Braised Beef Tacos

Mexican Braised Beef Tacos

2 pounds boneless beef chuck roast, trimmed of excess fat
4 poblano peppers (sometimes labeled pasilla in the grocery store)
1 serrano chile
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, sliced (not thinly, but not too thick)
1 clove garlic, minced
½ cup red wine
1 14.5 oz. can diced tomatoes (preferably fire roasted)
1 tablespoon fresh oregano, chopped
Corn or flour tortillas
Tomatoes, chopped
Mexican crema (you can also use sour cream thinned out with fresh lime juice)
Lettuce

To prepare –
(I don’t use a slow cooker; that method follows)

1. Place peppers over an open flame, turning every few minutes until all sides are blackened.
2. Once peppers are thoroughly charred and softened, remove from flame.
3. Wrap peppers in tinfoil for several minutes to allow steam penetrate the skin.
4. Remove from tinfoil, cut open and remove stem and seeds. Place flat against a cutting board and gently scrape off skin with a knife until charred bits have been removed. Chop and reserve for adding later.
5. Season the beef with salt and pepper. Heat pan over high heat, add oil, and then add beef. Sear for 2 minutes on each side and set aside. Do not clean pan.
6. Add onions and cook until softened and browned.
7. Add chopped chili peppers and garlic. Cook for 2-3 minutes.
8. Add red wine and use a spoon to scrape any browned bits off the bottom of the pan. Cook until wine has reduced in half. Add tomatoes and bring liquid to a boil.
9. Pour vegetable mixture into the slow cooker and add the seared beef. Cook on lowest setting appropriate for raw meat for 6-8 hours. Meat is done when it easily shreds apart with a fork.
10. Turn off slow cooker, remove beef. Shred using two forks and return to liquid mixture. Add oregano and serve.

Additional Notes:
For spicy beef, add more chili peppers. To make this recipe without a slow cooker, sear meat and vegetables in a roasting pan. Return beef to the pan after step 8, cover pan and roast in a 325 degree oven for 2-3 hours.
This freezes well and is easy to reheat using a slow cooker.&bull If you don’t have a gas stove, roast the chili peppers under the broiler or by using a cast iron skillet.

And just some inspirational photos….