Wagyu Beef Tacos with Smoky Chipotle Sauce

These chipotle beef tacos are packed with smoky, spicy flavors and feature a rich, savory braising liquid—a delicious twist on classic Birria tacos. Braise the meat a day ahead for a super easy weeknight or weekend meal!

The meat also freezes wonderfully in a sealed container for up to three months.

INGREDIENTS (serves 2)

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 4-5 hours

For the Beef:

• 1.3kg Wagyu beef chuck roast, cut into large chunks (works well with braising , shin or diced wagyu beef)

• 2 dried ancho chilies(If you don’t have ancho chilies, you can omit them—the flavor will still be delicious)

• 2-3 chipotle peppers in adobo sauce (plus 1-2 tablespoons of the sauce) **

  **(Sub for 3 Tbs finely chopped pickled jalapeno, 1⁄2 tsp smoked paprika, pinch of chilli flakes if you cant find the above) or use Chipotle paste available in places like Tesco & Asda

• 500ml Beef Stock pot

• 1 large onion, diced

• 4-6 garlic cloves, peeled

• 454g (1 can) Slow Roasted tomatoes or Chopped Tomatoes

• 2 tablespoons apple cider vinegar

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• 2 teaspoons taco seasoning

• 2 bay leaves

• Salt and pepper to taste

• Olive oil

To Serve:

• Corn or flour tortillas

• Diced white or red onion

• Chopped fresh coriander

• Lime wedges

• Pile of shredded mozzarella or cheddar cheese

• Guacamole

Instructions

• Prepare the Sauce:

  1. Remove the stems and seeds from the ancho chilies.- if using

  2. Heat a dry frying pan over medium heat. Toast the chillies for a few seconds on each side until fragrant, being careful not to burn them.

  3. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

  4. In a blender, combine the soaked chilies, chipotle peppers in adobo sauce, beef broth, half of the diced onion, garlic cloves, roasted or chopped tomatoes, apple cider vinegar, ground cumin, taco seasoning, and dried oregano. Blend until smooth. Set aside. 

Cook the Beef:

(steps 1-7 can be just slung into a slow cooker and left for 8 hours on low)

1. Preheat the oven to 150 ° C

2. Season the beef chunks with salt and pepper and let them rest for around 20 minutes at room temperature to help obtain a nice sear.

3. In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Brown the beef chunks on all sides, working in batches if necessary.

4. Remove the beef from the pot and set aside. Add the remaining onion to the pot with a touch of oil and sauté until softened, about 3-5 minutes.

5. Pour the sauce into the pot, stirring to scrape up any browned bits from the bottom.

6. Return the beef to the pot and add the bay leaves.

7. Bring to a simmer, then cover and cook in the oven for 4-4.5 hours, until the beef is tender and easily shreds with a fork.

8. Remove the beef chunks from the pot and lightly shred them using two forks, leaving some medium-sized pieces. Discard any large pieces of fat.

9. Add some of the braising liquid to the shredded beef until it’s nicely coated.

Assemble the Tacos:

1. Heat the corn tortillas in a dry frying pan until warm and pliable or microwave for a minute or so.

2. Briefly dip each tortilla into the sauce in the pot to coat it lightly. - don’t skimp this ! Messy but oh so good !

3. Add the beef mixture to one half of each tortilla and top with a small amount of shredded cheese. Fold the tortilla over the filling to form a quesadilla, which makes it easier to flip.

4. Grill the folded tortillas in a pan until golden and the cheese is melted throughout. (You can add a touch of oil to the pan for this step!)

   Serve:

   Serve the tacos with a side of extra braising sauce for dipping (just gently reheat it).

   Complement with fresh guacamole, diced onion, chopped coriander, and a squeeze of lime juice.

   These tacos are brimming with rich, smoky, and spicy flavours!

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