Description
Authentic Mexican street tacos featuring juicy shredded chuck roast marinated in citrus and chipotle, served on warm corn tortillas with a tangy cilantro lime crema, diced onion, and fresh cilantro.
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into thin strips
- ½ cup fresh orange juice
- 2 tablespoons lime juice
- 6 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ cup full-fat sour cream
- 2 tablespoons mayonnaise
- ½ cup packed fresh cilantro leaves and stems, chopped
- 1 lime, zested and juiced
- 1 clove garlic, minced
- ½ teaspoon salt
- 12 small corn tortillas
- 1 medium white onion, finely diced
- 1 bunch fresh cilantro, chopped
- 4–6 limes, cut into wedges
- 2–3 radishes, thinly sliced (optional)
Instructions
- In a bowl, mix orange juice, lime juice, minced garlic, minced chipotle peppers, adobo sauce, oregano, cumin, and salt.
- Add the beef chuck roast strips to the marinade, toss to coat, and let sit for at least 30 minutes (or up to 4 hours in the fridge).
- Heat a large skillet or cast iron pan over medium-high heat. Add the meat in a single layer (cook in batches if necessary) without oil.
- Sear the meat for 2-3 minutes without moving it to create a crust, then stir and cook for another 5-7 minutes until cooked through and slightly crispy.
- Remove meat from heat and let rest for 5 minutes, then shred into bite-sized pieces using two forks.
- While the meat rests, blend sour cream, mayonnaise, chopped cilantro, lime zest, lime juice, minced garlic, and salt until smooth. Adjust seasoning if needed.
- Heat a dry skillet over medium heat and warm each tortilla for 30-60 seconds per side until soft with char spots. Keep warm in a bowl wrapped in a clean kitchen towel.
- Assemble tacos by placing shredded meat on a warm tortilla, topping with diced white onion, fresh cilantro, and a drizzle of cilantro lime crema.
- Squeeze a lime wedge over the top and add sliced radishes if desired. Serve immediately.
Notes
Use full-fat sour cream to prevent the crema from breaking. Warm tortillas are essential for texture; do not serve them cold. The adobo sauce from the chipotle peppers adds smoky heat and should not be skipped. For a dairy-free version, substitute sour cream with coconut cream and mayonnaise with dairy-free mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 3
- Protein: 22
Keywords: Mexican street tacos, cilantro lime crema, chuck roast tacos, easy dinner, gluten-free tacos, weeknight meals, authentic tacos