Sinaloan Shredded Beef Tacos, Borracho Beans & Green Chile Rice

May 1st, 2012  |  Carbs, Family Dinner, Moo, Occasions, Side Dishes  |  1 Comment

Sinaloan Shredded Beef Tacos

I love these shredded beef tacos because I can make a big batch and they're perfect when I'm planning to entertain a crowd.  The meat is slow-cooked so its tender and juicy and so deliciously flavored with the dried chiles and cider vinegar.  You can make the succulent filling for these tacos the day before and simply re-heat before your guests arrive.


3 lb beef chuck roast
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
1 large white onion
2 cans beef broth
1 can water

2 dried Anaheim chiles
2 dried Chipotle chiles
1/2 cup cider vinegar
8 cloves garlic
1/2 cup chopped white onion
1 cup of reserved onion/broth used to cook the meat
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano

Lime Cream
zest and juice of one lime
2/3 cup sour cream
1/4 teaspoon cayenne pepper

Corn [or flour] tortillas
Monterrey Jack cheese
Chopped fresh onion and cilantro, for garnish


Preheat oven to 300 degrees on Convection Roast setting [bake at 300 if your oven does not have this feature].  Sprinkle cumin, salt and pepper on all sides of roast and massage it in.

Put roast into a large roasting pan and pour broth and water around roast.  Coarsely chop onion and place it around and on top of roast.

Cover tightly with aluminum foil and cook in the oven for 4 hours.  Once meat is done, remove from oven and set aside.

To prepare the chilis, you can either soak them in hot water for 15 minutes covered OR you can toast them on a griddle and the heat will reconstitute them.   The latter is my preferred method because I can get a toast on them at the same time.   Set a griddle over high heat and add the peppers, pushing down on them with a large spoon or spatula.  You will hear them sizzle and pop and they should begin to soften and take on a burnt char.  You'll want to flip them over to ensure softening on both sides.  Once soft, remove from heat and cut off stems and remove seeds.

Place peppers in a food processor and add the onion, garlic, vinegar, reserved broth, cumin and oregano.

Puree for about 1 minute and transfer to a pot large enough to hold the meat.  Add the meat, removing any excess fat as you transfer it.  With two forks, begin shredding the meat and incorporating the sauce.  Some people may like larger chunks of meat, others may prefer to have their meat finely shredded.  I fall somewhere in the middle, so shred until your desired texture is achieved.  Turn the heat on to medium low and cook for another 20 minutes.

To make the Lime Cream:
In a small bowl, mix together sour cream, lime juice and zest and cayenne pepper until well-incorporated.

When ready to make your tacos, heat your griddle pan over high heat and toast each tortilla on both sides.  Store bought tortillas were not meant to be merely served warm, they need a little extra "cook" on them and it will not only soften them, but add another layer of flavor.  Always remember that!!!

When the tortillas are ready, pile on your meat, cheese, onions, cilantro and a drizzle of lime cream.  Serve with borracho beans and green chile rice for an authentic Cinco de Mayo meal!

Makes 8-10 servings

Borracho Beans

Frijoles Borrachos {Drunken Beans} are similar to frijoles a la charra, only they are cooked with beer.  I'm not sure where these beans originated, but I'm guessing some old chuck-wagon cook preparing meals for cowboys leading cattle drives in South Texas years ago was low on water and had to use beer to cook the beans.  It's a wonderful flavor combination as the warm, yeasty aroma of the beer cooks with the bacon and onions, your house will be filled with a smell that'll having your tastebuds yearning for a delicious bite!  But be careful--the beans are hot and you WILL burn your tongue if you're not careful.  Don't ask me how I know that.  Sigh



1 lb pinto beans, rinsed and picked over for rocks and ugly beans
14 1/2 oz can diced tomatoes
12 oz Mexican beer {I used Corona}
2 fresh jalepenos, stems removed and sliced {keep seeds intact for extra spice}
6 cups water
1/2 lb smoked bacon {about 6 slices}, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon cumin



Mix all ingredients into a large [at least 6 quart] pot.



Bring mixture to a boil and then reduce heat to low.  Place a lid over the pot, leaving just enough room for a little bit of steam to escape.



Allow beans to simmer for about 4 hours.  Give them a stir every hour or so.  Beans are ready when they are completely soft and liquids have slightly thickened.


Green Chile Rice

This is one of my favorite ways to prepare rice.  The green chiles give it a milder flavor than traditional Mexican rice with a tomato base {which I also love if its done right!}.


2 tablespoons butter
1 cup chopped white {or yellow} onion
2 cup white rice
4 cups chicken {or vegetable} broth
8 oz can green chiles
1/2 cup chopped fresh cilantro leaves


In a large skillet over medium high heat, add butter and onions.

Stir occasionally until onions begin to turn translucent and slightly golden in color.

Stir in rice and continue cooking for another minute or two and rice begins to lightly toast.

Add chicken broth, green chiles and cilantro.

Stir well; cover and reduce heat to low.  Cook rice for about 20 minutes.  Remove from heat and allow to sit for 5 minutes.  Fluff with a fork and serve.

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