Taco Tuesday is all the rage these days, but you’ve never had tacos quite like these poblano braised beef tacos. Best meat ever!
It’s TACO TIME! Well, not Taco Time as that’s a restaurant and this is not. Though, it kind of is… an online make it yourself restaurant. Anyway, this is all getting a little distracted. Let’s get back to Poblano Braised Beef Tacos. It’s Dude Food week on the blog and we’ve invited some of our favorite “Dudes” to post about their favorite recipes to get you all ready for Father’s Day. I’m kicking off the first day but trust me, you’ll want to check back everyday for the coolest guys and best recipes you’ll get all month. We will end the week with a stellar round up with even more ideas.
This recipe is what I made for Carrian for Mother’s Day. We’ve always had this unsaid rule in our marriage, birthdays and mother’s/father’s day is our day off. We don’t take advantage of it, making the other slave away or anything, in fact we often wash dishes together or help out with the every day things, but that’s purely because when we are doing things together it’s not as much of a hassle.
When I asked Carrian what she wanted for her Mother’s day meals she went pretty casual, cinnamon sugar french toast for breakfast and shredded beef tacos for dinner. I found a recipe for poblano braised beef on The Chew, never seen the show but Carrian likes it so why not. But if your life loves a classic carne asada taco, you NEED to make this for her.
But seeing as how I’ve lived under the influence of my wife for a long time now I couldn’t help but put my own touch on the recipe. I cut down on the onions, used orange juice with the chicken stock and used queso fresco instead of the cotija. Our oldest daughter loves queso fresco so I couldn’t help but make the switch.
The orange juice turned out awesome! You can’t tell it’s in there, it doesn’t taste citrusy but it does add a little something. You guys, orange and pulled meat are my new favorite thing. It is seriously so good and these poblano braised beef tacos will sell you on it too!
After you shred the meat throw it all back in the dutch oven and toss it with those leftover juices and cooked down peppers and onions. And then pile it up on fresh corn tortillas with salsa. We bought fresh tomatillo salsa and added tomatoes, cilantro and avocado. But here’s the most important part, remember that while each piece is so important, the fresh corn tortillas, roasted meat, queso fresco, and avocado salsa it’s the squeeze of lime that really makes these tacos perfect. It’s killer and although I made these for Carrian for Mother’s day I’m looking at all of you that are looking for a Father’s Day meal because trust me, father’s everywhere will be praising your name for these tacos.
Can Poblano Peppers be Eaten Raw?
Poblano Peppers can be eaten raw, but are best when cooked.
Poblano peppers are low heat and very family friendly.
What is the Difference Between Braised and Roasted?
Braising is a cooking method using moist and dry heat.
Roasting uses dry heat, an oven or open flame.
Poblano Braised Beef Tacos
Poblano Braised Beef Tacos
- 2 tablespoons olive oil
- 1 4 pound chuck roast, boneless
- 1 1/2-2 Tablespoons Kosher Salt
- 1-2 Teaspoons Pepper
- 1 1/2 Cups red onions peeled and thinly sliced
- 3 Poblanos seeded, thinly sliced (Pasilla Peppers or Poblanos)
- 3 cloves garlic minced
- 2 tablespoons cumin
- 1 1/2 Cups Chicken Stock
- 1 1/2 Cups Orange Juice
- 12 soft corn tortillas 6-inches
- 2 Cups Tomatillo Salsa
- 1 large avocado chopped
- 1 large vine-ripe tomato chopped
- 1/4 cup cilantro leaves chopped for serving
- 1 jalapeno thinly sliced
- queso fresco cheese crumbled for serving
- lime wedges for serving
- Preheat oven to 325º
- Place the chuck roast on a cutting board and allow to sit and take the chill off for 20-30 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season chuck roast with Kosher salt and freshly ground black pepper on both sides.
- Place in oil and brown on all sides, about 3-4 minutes per side.
- Remove to a plate.
- Add onions and poblanos to the dutch oven and cook until almost tender, about 5 minutes.
- Add garlic and cumin and cook for another minute.
- Return the roast to the Dutch oven, adding chicken stock and orange juice and bring to a simmer.
- Cover and place in the oven to cook for 3 1/2 hours or until fork tender.
- Remove from the oven and allow to stand for 10 minutes.
- Remove to a cutting board and shred using a fork.
- Place the meat back in the dutch oven and toss with the peppers, onions and juices.
- Heat a grill pan or cast-iron skillet over high heat.
- Add corn tortillas, in batches, and cook until charred on both sides.
- Remove to a plate and cover with towel to keep warm.
- For the Avocado Salsa, add 2 cups Tomatillo Salsa, avocado, tomato and 1/4 cup cilantro leaves and mix to combine.
- To serve, fill corn tortilla with shredded beef, peppers and onions.
- Top with salsa, sliced jalapeno, queso fresco cheese and cilantro.
- Serve with lime wedges.