Braised Beef Tacos

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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For beef:
3 1/2 lb beef brisket
3 tbs ground coffee
2 tbs kosher salt
1 tsp jalapeno powder
1 tsp ground chipolte chile
2 tbs olive oil
2 cups tomato juice
1 cup coffee
1/4 cup red wine vinegar
1 large onion, cut into quarters
3 bay leaves
3 sticks mexican cinnamon
6 cloves garlic, smashed
1 lime, juiced

For tacos:
1 tbs olive oil
2 red bell peppers, thinly sliced
1 large onion, peeled & thinly sliced
3 cloves garlic, chopped
3 tbs heavy cream
1 tbs dried oregano
corn tortillas
tomatillo salsa
cotija cheese


Serves 4-6.

Grind chile powders by placing dried chiles in a coffee grinder and grind to a fine powder.

Preheat oven to 300 degrees F. in a small bowl, combine coffee, salt, jalapeno powder and chile powder and mix. Rub all over brisket to coat well.

Heat a large dutch oven over medium high heat and add olive oil. Sear meat on each side until nicely browned. add remaining ingredients plus 2 cups water and bring to a simmer. Cover and transfer pot to oven and cook for 3 hours or until tender. Remove meat from broth and set aside until cool enough to shred. Strain liquid and return to pot. Simmer over medium heat until slightly reduced. Stir shredded meat into broth and keep warm.

Heat olive oil in a medium saute pan over medium high heat. Add peppers, onion and garlic and saute 10 minutes or until softened. Stir in heavy cream and oregano.

For each taco, top a warm corn tortilla with about 1/4 cup meat, a few tablespoons of stewed peppers and onions, salsa, cheese and avocado.