Rich, complex, and deeply satisfying. Nolan Ryan Chuck Roast slow-cooked in a dark ancho chile sauce with cumin and garlic until it falls apart into tender, flavorful shreds. Served in warm tortillas with all your favorite taco toppings. This is fall comfort food that tastes like Texas.
Ingredients
For the Ancho Chile Braise:
- 3-4 lb Nolan Ryan Chuck Roast
- 4-5 dried ancho chiles, stems and seeds removed
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Serving:
- Warm flour tortillas
- Fresh cilantro, chopped
- Diced white onion
- Sliced avocado
- Lime wedges
- Pickled jalapeños
- Sour cream or crema
- Cotija cheese (optional)
- Pico de gallo (optional)
Instructions
Make the Ancho Chile Sauce:
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Toast chiles: Heat a dry skillet over medium heat. Toast dried ancho chiles for 30 seconds per side until fragrant. Be careful not to burn them.
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Soak chiles: Place toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes until softened.
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Blend sauce: In a blender, combine soaked ancho chiles (discard soaking water), beef broth, apple cider vinegar, minced garlic, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Blend until smooth and dark red.
Slow Cook the Beef:
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Sear roast: Heat olive oil in a large skillet over medium-high heat. Sear chuck roast on all sides until deeply browned, about 2-3 minutes per side. This develops flavor.
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Transfer to slow cooker: Place seared roast in slow cooker. Pour ancho chile sauce over the roast.
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Cook: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours). The beef should shred easily with a fork and be incredibly tender.
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Shred: Remove beef to a cutting board. Shred using two forks, pulling in opposite directions. Discard any large fat chunks.
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Combine: Return shredded beef to slow cooker with the cooking liquid. Stir gently to coat the beef in the rich ancho sauce.
Assemble Tacos:
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Warm tortillas: Heat tortillas in a dry skillet or over an open flame for 30 seconds per side.
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Build tacos: Add a generous spoonful of ancho-braised beef to each warm tortilla. Top with cilantro, white onion, avocado, pickled jalapeños, and a dollop of sour cream. Finish with a squeeze of lime.
