Chile-Braised Beef Tacos with Pickled Onions and Feta

Makes 4 servings plus enough for kid-friendly Shredded Beef Tamale Pie

3 lbs bottom round roast, cut into 2-inch cubes

1.5 oz dried mild Anaheim chiles

1.5 oz dried Ancho chiles

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

Dash cinnamon

2 cloves garlic

2 cups chicken stock or water

1 14oz sized can pureed tomatoes

Pickled Onions

1 red onion—very thinly sliced

¼ cup white vinegar

1 teaspoon salt

Combine all ingredients and marinate for at least an hour, up to 2 days.


Soft corn tortillas


Tomatillo salsa

Chopped cilantro

Lime wedges

Remove stems from chiles. Tear chiles into smaller pieces and add to a dry pan to toast over medium heat. Add coriander seeds and cinnamon. Meanwhile, heat stock or water in a saucepan over high heat. When chiles start to darken, add to hot stock or water and simmer uncovered for 15 minutes. Transfer mixture to a blender, add garlic cloves, and carefully blend until smooth. Cool completely.

Combine beef and chile mixture in a non-reactive bowl or insert for a crock pot. Allow to marinate overnight or up to 36 hours. Add tomatoes to mixture and crock pot on the lowest setting for up to 12 hours. Shred meat. It will be so tender you don’t have to do much more than push on it with a fork.

Spoon beef onto corn tortillas, top with pickled onions, feta, tomatillo salsa and cilantro. Serve with a lime wedge on the side.