Ancho Beef & Garlicky Kale Tacos
Slow-cooked, ancho-seasoned beef fills warm corn tortillas with garlicky kale for an Oaxacan-inspired dinner featuring Washington’s autumn greens.
- Total time: 520 min
- Servings: 2 servings
- Estimated total cost: $13
- Calories per serving: 740 cal
- Slow cooker
- Stovetop
Ingredients
-
Choice Beef Chuck Roast1 pound, excess exterior fat trimmed $6.99
-
Organic Lacinato Kale1 bunch, about 8 ounces $3.00
-
Jumbo Yellow Onion4 ounces $0.89
-
Fresh Roma Tomato4 ounces $1.29
-
Garlic2 cloves $0.79
-
Organic Lime1 $1.29
-
Small corn tortillas6
-
Morton kosher salt flakes2 1/4 teaspoons
-
Ground ancho chile2 teaspoons
-
Ground cumin1/2 teaspoon
-
Dried oregano1/2 teaspoon
-
Ground cinnamon1/8 teaspoon
-
Black pepper1/4 teaspoon
-
Olive oil1 tablespoon
-
Seghesio Family Vineyards Zinfandel750 ml $22.99
Instructions
Swipe a step aside or click its number when it’s done.
-
Cut 1 pound trimmed chuck roast into roughly 2-inch pieces. Season all over with 1 1/4 teaspoons Morton kosher salt flakes and place in a 2- to 3-quart slow cooker.
-
Prepare the chile seasoning base directly in the slow cooker by adding:
- 4 ounces yellow onion, peeled and finely diced
- 4 ounces Roma tomato, finely diced
- 1 garlic clove, peeled and minced
- 2 teaspoons ground ancho chile
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 teaspoon Morton kosher salt flakes
Add 1/4 cup water and turn the beef to coat. Cover and cook on LOW for 8 hours, until the beef pulls apart easily with a fork. Keep the lid closed during cooking.
-
Near the end of cooking, wash 1 bunch lacinato kale, about 8 ounces. Strip away the tough stems and thinly slice the leaves. Peel and mince 1 garlic clove. Cut 1 organic lime into wedges.
-
Transfer the cooked beef to a plate and shred with two forks. Skim excess fat from the cooking liquid, then pour the liquid and vegetables into a skillet. Simmer over medium-high heat for 5–8 minutes, until thick enough to coat the meat rather than pool beneath it. Fold in the shredded beef and keep warm over low heat.
-
Heat 1 tablespoon olive oil in a second skillet over medium heat. Add the prepared minced garlic and stir for 30 seconds. Add the sliced kale, 1/2 teaspoon Morton kosher salt flakes, and 2 tablespoons water. Cover for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until tender and the water has evaporated. Transfer to a bowl.
-
Warm 6 small corn tortillas in the emptied kale skillet over medium-high heat for about 20 seconds per side, working in batches. Keep them wrapped in a clean kitchen towel.
-
Divide the tortillas between two plates and fill with the chile-seasoned shredded beef and garlicky kale. Serve the prepared lime wedges alongside for squeezing over the tacos.
Want more detail? See the temperature guide.
Drink pairing: A chilled amber lager complements the earthy chile seasoning and rich beef.
Wine picks:
- Seghesio Family Vineyards Zinfandel $22.99 750 ml
- Gnarly Head Old Vine Zinfandel Red Wine, Lodi, California $9.99 750 ml
Why it works: The ancho, cumin, and slow-cooked beef call for ripe, generous reds. Seghesio’s Zinfandel brings juicy berry fruit and spice to the tacos, while its freshness can stand up to the garlicky kale and lime. For a bolder, more affordable option, Gnarly Head offers similar jammy fruit and peppery character.