I have been making simple steak tacos for a few years, and wanted to update you with the progress I’ve made on my recipe over the past few months. Chris Kimball doesn’t have much in the way of similar recipes. While they only take about 20 minutes of effort, they do take just over 2 hours to make. So far, it’s 4-star, but this particular batch came out closer to 4-1/2 stars, because of the refried beans and extra-slow cooking of the steak (This batch took an extra 30 minutes for the chicken broth to evaporate).
- I love shredded steak tacos, but they take longer and it’s impossible to make them on a weekday. This recipe will yield tender, but not necessarily shred-able.
- My kids love ground beef tacos, a la Taco bell, and I do make homemade ground beef tacos occasionally for a quick weekday meal. But on days that I also eat dinner (I usually don’t eat dinner during on weekday), these make a much better alternative but will take at least an hour longer to make.
- If you have a little refried beans then apply a thin layer to tortilla before assembling your tacos.
- Of course we all know Mexican food is not one of Chris Kimball’s strengths. His only recipe is for medium-rare flank steak instead of slow-cooked chuck.
How much work? Low/Medium.
How big of a mess? Medium. (if you have a splatter screen for browning the beef)
Start time: 4:00. Dinner time: 6:15
Chris Kimball doesn’t have a steak taco recipe. The descriptions of how I prepared them today are given below:
1-1/2 to 2 pounds Chuck steak, about 3/4″ thick.
4 teaspoons vegetable oil
1 medium onion
Total of 1 teaspoon salt
1-1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
3 garlic cloves
1 tablespoon cider vinegar
3 cups chicken broth (22 ounces)
1/4 cup chopped cilantro
Corn or flour tortillas
Garnish with your choice of: chopped tomatoes, shredded lettuce, grated Monterrey jack cheese, salsa, sour cream, diced avocado (or guacamole) and lime wedge.
- Separate steak along its natural fat lines, then cut up into 3/4″ cubes. Pat the cubes dry and season with 1/2 teaspoon table salt.
- Pre-heat 2 teaspoon vegetable oil in a Dutch oven until just smoking, then brown beef on all sides in two batches; about 8 minutes per batch. Set cooked beef aside on a large plate. Repeat this step with the second batch of beef using 1 additional teaspoon of oil.
- Meanwhile dice onion and peel garlic cloves. Also begin to pre-heat the oven to 350-degree.
- Add 1 teaspoon vegetable oil to the now empty Dutch Oven and saute diced onion together with 1/2 teaspoon salt for 5 minutes, using the moisture of the onion to scrape up the fond from the bottom of the pan.
- After the onion has softened add the cumin, coriander, cayenne and chili powder and saute for 1 minutes.
- Press garlic directly into Dutch oven and saute for 30 seconds.
- Add the chicken broth and cider vinegar, and use the moisture to deglaze the pan. Add the meat back to Dutch oven, and bring up to a simmer. Transfer to your 350-degree oven for 1-1/2 hours. Cook, uncovered, until meat is very tender, stirring beef half way through.
- Mix in chopped cilantro after your beef is done cooking.
- Prepare your corn tortillas my placing directly over the flame of a medium burner (without any pan), until warmed and very slightly charred.
- Serving with your choice of toppings.