Braised Beef Tacos with Corn Salsa and Chipotle Mayo

Ingredients

Braised Chuck Roast

• 24 oz chuck roast
• 1 tbsp beef tallow
• 2 tbsp taco seasoning
• 1 tsp sea salt
• 0.5 cups orange juice
• 4 oz canned green chilis
• 1 tbsp chipotle in adobo
• 2 cups beef bone broth

Corn Salsa

• 2 ears sweet corn
• 1 unit jalapeño, diced
• 0.25 cups fresh cilantro, chopped
• 0.5 unit white onion, diced
• 1 unit avocado, diced
• 1 unit lime juice

Chipotle Mayo

• 0.5 cups mayonnaise
• 1 unit chipotle in adobo
• 0.5 unit lime juice

Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast generously with taco seasoning and sea salt.
3. Heat beef tallow in a Dutch oven over medium heat and sear the roast on all sides until browned.
4. Deglaze the pan with orange juice, then stir in the green chilis and chipotle in adobo.
5. Pour in enough beef bone broth to reach 3/4 of the way up the roast, cover with a lid, and braise in the oven for 3.5 hours until fall-apart tender.
6. Combine all corn salsa ingredients in a bowl and let marinate for at least 30 minutes.
7. Blend the mayo, chipotle in adobo with its sauce, and lime juice until smooth for the chipotle mayo.
8. Shred the beef once tender and serve on warm tortillas topped with the corn salsa and a drizzle of chipotle mayo.

Notes

The dark color on the seared roast is due to the spices caramelizing, which adds deep flavor to the braising liquid. For the best texture, let the shredded beef sit in its juices for 10 minutes before serving.