Braised Beef Tacos
with roasted mexican potatoes
Using leftover braised beef from earlier in the week makes quick work of classic beef tacos with cheese and pico de gallo. Roasted potatoes on the side are seasoned with a Mexican combination of lime and cilantro for some extra zing.
Ingredients
- Avocados - 1, sliced
- Braised beef (leftover from Wednesday) - ~3 cups
- Tortillas, taco-sized - 8
- Cheese, pre-shredded (any type) - 1/2 cup
- Shallots - 1 clove, chopped
- Jalapenos (opt) - 1, chopped
- Tomatoes, roma - 6, chopped
- Cilantro - 2 Tbsp, chopped
- Limes - 1/2, juice of
- Cilantro - 2 Tbsp, chopped
- Potato, Yukon gold (sub any baking variety) - 1 lb, 1/2" / 1.3 cm cubes
- Oil, cooking - 1 Tbsp
- Limes - 1/2, juice of
Nutrition Facts
Prep
- Shallots / Jalapenos - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
- Tomatoes / Cilantro (for pico and potatoes) - Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
- Avocados / Potatoes - Prep as directed.
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Make
- Heat oven to 425F / 218C.
- Spread potatoes out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
- While potatoes steam, combine tomatoes, shallots, jalapenos and cilantro (just the portion for the pico). Squeeze in lime juice (the portion for the pico) and season with some salt.
- Once potatoes have steamed, remove foil and toss potatoes with cooking oil and some salt and pepper. Return pan to oven and roast until potatoes are tender and golden brown, another 12 to 16 minutes.
- Reheat braised beef in the microwave or in a skillet over medium heat, adding a splash of water if it looks dry.
- Warm tortillas according to package directions.
- When potatoes are finished roasting, toss with the remaining portions of cilantro and lime juice.
- Serve tacos filled with braised beef, avocados, cheese and pico de gallo. Enjoy potatoes on the side!
Nutrition Facts
Reviews
Ratings
Most Helpful
I added cumin and oregano and meat has to be pretty heavily salted. The tacos are very flavorful with the pico. I also added paprika and cumin to the roasted potatoes.
1 Helpful42 reviews
Tasty. I added some salt and cumin to the beef before making our tacos, which added some needed flavor. I was too lazy to make the pico and just used some jarred salsa we had on hand. :) The potatoes were great--I didn't bother with the steaming step, though.
0 HelpfulThe leftover braised beef made amazing tacos! I served it with avocado in a cassava wrap and it was one of the best tacos ever. I reheated the beef in a skillet with some bacon fat and added some seasoning because the original recipe seemed to need more salt and I think that helped.
0 HelpfulTurned this into a burrito (and made a tofu scramble instead of the crispy tofu) It was delicious. Super filling!
0 HelpfulI added cumin and oregano and meat has to be pretty heavily salted. The tacos are very flavorful with the pico. I also added paprika and cumin to the roasted potatoes.
1 HelpfulPico and potatoes were very good. Braised beef did not have a lot of flavor. Would add some more Mexican spices next time. It was great that I was able to make it ahead and just reheat for a quick weeknight meal.
0 HelpfulThis was good, but messy . . . next time I'll drain the meat more. Nice change, but I have another recipe for shredded beef tacos that I like better. Pico de gallo was VERY good, and LOVED the potatoes!
0 Helpful