Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
4 Hours 15 Mins
Yield
Serves 6 (makes 12 tacos) (serving size: 2 tacos)

This recipe is adapted from one in the book Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider and features shredded beef chuck roast flavored with cola, tomatoes, chiles,  and cumin.

How to Make It

Step 1

Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.

Step 2

Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.

Step 3

Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.

Step 4

With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.

Step 5

Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.

Step 6

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Step 7

Make ahead: Through step 3; chill, covered, up to 2 days.

Step 8

Note: Nutritional analysis is per serving.

Ratings & Reviews

sharilou's Review

LoLoBo
July 02, 2014
oh my, was this good!!!! I cooked it as a 'what do I have in the fridge' meal, so prepared with 1 lb of flank steak, and didn't have the chilies called for so added about 1/2 cup of green chilies and about a teaspoon of ancho chili powder. if you don't have corn tortillas, put this meat on hamburger buns for a southwestern sloppy joe!!!!

Hoppenrey's Review

Tamer8
October 27, 2013
I made this exactly as written except I let it simmer for about 5 1/2 hours and I used non-Mexican soda for convenience. The beef was falling apart and required no forks to shred. The flavor was great. This is a must do again!

mary327's Review

nkgler
July 14, 2013
N/A

RuthinCA's Review

piacere
September 03, 2012
This was very good. We fixed it in a slow cooker for 12 hours - not nearly done after 6 hours as a previous reviewer recommended. It is a good way to use chuck roast when it is on sale without having to make a soup or pot roast.

Hilarys1332's Review

Hoppenrey
May 15, 2012
Made this for Cinco de Mayo and it was a huge hit. I made it basically as written but used one less ancho chile and used cumin rather than cumin seeds. After doing all the searing and I sautéing on the stove top, I cooked it in a slow cooker for 6 hours and then shredded it. I boiled down the remaining sauce until it was very concentrated and put it all back in the cooker on warm during the party.

nkgler's Review

sharilou
May 29, 2011
I just made this last night and we loved it. It takes some time so plan ahead. I cooked the beef for 3 hours to get it soft enough. My husband thought it was a little sweet at the end and suggested a bit more salt and adding some black pepper, but I liked it just how it was.

LaLuna's Review

mary327
August 03, 2010
I've made this recipe a few times with regular US coke and Mexican, difference in using the cane sweetened soda is noticable. I do not brown the meat, cut the salt in half and instead of cooking on the stove, I put it in a slow cooker on low for six hours or until the meat is falling apart on its own - if you have to shred the meat with a fork its not cooked enough (IMHO). I've also made this with pork butt and am planning on trying it with chicken. Meat is also great for nachos. Add a little cinnamon and Mexican chocolate and you get an easy mole.

Dandoon521's Review

Dandoon521
January 28, 2010
Amazing Recipe, my family loved it. This recipe is a keeper

Tamer8's Review

LaLuna
January 11, 2010
great cool recipe

piacere's Review

kamrhein
December 22, 2009
Very easy and tasty and reliably comes out just as promised per the recipe. Also makes a nice braising liquid for lamb shanks, in particular if you can find them in "osso bucco cut". We find the sauce needs boiling for quite a bit longer than the recipe says to bring it to the right thickness at the end.