Poblano Braised Beef Tacos

By vealam

Ingredients

• 2 tablespoons olive oil
• 1 (4 pound) chuck roast, boneless
• 1 1/2-2 Tablespoons Kosher Salt
• 1-2 Teaspoons Pepper
• 1 1/2 Cups red onions, peeled and thinly sliced
• 3 Poblanos (seeded, thinly sliced) (Pasilla Pepeprs or Poblanos)
• 3 cloves garlic, minced
• 2 tablespoons cumin
• 1 1/2 Cups Chicken Stock
• 1 1/2 Cups Orange Juice
• 12 soft corn tortillas (6-inches)
• 2 Cups Tomatillo Salsa
• 1 large avocado, chopped
• 1 large vine-ripe tomato, chopped
• 1/4 cup cilantro, leaves chopped for serving
• 1 jalapeno, thinly sliced
• queso fresco cheese, crumbled for serving
• lime wedges, for serving

Details

Servings 8
Preparation time 30mins
Cooking time 250mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Preheat oven to 325º
Place the chuck roast on a cutting board and allow to sit and take the chill off for 20-30 minutes.
Heat olive oil in a large Dutch oven over medium-high heat. Season chuck roast with Kosher salt and freshly ground black pepper on both sides. Place in oil and brown on all sides, about 3-4 minutes per side. Remove to a plate.
Add onions and poblanos to the dutch oven and cook until almost tender, about 5 minutes. Add garlic and cumin and cook for another minute.
Return the roast to the Dutch oven, adding chicken stock and orange juice and bring to a simmer. Cover and place in the oven to cook for 3½ hours or until fork tender. Remove from the oven and allow to stand for 10 minutes. Remove to a cutting board and shred using a fork.
Place the meat back in the dutch oven and toss with the peppers, onions and juices.
Heat a grill pan or cast-iron skillet over high heat. Add corn tortillas, in batches, and cook until charred on both sides. Remove to a plate and cover with towel to keep warm.
For the Avocado Salsa, add 2 cups Tomatillo Salsa, avocado, tomato and ¼ cup cilantro leaves and mix to combine.
To serve, fill corn tortilla with shredded beef, peppers and onions. Top with salsa, sliced jalapeno, queso fresco cheese and cilantro. Serve with lime wedges.