Tacos de Chile Colorado (Red Chilli Beef Tacos)
Slow braised beef in guajillo chilli sauce, piled into corn tortillas with sharp pickled onion and coriander.
Made with Pickled red onions (cebollas encurtidas) and Chile colorado sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 45
- LevelMedium
- Costabout £3.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy casserole over a high heat and brown the beef in two batches for 5 minutes each. Lift it out.
10 min - 2
Add the diced onion and cook for 4 minutes. Return the beef, then pour in your ready made chile colorado sauce (see the base recipe) and the water.
4 min - 3
Bring to a simmer, cover and cook gently for 2 hours until the beef is soft enough to shred with a spoon.
120 min - 4
Uncover and simmer for 10 minutes to thicken. Break the beef up roughly and season with the salt.
10 min - 5
Heat your corn tortillas (see the base recipe) in a dry frying pan for 30 seconds a side until pliable and lightly spotted. Keep them wrapped in a clean tea towel.
1 min - 6
Fill each tortilla with beef and sauce, then top with your pickled red onions (see the base recipe), the chopped white onion, coriander and a squeeze of lime.
Tips
- Use two tortillas per taco if the filling is juicy. That is how street stands stop the base tearing.
- Squeeze lime over at the end. The acid lifts the deep chilli flavour.
- Skim any orange oil from the surface before filling the tacos if you want a lighter result.
Storing and freezing
Keep the braised beef in its sauce in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a pan until steaming hot all the way through. Fill tortillas fresh.
Questions
Are these tacos gluten free?
Yes, if your corn tortillas are made from masa harina only and your chile colorado sauce used gluten free stock. Check the label on the masa harina and any spices.
Which cut of beef is best?
Chuck steak or shin. Both have enough connective tissue to turn soft and silky after 2 hours of slow cooking. Lean steak turns dry and stringy.
Can I make the filling a day ahead?
Yes, and it tastes better. Cool it quickly, chill within 2 hours and reheat gently the next day with a splash of water.
More made with pickled red onions (cebollas encurtidas)
Pollo Pibil de Horno (Yucatan Style Slow Baked Achiote Chicken)
DFEFNFTacos de Lentejas al Chipotle (Smoky Chipotle Lentil Tacos)
VGVDFTostadas de Cochinita Pibil (Yucatan Pibil Pork Tostadas)
GFDFEFCeviche de Champiñones (Mushroom Ceviche)
GFDFEFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.