Imported from the web

Cheesy Chipotle Beef Tacos

Name: Cheesy Chipotle Beef Tacos
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 5 lb beef chuck (Cut into pieces for searing; salt the meat directly before slow cooking.); 1 onion (Roast or brown in the leftover beef drippings.); 10 cloves garlic (The post says “heartburn,” apparently a transcription error; interpreted as garlic from the written ingredient list.); 15 oz fire-roasted tomatoes; 8 oz chipotle sauce (1 can; the video shows a Costeña chipotle sauce product.); 3 ancho chiles (Soak in boiling water; transcript names ancho chiles.); 3 New Mexico chiles (The post lists New Mexico chiles; the transcript calls these guajillo peppers. Soak in boiling water.); 0.5 cup chile soaking water (The post says “chili water”; use water from soaking the dried chiles.); 0.25 cup white vinegar; 2 tsp ground cumin; 1 tbsp chili powder; 1 tbsp smoked paprika (The transcript says paprika.); 1 tbsp dried oregano; 2 tbsp salt (The post lists this amount for the sauce; the transcript also says to salt the meat directly, but gives no additional amount.); 20 flour tortillas (The transcript specifies flour tortillas.); 24 oz Chihuahua cheese (Shredded; the post gives the quantity and the transcript identifies Chihuahua cheese.); oil (For searing the beef and oiling the flat top; amount not stated.); corn salsa (Optional topping; no amount stated.); taco sauce (For serving; amount not stated.); sour cream (For serving; amount not stated.)

Recipe by The Golden Balance Facebook

Slow-cooked, shredded beef chuck is simmered in a smoky chipotle and chile sauce, then folded into flour tortillas with Chihuahua cheese and toasted until melty. The recipe makes large, generously filled tacos.

8 servings510 minMexican

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Ingredients

5 lb beef chuck (Cut into pieces for searing; salt the meat directly before slow cooking.)
1 onion (Roast or brown in the leftover beef drippings.)
10 cloves garlic (The post says “heartburn,” apparently a transcription error; interpreted as garlic from the written ingredient list.)
15 oz fire-roasted tomatoes
8 oz chipotle sauce (1 can; the video shows a Costeña chipotle sauce product.)
3 ancho chiles (Soak in boiling water; transcript names ancho chiles.)
3 New Mexico chiles (The post lists New Mexico chiles; the transcript calls these guajillo peppers. Soak in boiling water.)
0.5 cup chile soaking water (The post says “chili water”; use water from soaking the dried chiles.)
0.25 cup white vinegar
2 tsp ground cumin
1 tbsp chili powder
1 tbsp smoked paprika (The transcript says paprika.)
1 tbsp dried oregano
2 tbsp salt (The post lists this amount for the sauce; the transcript also says to salt the meat directly, but gives no additional amount.)
20 flour tortillas (The transcript specifies flour tortillas.)
24 oz Chihuahua cheese (Shredded; the post gives the quantity and the transcript identifies Chihuahua cheese.)
oil (For searing the beef and oiling the flat top; amount not stated.)
corn salsa (Optional topping; no amount stated.)
taco sauce (For serving; amount not stated.)
sour cream (For serving; amount not stated.)

Steps

1
Cut the beef chuck into pieces suitable for searing. Heat a pan until very hot and add oil.
2
Sear the beef in the hot pan until well browned and crusty on the outside. Work in batches if needed so the pieces brown rather than steam; reserve the pan drippings.
3
In the leftover drippings, brown the onion and garlic. Set them aside for blending.
4
Place the dried ancho and New Mexico chiles in a bowl and cover them with boiling water. Let them soak until softened; reserve ½ cup of the soaking water.
5
Add the fire-roasted tomatoes, chipotle sauce, browned onion and garlic, white vinegar, soaked chiles, reserved chile water, cumin, chili powder, smoked paprika, oregano, and 2 tablespoons salt to a blender.
6
Blend until the sauce is smooth.
7
Put the seared beef in a slow cooker and season the meat directly with salt. Pour in the blended sauce, making sure the beef is submerged.
8
Cover and cook on low for 8 hours, until the beef is tender enough to fall apart. Alternatively, cook it in a regular pot: bring the mixture to a light bubble, cover, and simmer until the beef falls apart. The transcript gives no time for the pot method.
9
When ready to serve, keep the shredded beef in its broth so it stays moist. Heat and oil a flat top or griddle.
10
Lay flour tortillas on the hot flat top and add a generous layer of shredded Chihuahua cheese to each.
11
Add generous portions of shredded beef, keeping some broth with the meat. Cook until the cheese starts to melt.
12
Fold each tortilla over the filling and toast on the flat top. The transcript also mentions adding a little beef broth while toasting; use care not to oversoak the tortilla.
13
Serve with optional corn salsa, taco sauce, and sour cream.

Notes

The written post lists New Mexico chiles, while the audio transcript calls the peppers guajillo; quantities and the sauce method are retained from the supplied evidence. The transcript does not specify chile soaking duration, additional salt for the meat, or a simmer time for the regular-pot option. The recipe mentions optional corn salsa and serving with taco sauce and sour cream without quantities.