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

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 

Course Main Course Beef
Keyword Braised Beef Tacos
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 273 kcal
Author Lea Ann (Cooking On The Ranch)

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

Instructions

  1. Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.

  2. Coat the meat all over with the rub, and rub it in.

  3. Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.

  4. Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.

  5. Braise the beef
  6. 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

  7. Leaving the liquid and vegetables in the pot, transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
  8. Return the meat to the pot and mix in with the braising sauce.
  9. To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together. 

  10. Serve on tacos topped with slaw on flour street taco shells.

Nutrition Facts
Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 78mg26%
Sodium 699mg30%
Potassium 629mg18%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 12g13%
Protein 23g46%
Vitamin A 3010IU60%
Vitamin C 20.5mg25%
Calcium 67mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.