Chuck Roast Tacos Plate with Homemade Flour Tortillas, Refried Beans and Mexican Rice (Print version)
Slow-braised chuck roast shredded into tender tacos, served alongside homemade flour tortillas, creamy refried pinto beans, and fluffy tomato-seasoned Mexican rice.
# Ingredients:
Chuck Roast Filling
01 -
3 lbs (1.4 kg) chuck roast
02 -
1 tsp salt, plus more to taste
03 -
1/2 tsp black pepper
04 -
1 tsp ground cumin
05 -
1 tsp chili powder
06 -
1/2 tsp dried oregano (Mexican preferred)
07 -
1 tbsp neutral oil (for searing)
08 -
1 medium white onion, diced
09 -
4 cloves garlic, minced
10 -
2 cups (480 ml) low-sodium beef broth
11 -
1 bay leaf
12 -
Juice of 1 lime (optional, for finishing)
Homemade Flour Tortillas
13 -
2 cups (250 g) all-purpose flour
14 -
1 tsp baking powder
15 -
1/2 tsp salt
16 -
1/3 cup (75 g) lard or vegetable shortening
17 -
3/4 cup (180 ml) warm water
Refried Pinto Beans
18 -
2 cups cooked pinto beans (or one 15-oz can, drained, liquid reserved)
19 -
1 tbsp lard or neutral oil
20 -
2 cloves garlic, minced
21 -
1/4 cup (60 ml) bean broth or water
22 -
Salt to taste
Mexican Rice
23 -
1 cup (190 g) long-grain white rice
24 -
1 tbsp neutral oil
25 -
1/4 white onion, finely diced
26 -
2 cloves garlic, minced
27 -
3 tbsp tomato sauce
28 -
1 3/4 cups (420 ml) chicken or beef broth, hot
29 -
1/2 tsp salt
30 -
Pinch of ground cumin
For Serving
31 -
Diced white onion
32 -
Fresh cilantro, chopped
33 -
Lime wedges
34 -
Sliced radishes (optional)
35 -
Salsa of choice (optional)
# Instructions:
01 -
Pat the roast dry with paper towels. Combine salt, pepper, cumin, and chili powder and rub all over the roast. Heat oil in a Dutch oven over medium-high. Sear the roast for 3 to 4 minutes per side until deeply browned on all surfaces. Remove and set aside.
02 -
Reduce heat to medium. Sauté the diced onion in the same pot until soft, about 5 minutes. Add garlic, oregano, and the bay leaf; cook 1 minute more. Pour in the beef broth and scrape up any browned bits. Return the roast, cover tightly, and cook at 300°F (150°C) for 3 to 4 hours until the meat pulls apart easily with a fork.
03 -
Combine flour, baking powder, and salt. Cut in the lard with your fingertips until the mixture looks like coarse crumbs. Add warm water gradually, mixing until a soft, smooth dough forms. Divide into 12 equal balls, cover with a damp towel, and rest for 15 minutes.
04 -
Heat oil in a saucepan over medium. Add dry rice and stir for 4 to 5 minutes until each grain is golden. Add onion and garlic; cook 1 minute. Stir in tomato sauce, then pour in the hot broth. Add salt and cumin. Bring to a boil, reduce to the lowest heat, cover, and cook for 20 minutes without lifting the lid. Remove from heat and rest 5 minutes before fluffing with a fork.
05 -
Heat lard in a heavy skillet over medium. Add garlic and cook for 30 seconds until fragrant. Add the beans and a few tablespoons of bean broth. Mash with a potato masher or fork, adding more broth a spoonful at a time until the beans are thick and creamy. Stir constantly and season with salt.
06 -
Heat a dry cast-iron skillet or comal over medium-high. Roll each dough ball into a thin round about 8 inches across. Cook for 30 to 45 seconds until small brown spots appear and the tortilla puffs, then flip and cook another 30 seconds. Stack in a clean kitchen towel as they come off the pan.
07 -
Remove the roast from the pot and shred with two forks. Discard the bay leaf. Stir the shredded beef back into the braising juices. Taste for salt and add lime juice if desired. Serve in warm tortillas with beans and rice on the side, and set out toppings for the table.
# Good to know:
01 -
The chuck roast can be braised a full day ahead and reheats even better the next day.
02 -
Slow cooker option: sear first on the stovetop, then cook on low for 8 hours or high for 5 hours.
03 -
Active hands-on time is roughly 45 to 60 minutes; the rest is the braise doing its job.