Best 3 Smoky Beef Tacos Recipes

Smoky Beef Tacos image

Provided by Martha Stewart

Time 2h45m

Number Of Ingredients 10

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted
Avocado-Red Onion Relish
Corn-and-Tomato Salsa
Cilantro-Lime Crema

Steps:

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Nutrition Facts : Calories 464 g, Fat 23 g, Fiber 3 g, Protein 36 g

Spicy Ground Beef Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 white or yellow onion, finely chopped
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 pounds ground beef chuck
Kosher salt and freshly ground pepper
1 15-ounce can diced fire-roasted tomatoes
1 to 2 teaspoons hot sauce
12 hard taco shells
Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping

Steps:

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

Beef Tacos image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 13

1 tablespoon canola oil
1 large onion, finely chopped
1 jalapeno chile, minced
Coarse salt and ground pepper
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 pound ground beef
1 can (14 1/2 ounces) diced tomatoes, with juice
8 (6-inch) corn tortillas
Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
Pico de Gallo, optional
Guacamole, optional

Steps:

Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.