cut into 1/4-inch cubes
- 2 tbsp neutral oil
- 1 white onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp ancho chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/4 cup beef stock
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- 12 corn tortillas, warmed
- Fresh cilantro, diced white onion, and lime wedges for serving
Instructions
- Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef cubes for 3-4 minutes per side until deeply browned. Set aside.
- In the same skillet, reduce heat to medium. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, stirring constantly to caramelize slightly. Add ancho powder, cumin, oregano, and cayenne; toast for 30 seconds.
- Return all beef to the skillet. Add beef stock and apple cider vinegar. Stir in 1 tsp kosher salt. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 15-18 minutes, stirring occasionally, until beef is tender and sauce coats the meat with a thick, glossy consistency.
- Warm corn tortillas directly over a gas flame for 15 seconds per side, or wrap in a damp towel and warm in a 325°F oven for 2 minutes.
- Spoon the braised meat into warm tortillas. Top with fresh cilantro, diced white onion, and a squeeze of lime juice. Serve immediately.
Inspired by Brian Tsao’s winning meat tacos. This is a plausible recreation, not the chef’s original recipe.