Chicos Tacos Recipe
This Chicos Tacos recipe has a deep beefy taste with a mild earthy note from the cumin and a clean savory finish. The meat develops a lightly crisp surface while staying juicy and tender inside when cooked properly.Each bite feels hearty without being overly heavy, making the filling a good match for crunchy shells or soft tortillas.
Equipment
- Heavy-bottomed Dutch oven or large covered pot
- Cutting board
- Sharp chef’s knife
- Measuring spoons
- Tongs
- Forks for shredding
- Paper towels
- Serving plates
Ingredients
- 1 ¾ pounds beef short ribs
- ¾ pound beef top round steak
- ¾ teaspoon ground cumin
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1
- Pat the short ribs and top round dry with paper towels. Cut the top round into smaller pieces for even cooking. Season both cuts with cumin, salt, and black pepper.
Step 2
- Place a heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and heat until hot but not smoking.
Step 3
- Add the beef in batches if needed. Brown the short ribs and top round on several sides, turning with tongs as they develop a good color.
Step 4
- Reduce the heat to medium-low after browning. Arrange the beef in the pot as evenly as possible and let it continue cooking gently. The meat will release some of its natural juices as it cooks.
Step 5
- Cover the pot tightly and cook for about 30–40 minutes over low heat. Turn the beef occasionally so it cooks more evenly and does not stay against the hot bottom of the pot.
Step 6
- Check the beef after 30 minutes. If the top round is tender and the short ribs have softened, remove the meat from the pan. If needed, continue cooking for another 10–15 minutes until the beef reaches the desired tenderness.
Step 7
- Transfer the beef to a cutting board and let it cool slightly. Remove the bones and excess fat from the short ribs, then shred the meat. Chop the top round into small pieces and return both meats to the pan. Toss gently with the juices and let them warm together for 2–3 minutes.
Step 8
- Warm the tortillas in a dry skillet until soft and flexible. Divide the beef among the tortillas and add your favorite toppings, such as onion, cilantro, avocado, salsa, or lime. Serve warm.