Slow-Braised Citrus-Garlic Beef Tacos

Citrus-Garlic Braised Beef

• 3 pounds boneless chuck roast
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1.5 teaspoons smoked paprika
• 1.5 teaspoons dried oregano
• 1.5 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons avocado oil or extra virgin olive oil
• 1 small yellow onion, thinly sliced
• 5 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1 teaspoon orange zest
• 1/3 cup fresh orange juice (about 2 oranges)
• 2 tablespoons fresh lime juice
• 1 tablespoon coconut aminos
• 2 cups beef bone broth
• 2 bay leaves

Charred Corn & Avocado Salsa

• 2 cups corn (fresh or frozen)
• 1 teaspoon avocado oil
• 1 avocado, diced
• 1 Persian cucumber, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/2 teaspoon sea salt

Cheese-Stuffed Tortillas

• 12 small flour or corn tortillas (about 6-inch)
• 3 cups freshly shredded Monterey Jack cheese
• Avocado oil, as needed

For Serving

• Fresh cilantro
• Lime wedges
• Salsa verde or hot sauce (optional)

• Preheat the oven to 325°F (160°C).
• Pat the chuck roast dry. In a small bowl combine ground cumin, smoked paprika, oregano, garlic powder, sea salt and black pepper. Rub this spice blend generously over the beef on all sides.
• Heat the oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 3–4 minutes per side until deeply browned, then transfer the roast to a plate.
• Reduce heat to medium. Add the sliced onion and cook 3–4 minutes until softened. Stir in the smashed garlic and tomato paste and cook about 1 minute to build flavor.
• Pour in the orange juice and lime juice, add the orange zest and coconut aminos, and scrape up the browned bits from the bottom of the pot. These fond bits add depth to the braising liquid.
• Return the roast to the pot. Add 1½ cups of beef bone broth and tuck in the bay leaves. The liquid should come about halfway up the sides of the roast. Add more broth if needed.
• Cover and transfer to the oven. Braise for approximately 3 hours, or until the beef is fork-tender and pulls apart easily.
• Remove the beef and transfer to a cutting board. Shred the meat with two forks, discarding any large pieces of fat, and remove the bay leaves.
• Return shredded beef to the Dutch oven and toss with the concentrated braising juices. Add 1/4 cup additional beef bone broth if needed, and warm over low heat 1–2 minutes so the meat is juicy and well coated.

Make the Charred Corn & Avocado Salsa:

• Heat 1 teaspoon avocado oil in a large skillet over medium-high heat. Add the corn and cook 5–7 minutes, allowing the kernels to char lightly—stir only occasionally to promote browning.
• Remove from heat and let cool slightly. Combine with diced avocado, cucumber, red onion, cilantro, lime juice and sea salt. Gently toss and adjust lime or salt to taste.

Make the Melty Cheese-Stuffed Tortillas:

• Heat a large skillet or griddle over medium-low to medium heat and lightly grease with avocado oil.
• Warm each tortilla 15–20 seconds per side until soft and pliable. On one half of the tortilla sprinkle about 1/4 cup shredded Monterey Jack, leaving a small border.
• Fold the tortilla over the cheese, press gently, and cook 1–2 minutes per side until golden and the cheese is melted. Keep warm and repeat with remaining tortillas.

Assemble:

• Fill each cheesy tortilla with citrus-garlic shredded beef, top with a generous spoonful of charred corn & avocado salsa, garnish with fresh cilantro and a squeeze of lime. Serve salsa verde or hot sauce on the side for extra heat.

Notes & Tips

For best flavor, sear the roast well to develop those caramelized bits before braising. If you prefer a little more acidity, add an extra tablespoon of lime juice to the braising liquid. The cheese-stuffed tortillas can be prepared ahead and kept warm in a low oven. Leftover braising juices make an excellent dipping sauce—strain and reduce if you like a thicker sauce.

This recipe scales easily: double the ingredients for a crowd or halve them for a smaller batch. Use bone broth for deeper flavor, or substitute beef stock if needed. The charred corn can be made on a grill for a smokier result.