15 min
PREP TIME
3 hr
COOK TIME
12
INGREDIENTS
INGREDIENTS
- Sauce
-
5
Guajillo whole chili pods, stemmed and seeded (optional – for deeper traditional flavour)
![substitution]( "substitution")
Substitutions available
/ Easy swap: If you can’t find guajillo chillies, simply omit them - the Cholula Smoky Chipotle Seasoning delivers plenty of rich, smoky depth on its own.
- 2 packets Cholula® Smoky Chipotle Seasoning Mix
- 1 tbsp Cholula® Original Hot Sauce
- 1 x 400 g can diced tomatoes
- 1 medium white onion, chopped
- 1/4 cup white vinegar
- Tacos
- 1.5 kilogram beef chuck roast, cut into 5cm cubes
- 1 cinnamon stick
- 16 corn tortillas, warmed
- 4 cups shredded cheese
- Chopped fresh coriander
- Fresh lime wedges
INSTRUCTIONS
-
1
If using guajillo chillies, place them in a heat‑safe bowl, cover with boiling water and soak 15 minutes until softened.
Add softened chillies (if using) and soaking liquid to a blender with remaining sauce ingredients. Blend until smooth.
Skipping the dried chillies? Just blend the remaining sauce ingredients until smooth and continue as directed. - 2 Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.
- 3 Preheat oven to 180°C. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven.
- 4 Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup (250 ml) of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)
-
5
To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup (60 ml) cheese and layer with about 1/4 cup (60 ml) of the shredded beef. Cook just until cheese is melted. Sprinkle with coriander, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.
