Braised Beef Tacos Recipe

Trim any excess fat from the chuck roast or brisket.
In a large skillet over medium-high heat, add the olive oil. Sear the beef on all sides until browned, about 5 minutes per side.

Add the chopped onion and minced garlic to the skillet. Cook until the onions are translucent, about 3-4 minutes.
Sprinkle the salt, black pepper, oregano, paprika, cumin, and cayenne pepper (if using) over the beef and stir to coat evenly.

Pour in the beef broth and diced tomatoes with green chilies. Stir to combine.
Reduce the heat to low, cover the skillet, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with two forks.
Shred the beef using two forks and set it aside.

Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
Place the corn tortillas in the hot oil, one at a time, and fry until they become crispy and golden brown on both sides, about 1-2 minutes per side.
Remove the tortillas from the oil and drain on paper towels. Repeat with the remaining tortillas.

Spread a generous amount of shredded cheese on the bottom half of each fried tortilla.
Top the cheese with a portion of the shredded beef filling.
Fold the top half of the tortilla over the filling to create a taco.

Beef Options: You can use leftover slow-cooked beef from another recipe, such as barbacoa or pulled pork, to save time.
Tortilla Variations: Instead of frying the tortillas, you can bake them in the oven by brushing them with oil and broiling until crispy.
Cheese Choices: Use your favorite cheese, such as Monterey Jack, Cheddar, or even Queso Fresco, depending on your preference.
Serving Suggestions: Serve the tacos with additional toppings like salsa, guacamole, or lime wedges.

Enjoy your delicious Braised Beef Tacos! 😊