Braised Beef Tacos
Updated Feb 15, 2021, Published May 01, 2016
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Throw a Mexican-style fiesta this Cinco de Mayo with a menu full of fresh flavors. These tacos pair well with our Mexican-Style corn on the cob.
Braised Beef Tacos
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds beef stew meat
- 1 7-ounce can chopped green chilies with juices
- 1 medium yellow onion, halved and thinly sliced
- 2 medium banana peppers, seeded and julienned
- 4 garlic cloves, minced or finely grated
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 2 cups beef broth
For serving:
- Warmed gluten-free corn tortillas
- Crumbled queso fresco cheese
- Chopped scallions
Instructions
- Preheat the oven to 325°F.
- In a large Dutch oven, heat the olive oil over medium-high. Add stew meat and brown, turning regularly to brown on all sides. Remove the meat from the pot and set aside.
- Reduce heat to medium. Add the green chilies, onion, banana peppers, garlic, paprika, and chili powder to the juices in the pot. Stir for 2-3 minutes. Add the beef back to the pot and stir in the broth. Cover and place in the oven for 3 hours.
- Remove the pot from the oven and stir, breaking up the meat slightly. Serve the meat mixture in warmed corn tortillas topped with queso fresco and scallions.
Nutrition
Calories: 149kcalCarbohydrates: 1gProtein: 19gFat: 6gSaturated Fat: 2gCholesterol: 53mgSodium: 206mgPotassium: 207mgVitamin A: 135IUVitamin C: 2.8mgCalcium: 12mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Stephen DeVries
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