Smoky Beef Tacos

These slow-simmer beef tacos have just the right amount of spice.

Prep: 15 minutes
Total: 2 3/4 hours

Ingredients

Serves 8

• 2 to 3 tablespoons chopped canned chipotle chiles in adobo
• 1/2 cup ketchup
• 8 garlic cloves, chopped
• 2 teaspoons dried oregano
• Coarse salt and ground pepper
• 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
• 16 corn tortillas (6-inch), lightly toasted
• Avocado-Red Onion Relish
  

  Top off our Smoky Beef Tacos with this relish.

  Ingredients

  Makes 3 cups

  • 2 diced avocados
  • 1 finely chopped medium red onion
  • 1 tablespoon fresh lime juice
  • Salt and pepper

  Directions

• Combine avocados, red onion, and lime juice. Season with salt and pepper.
• 
  
• Corn-and-Tomato Salsa
• Cilantro-Lime Crema

Directions

1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.