Chili Beef Tacos

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Servings: 20 Difficulty: Advanced
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Slow-braised beef short ribs simmered in beer and tomatoes, served in crispy shells with fresh toppings.
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Chili Beef Tacos

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 994.5

Description

These Chili Beef Tacos feature tender stewing beef that is marinated for 24 hours to ensure maximum flavor penetration, then slow-baked with dark beer, beef broth, and canned tomatoes until fork-tender. The resulting filling is rich, savory, and deeply spiced with chili powder, cumin, garlic, and lime. After shredding, the beef is simmered with onions, jalapeños, corn, and pimento-stuffed olives to create a complex, hearty texture. This dish is perfect for weekend gatherings or meal-prepping, as it tastes even better the next day. Serve in warm taco shells topped with sharp cheddar, crisp romaine, and sour cream for a satisfying, restaurant-quality meal at home.

Ingredients

Directions

  1. In a large bowl, whisk together chili powder, crushed garlic cloves, strained fresh lime juice, olive oil, and cumin to form a smooth paste.
  2. Add the stewing beef to the bowl and toss thoroughly until every piece is evenly coated with the marinade.
  3. Cover the bowl and refrigerate for 24 hours, stirring the meat occasionally to ensure even marination.
  4. Position the oven rack in the lower third of the oven and preheat to 350°F (177°C).
  5. In a large Dutch oven, combine the marinated beef (including any remaining marinade), canned tomatoes, beef broth, and dark beer.
  6. Place the Dutch oven on the stovetop over high heat and bring the mixture to a boil.
  7. Cover the pot, transfer it to the preheated oven, and bake for 45 minutes.
  8. Uncover the pot and continue baking for another 45 minutes, or until the beef is fork-tender.
  9. Remove the beef from the oven and let it cool slightly, then shred the beef using two forks.
  10. Return the shredded beef to the cooking liquid, cover the pot, and refrigerate overnight to allow flavors to meld.
  11. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat.
  12. Add the chopped onion and minced jalapeños to the skillet, cover, and cook until the onion is tender and lightly browned, stirring occasionally, about 15 minutes.
  13. Strain the beef cooking liquid into the skillet with the onions and bring to a boil.
  14. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce thickens and reduces to about 1/2 cup, approximately 50 minutes.
  15. Mix the shredded beef into the reduced sauce in the skillet.
  16. Add the thawed corn, pimento-stuffed olives, and chopped pimentos to the skillet.
  17. Stir over medium heat until just heated through, about 5 minutes.
  18. Season the mixture with salt and pepper to taste.
  19. To assemble, half-fill each taco shell with the beef mixture.
  20. Top each taco with shredded sharp cheddar cheese, chopped romaine lettuce, and seeded tomatoes.
  21. Serve immediately, passing salsa and sour cream on the side.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 994.5kcal
% Daily Value *
Total Fat 58.0g90%
Saturated Fat 19.0g95%
Cholesterol 221.3mg74%
Sodium 586.1mg25%
Total Carbohydrate 37.5g13%
Dietary Fiber 14.2g57%
Sugars 19.7g
Protein 82.8g166%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef tacos, slow cooked beef, mexican food, chili powder, cumin, garlic, lime juice, olive oil, stewing beef, plum tomatoes, dark beer, corn, olives, jalapenos, taco shells, cheddar cheese, romaine lettuce, sour cream, meal prep, comfort food
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