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

Cuisine Mexican

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 273kcal

Author Lea Ann Brown

Ingredients

For the spice rub:
⅛ Cup Chile powder New Mexico Red preferrably
2 teaspoons salt
2 Tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon Mexican dried oregano
¼ teaspoon ground allspice
2 pounds beef chuck roast
For the braise
14 ounce diced tomatoes canned, undrained
½ medium onion sweet, chopped
3 large garlic cloves thinly sliced
½ cup water
For the Red Cabbage Slaw
2 cups shredded red cabbage
1 cup shredded gala apple
1 cup shredded carrot
½ cup shredded sweet onion
juice of 1 lime
2 Tablespoons apple cider vinegar
2 Tablespoons honey
salt and pepper to taste

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 ½ cup water. Cover and cook until the meat is fork-tender, about 2 ½ 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.

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