Braised Beef Tacos with Pickled Radish
Chuck roast braised low and slow with chiles and citrus until it shreds under a fork, then piled into warm corn tortillas with quick pickled radish, salsa, and a shower of herbs. It is a weekend project that feeds a crowd and only gets better the next day.
- Course
- Main Course
- Cuisine
- Mexican
- Prep Time
- 25 min
- Cook Time
- 2 hr 35 min
- Total Time
- 3 hr
Why This Recipe Works
The flavor of the braising liquid starts with the dried chiles. Toast them briefly until fragrant, but do not let them blacken; burned chile skin can make the entire sauce bitter. Softening the toasted chiles before blending gives the sauce a smoother body and more even flavor.
Beef chuck is well suited to a long braise because its connective tissue softens slowly. Keep the pieces fairly large and cook until they pull apart easily with a fork. If the meat is still chewy at the expected finish time, it usually needs more cooking rather than more liquid.
This is an especially useful make-ahead filling. Chilling the beef in its braising liquid allows excess fat to firm on the surface so it can be removed cleanly, and reheating the meat in the reduced sauce keeps it moist. Warm the tortillas just before serving so they stay flexible.
Variation Ideas
- Swap chuck for pork shoulder and finish under the broiler for crisp edges.
- Add a square of dark chocolate and a spoon of vinegar for a mole-ish depth.
- Pickle red onion instead of radish for a sweeter crunch.
- Serve the beef over rice as a bowl instead of in tortillas.
Ingredient Substitutions
- Beef chuck
- Pork shoulder — same timing, and it crisps beautifully under the broiler
- Guajillo chiles
- Ancho for sweeter and milder, or chipotle in adobo for smoke and heat
- Corn tortillas
- Warm flour tortillas, or serve the beef over rice as a bowl
- Radish garnish
- Quick-pickled red onion for a sweeter crunch
Frequently Asked Questions
Can I make the beef ahead of time?
You should. Braised chuck is better the next day — the fat sets on top and can be lifted off, and the meat drinks the liquid back in overnight.
How long will the braised beef last?
Four days refrigerated in its liquid, or 3 months frozen. Freeze the meat submerged in the braising juices so it does not dry out.
What is the best way to reheat it?
Covered at 300°F until steaming, or in a skillet over medium heat with a ladle of the braising liquid to bring it back.
The sauce is thin — what did I do wrong?
Probably a lid that sealed too tightly, or too much stock. Lift the meat out and reduce the liquid uncovered for 10–15 minutes; it will tighten and deepen.
Tools For This Recipe
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What to Serve With Braised Beef Tacos with Pickled Radish
Recipe Card
Braised Beef Tacos with Pickled Radish
By Gabriella
- Course
- Main Course
- Cuisine
- Mexican
- Prep Time
- 25 min
- Cook Time
- 2 hr 35 min
- Total Time
- 3 hr
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, stemmed and seeded
- 1 onion, quartered
- 4 cloves garlic
- 1 orange, juiced
- 2 tsp ground cumin
- 16 corn tortillas
- 1 bunch radishes, thinly sliced
- 1/2 cup white vinegar
- Cilantro and lime wedges to serve
Instructions
- 1
Season the beef generously with salt and sear it in a heavy pot over high heat until every side is deeply browned, working in batches so the pan never crowds.
- 2
Add the onion, garlic, chiles, cumin, orange juice, and enough water to come halfway up the meat. Cover and braise at 300°F for about two and a half hours, until the beef shreds easily.
- 3
While the beef cooks, toss the sliced radishes with the vinegar, a pinch of sugar, and a big pinch of salt. Let them sit at room temperature until bright pink and crisp.
- 4
Shred the beef into its cooking liquid and taste for salt. Warm the tortillas directly over a flame until pliable and lightly charred.
- 5
Build each taco with beef, pickled radish, cilantro, and a squeeze of lime, and serve immediately while everything is hot.
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