Ingredients

The following ingredients have 4 Servings
  • For the spice rub:
  • 1/8 Cup Chile powder (New Mexico Red preferrably)
  • 2 teaspoons salt
  • 2 Tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican dried oregano
  • 1/4 teaspoon ground allspice
  • 2 pounds beef chuck roast
  • For the braise
  • 14 ounce diced tomatoes (canned, undrained)
  • 1/2 medium onion (sweet, chopped)
  • 3 large garlic cloves (thinly sliced)
  • 1/2 cup water
  • For the Red Cabbage Slaw
  • 2 cups shredded red cabbage
  • 1 cup shredded gala apple
  • 1 cup shredded carrot
  • 1/2 cup shredded sweet onion
  • juice of 1 lime
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons honey
  • salt and pepper to taste

Instruction

  • Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
  • Coat the meat all over with the rub, and rub it in.
  • Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
  • Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
  • Braise the beef
  • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and 1/2 cup water. Cover and cook until the meat is fork-tender, about 2 1/2 or 3 hours
  • Leaving the liquid and vegetables in the pot, transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
  • Return the meat to the pot and mix in with the braising sauce.
  • To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together. 
  • Serve on tacos topped with slaw on flour street taco shells.