Summer Braised Beef Tacos

Summer Braised Beef Tacos

Let’s be honest. Most of us could actually do tacos for breakfast, lunch, and dinner. This Mexican provision has become a California staple and is especially great summer fare. A taco duo provides a light nourishing bite on a hot day or it can be transformed into a heartier meal; just add more tacos!

We love that tacos bring groups of people together. They're also the secret weapon to spicing up anything from a baby shower to a Friday night in.  

Our mouth-watering secret lies in two things: excellently sourced, pasture-raised beef and bone broth. Braised beef tacos have a depth of flavor that requires little fuss. We like using beef chuck roast or short ribs for the best balance of flavor and fat (our SF Bay Area faves are Prather Ranch Meat Co. and Keller Crafted).

Using beef bone broth as your braising liquid is also a sneaky way to use bone broth and not heat up the kitchen in the summer: just braise the beef in the slow cooker, then shred and use for tacos when you get home!

Serves: 4-6

Prep Time: 20 minutes | Total Time: 6-8 hours


  • 3 lbs beef chuck roast or boneless beef short ribs, liberally salted
  • 12 oz. Broth Baby beef bone broth
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 8 dried guajillo chiles & 3 dried chipotle chiles, stemmed and seeded
  • 2 teaspoons cumin
  • 1.5T oregano
  • Corn tortillas, warmed (try Siete Foods cassava tortillas if you're grain free)
  • Limes, cilantro, diced white onion or pickled red onion, and salsa verde/tomatillo salsa for serving


  1. In a dutch oven or skillet, toast the chiles over medium heat until lightly browned. Set aside.
  2. Drizzle avocado oil (or whatever you have on hand) into the skillet and saute yellow onion for 5 minutes. Add garlic and saute additional 1-2 minutes. Set aside.
  3. Turn the heat up to medium-high and sear the beef on all sides (about 2-3 minutes per side), so that a brown crust develops. Set aside.
  4. Combine the beef, chiles, onion, garlic, spices, and bone broth in a slow cooker. Set on low and cook for 8 hours (4-6 hours if cooking on high).
  5. Remove the beef - it should be fork tender. Shred with two forks and return to the slow cooker, mixing it in with the braising liquid. 
  6. Serve simply: in a warm tortilla topped with cilantro, salsa, and a squeeze of lime. 

Go ahead, throw a summer taco party. Everyone will thank you for it!

*Note: this recipe is lovingly adapted from our friends at Epicurious and inspired by the guajillo-braised tacos at Tacolicious, San Francisco.

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