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    Home > Mexican Southwest Recipes > Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

    Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

    Published: Apr 6, 2019 · Modified: Feb 3, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chile Rubbed Braised Beef Tacos

    Braised beef tacos take on incredible flavor using a unique chile rub before a long slow cook in the oven. A few simple ingredients create a thick rich sauce to mix with the beef after shredding. This is an exciting flavored shredded beef taco recipe that makes the best beef street tacos ever. Let’s take a look.

    Braised beef tacos on a white platter topped with cabbage carrot slaw
    Braised Beef Tacos

    Beef Street Tacos

    I’m not claiming that these braised beef tacos are authentic Mexican Street Tacos. Carne Asada will always be king in that arena. The simplicity of fresh-flavored sliced flank or skirt steak in a small taco shell that will fit in the palm of your hand equals street taco perfection.

    However, I am claiming that you’ll be amazed at the flavor this recipe delivers. Starting with the humble pot roast and seasoning it with a not so humble spice rub will deliver you shredded beef tacos that will WOW those taste buds.

    And using street sized tortillas make this a delightful way to serve up Mexican flavors. Mission brand tortillas makes both street taco flour and corn tortillas. They are readily available in our markets here in Colorado and I hope you’ll find the same true in your area.

    We really liked using the flour taco shells for this recipe. The sturdy texture and sweeter flavor seemed perfect.

    How To Make Braised Beef Tacos

    I should really call these New Mexico Beef Tacos. The spice rub for the pot roast consists of an ample amount of New Mexico Red Chile Powder, preferably Chimayo, brown sugar and the usual line up of Southwestern spices such as Mexican Oregano and cumin. It all comes together beautifully.

    Ingredients for beef street tacos ready to bake in a Le Creuset Pan

    I’ve made this recipe several times, to get the seasonings and cook time just right, and not once have I followed the golden rule to sear the beef before braising. I feel the raw meat acts like a sponge for the chile rub.

    Simply purchase a two-ish pound chuck roast and trim any big amounts of fat off the meat. The last two roasts I purchased didn’t need much trimming at all. Rub the meat with the spice rub and let it sit in the refrigerator for an hour or so.

    Remove the chuck roast from the refrigerator and let it sit at room temperature for about thirty minutes. Preheat the oven to 300 degrees. Pour a can of diced tomatoes over the beef, add the chopped onion and let it braise for 2.5 to 3 hours, or until the meat shreds easily with forks.

    The Perfect Red Cabbage Slaw for this Shredded Beef Tacos Recipe

    While the beef is cooking, you’ll have plenty of time to slice and dice the ingredients for this red cabbage slaw. Beautiful in color with red cabbage and carrot and snappy in flavor with sweet apple and onion.

    This tangy red cabbage slaw is a wonderful compliment to these spicy beef street tacos and would be a perfect partner for any taco, including chicken or pork varieties.

    shredded Red cabbage, shredded carrot, shredded gala apple, shredded onion in an orange bowl.

    A mandolin will offer a speedy solution to slice and shred those ingredients into even pieces. This means not only an attractive end product, but accurate same-sized pieces help the flavors to blend.

    slicing cabbage on an OXO mandolin grater

    I’ve had my OXO mandolin for years, and honestly, it’s one of those gadgets that has proven itself a kitchen workhorse. I use it often and it works beautifully. It’s sturdy and easy to use. And the blades have stayed sharp. It shreds, it slices and I love it.

    I’ve included an affiliate link if you’re interested in checking it out. That means if you purchase the mandolin through this link, I get a small commission at no extra charge to you.

    braised beef tacos on a white flour street taco shell topped with cabbage carrot slaw

    Recipe for Braised Beef Tacos with Red Cabbage Slaw

    This may be the best shredded beef tacos recipe I’ve ever made. It’s one of those combinations that requires the whole package to appreciate the brilliance of the flavors. The whole package meaning the red cabbage slaw and the flavors in the beef are a match made in culinary heaven.

    The warmth and spice of the New Mexico Chile powder when combined brown sugar and Mexican Oregano blends beautifully with chopped tomatoes and onions. The end result is a sauce that holds the shredded beef together for a a stunning treat.

    Topped with a sweet and savory cabbage slaw and you’ve got a great taco.

    I hope you give these beef street tacos a try and if you do, please come back and give the recipe a star rating. And if you have a favorite shredded beef tacos recipe, let me know, I’d love to give it a try.

    More Beef Taco Recipes

    • Slow Cooker Beef Tacos, Chuck Roast Tacos
    • Authentic Mexican Fried Tacos
    • Beef and Black Bean Tacos Flavored with Ancho Chile

    And if you’re looking for more taco recipes, don’t mis my Taco Category. You’ll find lots of fun recipes, including this popular Tacos al Pastor.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

    The best Mexican shredded braised beef tacos. A unique seasoning rub of chile powder gives these beef street tacos a delicious flavor. An easy recipe for entertaining, especially for Cinco de Mayo 
    5 from 3 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 20 minutes
    Servings: 8
    Calories: 273kcal
    Author: Lea Ann Brown

    Ingredients

    • For the spice rub:
    • 1/8 Cup Chile powder New Mexico Red preferrably
    • 2 teaspoons salt
    • 2 Tablespoons light brown sugar
    • 2 teaspoons ground cumin
    • 1 teaspoon Mexican dried oregano
    • 1/4 teaspoon ground allspice
    • 2 pounds beef chuck roast
    • For the braise
    • 14 ounce diced tomatoes canned, undrained
    • 1/2 medium onion sweet, chopped
    • 3 large garlic cloves thinly sliced
    • 1/2 cup water
    • For the Red Cabbage Slaw
    • 2 cups shredded red cabbage
    • 1 cup shredded gala apple
    • 1 cup shredded carrot
    • 1/2 cup shredded sweet onion
    • juice of 1 lime
    • 2 Tablespoons apple cider vinegar
    • 2 Tablespoons honey
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
    • Coat the meat all over with the rub, and rub it in.
    • Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
    • Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
    • Braise the beef
    • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and 1/2 cup water. Cover and cook until the meat is fork-tender, about 2 1/2 or 3 hours
    • Leaving the liquid and vegetables in the pot, transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
    • Return the meat to the pot and mix in with the braising sauce.
    • To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together. 
    • Serve on tacos topped with slaw on flour street taco shells.

    Nutrition

    Calories: 273kcal | Carbohydrates: 17g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 699mg | Potassium: 629mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3010IU | Vitamin C: 20.5mg | Calcium: 67mg | Iron: 3.5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Braised Beef Tacos … They’re What’s For Dinner

    More Mexican Food Recipes

    • Tangy Pollo en Escabeche
    • Chili Cheese Burrito
    • Chunky Molcajete Guacamole
    • Homemade Chipotle Mayo

    Reader Interactions

    Comments

    1. Cheryl Tarkenton says

      August 14, 2022 at 10:15 am

      5 stars
      Outstanding recipe! Only change I made was using only 1 Tbsp. of Chile Powder (personal preference) and I cooked the meat in my Instant Pot instead of a slow oven (I wanted it done quicker). I know people dislike rating recipes that are changed, but I have to say I used everything else as stated in the recipe and the sauce was outstanding. Served as shown with open faced soft tortillas and the red slaw for company, delicious! Thanks Lea Ann!

      Reply
    2. SHEILA says

      June 27, 2022 at 8:53 pm

      5 stars
      Tried these tonight! WOW!!! So many flavors that greet your taste buds… keeper recipe!!!!

      Reply
    3. Lori DeLeon says

      July 15, 2019 at 12:51 pm

      I find steps 4, 5, and 6 conflicting. As an old timer I believe you would like us to bring meat to room temp, brown meat then cook low and slow. Let’s give us a try.

      Reply
      • Lea Ann Brown says

        July 15, 2019 at 1:02 pm

        Hi Lori. And thanks so much for letting me know of the error. I have corrected. I sure hope you give these a try. I always get compliments on this recipe. Happy Cooking. 🙂

        Reply
    4. Jean | Delightful Repast says

      April 15, 2019 at 5:12 pm

      Lea Ann, this is a showstopper! I’ll be making this very soon! PS I didn’t buy a mandoline slicer today, but I did start my Amazon shopping through your link so that you will get a commission on my purchases.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:57 pm

        You’re just the best Jean. I’ll do the same for you.

        Reply
    5. Karen (Back Road Journal) says

      April 13, 2019 at 7:22 am

      Those certainly aren’t your average tacos…love all the color of using the red cabbage.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 2:58 pm

        That cabbage slaw is he bomb.

        Reply
    6. John / Kitchen Riffs says

      April 10, 2019 at 8:05 am

      I love using cabbage in tacos (and other Mexican dishes, for that matter). Usually use green cabbage — definitely need to give red a try. Love its color!

      Reply
    7. mjskitchen says

      April 08, 2019 at 8:07 pm

      Now those are some tacos!!! Love the braised beef, the pickled red cabbage and combining them into a taco! I’m sure they are as delicious as they look. In reference to the mandolin, I’ve had one for years and have maybe used it twice. Might have to pull it out and give it another go.

      Reply
      • Lea Ann Brown says

        April 17, 2019 at 3:01 pm

        Hi MJ. I use mine a lot. I can’t slice potatoes without it now. 🙂

        Reply
    8. Abbe@This is How I Cook says

      April 06, 2019 at 7:57 pm

      5 stars
      These sound great LeaAnn as did all of your quarterly favorites. I love to have all kinds of braised meats in the fridge because they always make a great meal. Ditto for these tacos!

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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