Slow-Braised Ancho Beef Tacos with Pickled Onions

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 12–16 tacos)
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 3 lb boneless beef chuck roast
• 4 dried ancho chiles + 2 tbsp chipotle in adobo
• 1 large onion + 6 cloves garlic
• 1 1/2 cups beef broth + 2 cups boiling water (for soaking chiles)
• Tomato paste, apple cider vinegar, brown sugar, cumin, oregano, smoked paprika, cinnamon, bay leaves, oil, salt, pepper
• 1 large red onion, lime juice, vinegar, sugar, salt (for pickled onions)
• 16 small corn tortillas, queso fresco or cotija, cilantro, fresh limes

Do This

• 1. Toast and soak ancho chiles in 2 cups boiling water for 20 minutes; reserve soaking liquid.
• 2. Blend soaked chiles with onion, garlic, chipotle, tomato paste, spices, vinegar, brown sugar, 1 cup broth, and 1 cup soaking liquid until smooth.
• 3. Season and sear beef in a hot oiled Dutch oven; pour in ancho sauce, remaining broth and soaking liquid, and bay leaves.
• 4. Cover and braise at 325°F (165°C) for 2 1/2 to 3 hours, until beef is very tender.
• 5. While beef cooks, quick-pickle sliced red onion in lime juice, vinegar, water, sugar, and salt for at least 30 minutes.
• 6. Shred beef, reduce sauce if needed, toss meat in sauce, then serve in warm tortillas topped with pickled onions, queso fresco, and cilantro.

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Why You’ll Love This Recipe

• Deep, smoky flavor from real dried ancho chiles and slow-braised beef that practically melts in your mouth.
• A great make-ahead main: the beef tastes even better the next day and freezes well.
• Bright, tangy pickled onions cut through the richness for a perfectly balanced taco.
• Simple, home-cook-friendly steps that deliver restaurant-level tacos without complicated techniques.

Grocery List

• Produce: 1 large yellow or white onion, 1 large red onion, 6 cloves garlic, fresh cilantro, 6–8 limes, optional radishes
• Dairy: Queso fresco or cotija cheese, optional Mexican crema or sour cream
• Pantry: 3 lb boneless beef chuck roast, dried ancho chiles, canned chipotle peppers in adobo, beef broth, tomato paste, apple cider vinegar, white vinegar, granulated sugar, brown sugar, ground cumin, dried oregano, smoked paprika, ground cinnamon, bay leaves, neutral oil, kosher salt, black pepper, corn tortillas, whole black peppercorns (optional)

Full Ingredients

Ancho-Braised Beef

• 3 pounds boneless beef chuck roast, trimmed of excess hard fat and cut into 3–4 large pieces
• 4 dried ancho chiles (about 1 ounce / 28 g), stems and seeds removed
• 2 tablespoons canned chipotle peppers in adobo, finely minced (plus 1 teaspoon adobo sauce, optional, for extra heat)
• 2 cups boiling water (for soaking chiles)
• 1 large yellow or white onion, roughly chopped (about 2 cups), divided
• 6 cloves garlic, peeled
• 1 1/2 cups low-sodium beef broth, divided
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon light or dark brown sugar, packed
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano (Mexican oregano if available)
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons neutral oil (such as vegetable or avocado oil)
• 2 bay leaves
• Up to 1 cup additional hot water or beef broth, as needed, to maintain braising liquid level

Quick Pickled Onions

• 1 large red onion, very thinly sliced (about 2 cups)
• 1/2 cup fresh lime juice (from about 4 limes)
• 1/4 cup white vinegar or apple cider vinegar
• 1/2 cup warm water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon dried oregano (optional)
• 4 to 6 whole black peppercorns (optional)

For Serving

• 16 small corn tortillas (5- to 6-inch size)
• 1 cup crumbled queso fresco or cotija cheese
• 1 cup fresh cilantro leaves, roughly chopped
• 2 limes, cut into wedges
• Optional: thinly sliced radishes, Mexican crema or sour cream, and your favorite hot sauce

Step-by-Step Instructions

Step 1: Toast and Soak the Ancho Chiles

Preheat your oven to 325°F (165°C), with a rack in the middle. While the oven heats, prepare the dried ancho chiles. Remove the stems and shake or scrape out as many seeds as you can. Tear the chiles into large pieces.

Warm a dry skillet over medium heat. Add the chile pieces in a single layer and toast for about 30–45 seconds per side, until they smell fragrant and slightly smoky. Do not let them blacken or burn, or they will taste bitter.

Transfer the toasted chiles to a heatproof bowl and pour over 2 cups of boiling water. Press the chiles down so they are fully submerged (you can use a small plate to weigh them down). Let them soak for at least 20 minutes, until softened. Reserve the soaking liquid; you will use it in the sauce and braise.

Step 2: Blend the Smoky Ancho Sauce

While the chiles soak, heat 1 tablespoon oil in a large, heavy Dutch oven (at least 5 quarts) over medium heat. Add all but about 1/2 cup of the chopped onion (reserve that 1/2 cup for later) and all the garlic cloves. Sauté, stirring occasionally, until the onion is softened and lightly golden, about 5–7 minutes. Remove from heat.

Using tongs, transfer the softened ancho chiles from their soaking liquid to a blender. Add the sautéed onion and garlic, 2 tablespoons tomato paste, the minced chipotle peppers (and adobo sauce if using), 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1/4 teaspoon cinnamon, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 cup beef broth, and 1 cup of the chile soaking liquid.

Blend on high until the sauce is completely smooth, 1–2 minutes. If it seems very thick, blend in an extra splash of broth or soaking liquid. Be careful when blending hot liquids: vent the lid and cover with a folded kitchen towel to prevent splatters. Set the smooth ancho sauce aside. There is no need to wash the Dutch oven; you will use it to sear the beef next.

Step 3: Season and Sear the Beef

Pat the beef pieces dry with paper towels; this helps them brown well. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper (you will adjust seasoning again later).

Return the Dutch oven to the stove over medium-high heat and add the remaining 1 tablespoon oil. When the oil is shimmering and hot, add the beef in a single layer without crowding; work in batches if needed. Sear the beef for about 3–4 minutes per side, until deeply browned. Browning builds flavor for the finished sauce, so take your time here.

As each piece is browned on all sides, transfer it to a plate. If the bottom of the pot starts to look too dry or dark, lower the heat slightly and add a splash more oil or a spoonful of broth to loosen the browned bits, scraping with a wooden spoon.

Step 4: Braise the Beef Low and Slow

Pour the blended ancho sauce into the hot Dutch oven, using 1/2 cup of the remaining beef broth to rinse out the blender and adding that to the pot as well. Stir in the reserved 1/2 cup chopped onion, the remaining 1/2 cup beef broth, and an additional 1/2 cup chile soaking liquid (strain it through a fine-mesh sieve to catch any seeds or bits).

Add the 2 bay leaves and another 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring the mixture up to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pot.

Nestle the seared beef pieces into the sauce. The liquid should come at least halfway up the sides of the meat; if not, add a bit more hot water or beef broth, up to 1 cup, until it does. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated 325°F (165°C) oven.

Braise for 2 1/2 to 3 hours, turning the beef once halfway through, until the meat is very tender and shreds easily with a fork. If at any point the liquid looks low, add a splash more water or broth to keep the bottom from drying out.

Step 5: Make the Quick Pickled Onions

While the beef braises, prepare the pickled onions. Place the thinly sliced red onion in a medium heatproof bowl or a jar large enough to hold them comfortably.

In a separate bowl or liquid measuring cup, whisk together 1/2 cup fresh lime juice, 1/4 cup white vinegar, 1/2 cup warm water, 1 tablespoon sugar, and 1 1/2 teaspoons kosher salt until the sugar and salt dissolve. Stir in the 1/2 teaspoon dried oregano and the 4–6 black peppercorns, if using.

Pour this hot, tangy mixture over the red onion slices, pressing them down so they are completely submerged. Let the onions sit at room temperature for at least 30 minutes, stirring once or twice to keep everything evenly coated. After that, you can refrigerate them until you are ready to serve. The onions will turn a vivid pink and become pleasantly tangy-crisp.

Step 6: Shred the Beef and Finish the Sauce

When the beef is fork-tender, remove the Dutch oven from the oven. Transfer the beef pieces to a large bowl or cutting board, discarding any large fat pockets. Remove and discard the bay leaves from the sauce.

Let the sauce sit for a few minutes so the fat rises to the surface. Skim off excess fat with a spoon, or pour the sauce into a fat separator and return the defatted sauce to the pot.

If the sauce seems thin, simmer it on the stove over medium heat, uncovered, for 10–15 minutes, stirring occasionally, until it thickens to a rich, glossy consistency that coats the back of a spoon. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar for brightness if needed.

Meanwhile, use two forks to shred the beef into bite-size pieces. Return the shredded beef and any accumulated juices to the pot with the reduced ancho sauce. Toss until the meat is well coated and juicy. Keep warm over low heat while you prepare the tortillas.

Step 7: Warm the Tortillas and Assemble the Tacos

To warm the tortillas, heat a dry cast-iron skillet or heavy pan over medium-high heat. Add a few tortillas at a time and cook for about 30–45 seconds per side, until soft, pliable, and lightly charred in spots. Stack them in a clean kitchen towel to keep them warm. Alternatively, if you have a gas stove, you can quickly pass each tortilla directly over the open flame (using tongs) for a few seconds per side for smoky, blistered edges.

To assemble the tacos, lay out warm tortillas and fill each with a generous spoonful of the smoky ancho-braised beef. Top with a tangle of bright pickled onions, a sprinkle of crumbled queso fresco or cotija, and a shower of chopped cilantro. Finish with a squeeze of fresh lime juice. Add sliced radishes, a drizzle of crema or sour cream, and hot sauce if you like more heat. Serve immediately, with extra pickled onions and lime wedges on the side.

Pro Tips

• Control the heat: For milder tacos, use only 1 tablespoon of chipotle in adobo and skip the extra adobo sauce. For spicier tacos, add an extra tablespoon of chipotle or a pinch of cayenne when you blend the sauce.
• Use the right cut: Beef chuck roast is ideal because it has enough marbling to stay juicy and tender through a long braise. Avoid very lean cuts, which can turn dry and stringy.
• Char your tortillas: That little bit of char and toast on the tortillas adds a lot of flavor and helps them stand up to the saucy beef. Keep them wrapped in a clean towel to stay warm and pliable.
• Make it ahead: The braised beef tastes even better the next day as the flavors meld. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
• Skim the fat: Taking a few minutes to skim off extra fat from the sauce makes the tacos taste rich and satisfying rather than greasy.

Variations

• Pork Ancho Tacos: Swap the beef chuck for the same weight of pork shoulder (pork butt). Braise the same way for a slightly sweeter, ultra-tender shredded pork with the same smoky ancho flavor.
• Crispy Ancho Beef Tacos: After shredding, spoon beef and a sprinkle of cheese into a tortilla, fold, and pan-fry in a lightly oiled skillet until crisp and golden on both sides. Serve with pickled onions and extra sauce for dipping.
• Taco Bowls: Serve the ancho-braised beef over rice or cauliflower rice with black beans, lettuce, corn, pickled onions, and all your favorite toppings for a hearty bowl instead of handheld tacos.

Storage & Make-Ahead

Store leftover ancho-braised beef (with its sauce) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. The beef also freezes very well: cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

The quick pickled onions will keep in the refrigerator for up to 2 weeks, covered and submerged in their brine. Corn tortillas are best fresh, but you can warm leftover tortillas in a hot skillet or wrap them in foil and reheat in a 300°F (150°C) oven until soft.

Nutrition (per serving)

Approximate per serving (about 2–3 tacos, using 1/6 of the beef mixture, 2–3 corn tortillas, pickled onions, and a modest sprinkle of cheese): about 540 calories, 32 g protein, 30 g fat (around 12 g saturated), 36 g carbohydrates, 4 g fiber, 7 g sugar, and roughly 900–1000 mg sodium. These values are estimates and will vary based on exact tortilla size, cheese amount, and additional toppings.