Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Peel and finely dice 7.6 ounces yellow onion. Finely dice 7.6 ounces Roma tomato. Peel and mince 4 garlic cloves, keeping two equal portions separate: 2 cloves for the beef and 2 cloves for the kale.

2. 2.

   Combine the chile seasoning base in a 3- to 4-quart slow cooker:

   • 7.6 ounces prepared diced yellow onion
   • 7.6 ounces prepared diced Roma tomato
   • 2 cloves prepared minced garlic
   • 3 3/4 teaspoons ground ancho chile
   • 1 teaspoon ground cumin
   • 1 teaspoon dried oregano
   • 1/4 teaspoon ground cinnamon
   • 1/2 teaspoon black pepper
   • 1 teaspoon Morton kosher salt flakes

   Stir in 7 1/2 tablespoons water.

3. 3.

   Cut 1.9 pounds trimmed chuck steak into roughly 2-inch pieces. Season all over with 2 3/8 teaspoons Morton kosher salt flakes, then add to the chile seasoning base and turn to coat. The slow cooker should be no more than about two-thirds full. Cover and cook on LOW for about 8 hours, until the beef pulls apart easily with a fork, targeting about 205°F. Keep the lid closed during cooking; the increased quantity does not require doubling the cooking time.

4. 4.

   Near the end of cooking, wash 15 ounces lacinato kale. Strip away the tough stems and thinly slice the leaves. Cut 2 organic limes into wedges.

5. 5.

   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 large skillet. Simmer over medium-high heat for 10–15 minutes, until thick enough to coat the meat rather than pool beneath it. Fold in the shredded beef and keep warm over low heat.

6. 6.

   Heat 2 tablespoons olive oil in a second large skillet over medium heat. Add the prepared 2-clove portion of minced garlic and stir for 30 seconds. Add the sliced kale, 1 teaspoon Morton kosher salt flakes, and 1/4 cup water. Add the kale in handfuls as it wilts if needed. Cover for 4 minutes, then uncover and cook for 3–4 minutes, stirring, until tender and the water has evaporated. Transfer to a bowl.

7. 7.

   Warm 12 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.

8. 8.

   Divide the tortillas among four 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.