Tacos de cazuela are a beloved Mexican street-food staple: a slow-simmered stew (cazuela means “pot� in Spanish) of meat and vegetables, ladled into warm tortillas and topped with fresh salsa, onion, and cilantro. Unlike grilled or fried tacos, these are saucy, tender, and deeply flavorful—the kind of filling you can make ahead and let the flavors meld. This recipe uses beef chuck, but the technique works beautifully with pork, chicken, or even mushrooms.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 chipotle chile in adobo, plus 1 tbsp (15 ml) adobo sauce
- 2 cups (480 ml) beef broth, low-sodium
- 1 (14.5 oz / 410 g) can fire-roasted diced tomatoes
- 1 tsp (5 ml) dried oregano (Mexican oregano preferred)
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- Salt and black pepper, to taste
- 12–18 corn tortillas, warmed
- For serving: chopped white onion, chopped fresh cilantro, lime wedges, salsa verde or roja, sliced radishes
Instructions
- Season the beef cubes generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3–4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
- While the onion cooks, toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30–60 seconds per side, until fragrant. Transfer to a bowl and cover with hot water; soak for 10 minutes until softened.
- Drain the soaked chiles and place them in a blender with the chipotle chile, adobo sauce, and 1/2 cup (120 ml) of the beef broth. Blend until smooth.
- Pour the chile mixture into the pot with the onion. Cook, stirring, for 2 minutes to deepen the flavor.
- Return the beef to the pot. Add the remaining beef broth, tomatoes, oregano, cumin, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes to 2 hours, until the beef is fork-tender. Stir occasionally.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered for 10–15 minutes to reduce. If too thick, add a splash of broth or water.
- Serve hot in warm corn tortillas, topped with onion, cilantro, and a squeeze of lime. Offer salsas and radishes on the side.
Tips
- Substitutions: No guajillo? Use an extra ancho or a couple of New Mexico chiles. For a milder version, skip the chipotle or use only half. Pork shoulder or chicken thighs work well—cook chicken to 165°F (74°C) and adjust time accordingly.
- Don’t rush the browning: Searing the beef in batches develops deep flavor. If you crowd the pan, the meat steams instead of browning.
- Make it ahead: The stew tastes even better the next day. Cool, refrigerate, and reheat gently on the stovetop.
- Common mistake: Skipping the soaking step for dried chiles can result in a gritty sauce. Always soak until fully softened before blending.
Serving Suggestions
Serve tacos de cazuela with warm corn tortillas (double-layer them for sturdiness), plus a crunchy slaw or pickled onions for contrast. A side of Mexican rice or refried beans makes a complete meal. For drink pairings, try a cold Mexican lager or a tangy agua fresca like horchata.
Variations
- Pork version: Use pork shoulder instead of beef; cook until shreddable, about 1.5 hours.
- Chicken version: Use boneless chicken thighs; cook for 30–40 minutes until 165°F (74°C).
- Vegetarian: Swap beef for 2 lb (900 g) of portobello mushrooms and use vegetable broth; simmer 20 minutes.
- Spicier: Add a dried chile de árbol to the soaking step.
Storage and Reheating
Refrigerate leftover stew in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed, until hot (165°F / 74°C). You can also freeze for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pre-ground beef? Yes, but the texture will be different—more like a picadillo. Brown it with the onion and skip the long simmer; cook for 20 minutes.
What if I can’t find dried chiles? Use 2 tbsp (30 g) of ancho or guajillo chili powder mixed with 1/2 cup (120 ml) hot water. The flavor will be less complex but still good.
How do I warm tortillas properly? Heat a comal or dry skillet over medium-high; warm each tortilla for 15–20 seconds per side, then wrap in a clean kitchen towel to keep soft.
Can I make this in a slow cooker? Yes. Sear the beef and sauté the onion as directed, then transfer to a slow cooker with the blended chile mixture and remaining ingredients. Cook on low for 6–8 hours or high for 4–5 hours.
Why is my stew bitter? Over-toasting the dried chiles can make them bitter. Toast just until fragrant, not browned. Also, remove all seeds and veins before soaking.
Is this dish spicy? It’s mildly spicy from the guajillo and ancho; the chipotle adds warmth. Adjust the amount to your heat preference.
Related
- Better Goods French Toast Sticks Recipe
- Betty’s Mince Pies: Classic British Recipe
- Couscous Dressing Options: A Lemon Herb Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).