This recipe is one of my go-to recipes for taco filling. But it's versatile. Use it for enchilada filling, tamale filling, atop salad or nachos, or even in quesadillas. I was recently asked on Facebook if I make this in the crockpot. And the answer is NO. But not because it isn't doable. It's because I always make a double batch of this (so there's plenty of leftovers) and it won't fit in my crockpot. So instead I use my big Le Creuset pot, like this one. If you'd like to use your crockpot, transfer the meat and all the other goodies to the crockpot just before you add in all the liquid. Then set to LOW for 5-7 hours, or until the meat is so tender it falls apart.
Another item to note is that I have only had this turn out spicy ONCE. Out of the dozens of time I've made it. Couldn't tell you why, but I'm assuming I had a batch of dried peppers that were a bit on the spicy side. The meat itself wasn't spicy. It was the sauce to accompany it. And I have to say it wasn't overly spicy, just spicy enough that I didn't think Moira would appreciate it (and she LOVES her salsa). So, if you get a spicy sauce and you're sensitive to that, just tone it down a bit with some milk or cream. And I like to serve it with sour cream on the side, which would also scale back the spice, if you'd like.
As I said, I make a double batch of this so we have leftovers. And really we don't have leftovers. I make a second meal completely. Tacos one night and then a couple nights later, we have enchiladas. Or tamales. The recipe is for ONE batch, and then I've also included how to turn the sauce into enchilada/tamale/wet burrito sauce. And if you just want tacos and don't need the extra sauce, please don't throw it away! Put it into smaller containers and freeze it! It makes a great base for taco soup or chili, or is on hand if you have a recipe that you need enchilada sauce for.
Cola Braised Shredded Beef
1 Tbsp vegetable oil
Salt and pepper
3-4 lb chuck roast, cut into quarters
1 onion, red or yellow, peeled and chopped
4 cloves garlic, peeled and smashed
3 dried ancho chiles, stemmed and seeded, cut into 2 inch pieces
2 dried guajillo chiles, stemmed and seeded, cut into 2 inch pieces
1 cup tomatoes, diced
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 cup Cola soda
1 cup beef broth
Water
1 30oz can tomato sauce (for the enchilada sauce)
In a large thick bottomed pot, heat oil over medium high heat. Season beef pieces with salt and pepper. Place beef in pot and sear on all sides (about 2-3 minutes per side, using tongs to turn). Add in onion, garlic, and peppers. Cook until onion begins to soften. Add in tomatoes, cumin, oregano, and bay leaves and cook for a couple more minutes. *If using a crockpot, transfer everything in the pot to the crockpot now.* Add in soda and beef broth. Add in just enough water to cover the beef. Bring to a boil. Reduce heat to low and cover. Simmer for 4-5 hours or until beef is so tender it falls apart. Turn off stove and remove pot from the heat. Carefully remove beef from pot, leaving behind the liquid, chiles, tomatoes, onion, etc., and shred. Add in 1/2 cup of sauce from the pot to keep the beef moist. Serve beef however you deem fit, ie: tacos, enchiladas, etc.
To make the sauce:
Remove bay leaves. Using an immersion blender (or a regular blender if you're really careful because yowza! This stuff is HOT), puree the liquid together. Add in the can of tomato sauce. Season with salt and pepper. Add in any milk or cream if it is too spicy (1/4 cup at a time). If the sauce is too runny, place the pot back on the stove and reduce it over medium heat for about 10-15 minutes or until desired consistency is achieved. Use or freeze.
Source: Adapted from Sunset Magazine
Another item to note is that I have only had this turn out spicy ONCE. Out of the dozens of time I've made it. Couldn't tell you why, but I'm assuming I had a batch of dried peppers that were a bit on the spicy side. The meat itself wasn't spicy. It was the sauce to accompany it. And I have to say it wasn't overly spicy, just spicy enough that I didn't think Moira would appreciate it (and she LOVES her salsa). So, if you get a spicy sauce and you're sensitive to that, just tone it down a bit with some milk or cream. And I like to serve it with sour cream on the side, which would also scale back the spice, if you'd like.
Cola Braised Shredded Beef
1 Tbsp vegetable oil
Salt and pepper
3-4 lb chuck roast, cut into quarters
1 onion, red or yellow, peeled and chopped
4 cloves garlic, peeled and smashed
3 dried ancho chiles, stemmed and seeded, cut into 2 inch pieces
2 dried guajillo chiles, stemmed and seeded, cut into 2 inch pieces
1 cup tomatoes, diced
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 cup Cola soda
1 cup beef broth
Water
1 30oz can tomato sauce (for the enchilada sauce)
In a large thick bottomed pot, heat oil over medium high heat. Season beef pieces with salt and pepper. Place beef in pot and sear on all sides (about 2-3 minutes per side, using tongs to turn). Add in onion, garlic, and peppers. Cook until onion begins to soften. Add in tomatoes, cumin, oregano, and bay leaves and cook for a couple more minutes. *If using a crockpot, transfer everything in the pot to the crockpot now.* Add in soda and beef broth. Add in just enough water to cover the beef. Bring to a boil. Reduce heat to low and cover. Simmer for 4-5 hours or until beef is so tender it falls apart. Turn off stove and remove pot from the heat. Carefully remove beef from pot, leaving behind the liquid, chiles, tomatoes, onion, etc., and shred. Add in 1/2 cup of sauce from the pot to keep the beef moist. Serve beef however you deem fit, ie: tacos, enchiladas, etc.
To make the sauce:
Remove bay leaves. Using an immersion blender (or a regular blender if you're really careful because yowza! This stuff is HOT), puree the liquid together. Add in the can of tomato sauce. Season with salt and pepper. Add in any milk or cream if it is too spicy (1/4 cup at a time). If the sauce is too runny, place the pot back on the stove and reduce it over medium heat for about 10-15 minutes or until desired consistency is achieved. Use or freeze.
Source: Adapted from Sunset Magazine
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