Braised Beef Tacos With Corn Salsa And Chipotle Mayo

Ingredients

Braised Chuck Roast

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

Corn Salsa

• 2 sweet corn ears
• 1 jalapeño
• cilantro
• 1/2 white onion
• 1 avocado
• 1 lime juice
• sea salt

Chipotle Mayo

• 1/2 cups mayonnaise
• 1 chipotle in adobo
• 1/2 lime juice

Instructions

1. Preheat the oven to 325°F.
2. Season the chuck roast generously with taco seasoning and sea salt.
3. Heat the Dutch oven over medium heat and add beef tallow.
4. Sear the seasoned roast on all sides until browned.
5. Deglaze the pot with orange juice, scraping up the browned bits.
6. Stir in the green chilis and chipotle in adobo, spreading them over the roast.
7. Pour in enough beef bone broth to come three-quarters of the way up the roast.
8. Cover the Dutch oven with its lid and braise in the oven for 3.5 hours until fall-apart tender.
9. While the roast braises, mix the corn, jalapeño, cilantro, onion, avocado, lime juice, and sea salt in a bowl.
10. Let the corn salsa marinate for at least 30 minutes at room temperature.
11. Blend the mayonnaise, chipotle in adobo with sauce, and lime juice until smooth.
12. Shred the braised beef with two forks and serve in tortillas topped with corn salsa and chipotle mayo.

Notes

The beef can be braised a day ahead and gently reheated; the salsa improves with longer marinating.