Poblano Beef Tacos

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Taco Tuesday just got a serious upgrade with these one pot shredded beef tacos! Tender, flavorful, and packed with smoky poblano goodness, this is the best taco meat you’ll ever taste.

Prep Time30

Cook Time3 40

Total Time4 10

Course: 100 + BEST Easy Beef Recipes for Dinner

Cuisine: Mexican

Keyword: beef, main dish, mexican, shredded beef, tacos

Servings: -10

Author: Carrian Cheney

Equipment

Ingredients

4 Pound Chuck Roast, Boneless
2 Tablespoons Olive Oil
1 ½-2 Tablespoons Kosher Salt
1-2 Teaspoons Pepper
1 ½ Cups Red Onions peeled and thinly sliced
3 Poblanos seeded, thinly sliced (Pasilla Peppers or Poblanos)
3 Cloves Garlic minced
2 Tablespoons Cumin
1 ½ Cups Chicken Stock
1 ½ Cups Orange Juice
12 Soft Corn Tortillas 6-inches
2 Cups Tomatillo Salsa
1 Large Avocado chopped
1 Large Vine-Ripe Tomato chopped
¼ Cup Cilantro leaves chopped for serving
1 Jalapeno thinly sliced
Queso Fresco Cheese crumbled for serving
Lime Wedges for serving

US Customary - Metric

Instructions

Preheat oven to 325ºF.
Place the chuck roast on a cutting board and allow to sit and take the chill off for 20-30 minutes.
4 Pound Chuck Roast, Boneless
Heat olive oil in a large Dutch oven over medium-high heat.
2 Tablespoons Olive Oil
Season chuck roast with Kosher salt and freshly ground black pepper on both sides.
1 ½-2 Tablespoons Kosher Salt, 1-2 Teaspoons Pepper
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.
1 ½ Cups Red Onions, 3 Poblanos
Add garlic and cumin and cook for another minute.
3 Cloves Garlic, 2 Tablespoons Cumin
Return the roast to the Dutch oven, adding chicken stock and orange juice and bring to a simmer.
1 ½ Cups Chicken Stock, 1 ½ Cups Orange Juice
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.
12 Soft Corn Tortillas
Remove to a plate and cover with towel to keep warm.
For the Avocado Salsa, add 2 cups Tomatillo Salsa, avocado, tomato and ¼ cup cilantro leaves and mix to combine.
2 Cups Tomatillo Salsa, 1 Large Avocado, 1 Large Vine-Ripe Tomato, ¼ Cup Cilantro
To serve, fill corn tortilla with shredded beef, peppers and onions.
Top with salsa, sliced jalapeno, queso fresco cheese and cilantro.
1 Jalapeno, Queso Fresco Cheese
Serve with lime wedges.
Lime Wedges

Notes

Taco meat will keep for 3-4 days in the refrigerator.

Nutrition