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Perfect Kosher Beef Tacos with Tender Spiced Meat

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Meat (Fleishig)

These beef tacos use chuck roast cut into small cubes and braised with cumin, chili powder, paprika and garlic until the meat is tender enough to shred with a fork. Serve it in warm corn tortillas with onion, cilantro, lime and salsa verde.

The Two-Step Method

Sear the cubed beef in batches first so it browns rather than steams; the browned bits add a lot of flavor. Then add tomato paste, spices and beef broth, cover, and simmer gently until the meat is fork-tender. Chuck has enough marbling to stay juicy through the long cook, unlike lean ground beef, which can turn dry.

Kosher Notes

This is a meat (fleishig) recipe, so skip the usual cheese and sour cream. Avocado, pickled onions, salsa and lime add plenty of flavor and richness instead. Use kosher-certified beef broth.

Make-Ahead and Freezing

The beef tastes even better the next day and keeps for up to 3 days in the fridge or 3 months in the freezer. Reheat gently with a splash of broth. A taco bar with all the toppings is an easy way to feed a crowd.

Perfect Kosher Beef Tacos with Tender Spiced Meat
Tender, perfectly spiced kosher beef tacos that rival your favorite restaurant. The secret is braising chuck roast until it falls apart with a fork.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 lbs chuck roast cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup beef broth kosher certified
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional, for heat
For Serving
  • 12 corn tortillas warmed
  • 1 medium white onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 2 limes cut into wedges
  • 1 cup salsa verde optional

What I use for this recipe

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Method
 

Prepare the Beef
  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Working in batches to avoid crowding, sear the beef cubes on all sides until well-browned, about 2-3 minutes per side. Transfer seared beef to a plate.
  4. Reduce heat to medium and add diced onion to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
  5. Add minced garlic and cook for another 30 seconds until fragrant.
Braise the Meat
  1. Stir in tomato paste and cook for 1 minute, then add cumin, chili powder, paprika, oregano, salt, pepper, and cayenne if using.
  2. Pour in beef broth and scrape up any browned bits from the bottom of the pot.
  3. Return the seared beef to the pot along with any accumulated juices.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and shreds easily.
  5. Remove lid and continue cooking for 10-15 minutes if the liquid needs to reduce and concentrate.
Assemble and Serve
  1. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
  2. Using two forks, shred the beef directly in the pot, mixing it with the cooking liquid.
  3. Taste and adjust seasoning with more salt if needed.
  4. Serve the beef in warm tortillas topped with diced onion, fresh cilantro, and lime wedges. Pass salsa verde on the side if desired.

Notes

The beef can be made up to 3 days ahead and stored in the refrigerator. It actually tastes even better the next day. Reheat gently on the stovetop with a splash of broth if needed. For a spicier version, add a diced jalapeño with the onions or include more cayenne pepper. The meat also freezes well for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 780mg 34%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 34g 68%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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