July 27, 2026
Chipotle Beef Breakfast Tacos, Breakfast Done Right
Serves: 4 | Prep: 20 mins | Cook: 5 hr
Ingredients:
- 1 Osso Buco Shank, or 2½–3 lb. Chuck Roast or Brisket
- 1 Tbsp. Beef Tallow or Avocado Oil
- Kosher Salt, to Taste
- Black Pepper, to Taste
- 1 (7 oz.) Can Chipotle Peppers in Adobo Sauce
- ½ cup Beef Brot
- 6 Large Eggs
- 8 Flour Tortillas
- 2 cups Chihuahua Cheese, Shredded
- 1 Tbsp. Butter
- Fresh Cilantro, Chopped, for Garnish
-
Your Favorite Salsa, for Serving
Directions
- Remove the Osso Buco, Chuck Roast, or Brisket from the refrigerator about 30 minutes before cooking.
- Preheat the oven to 325°F.
- Heat a Dutch oven or heavy oven-safe pot over medium-high heat. Pat the beef dry and season generously with kosher salt and black pepper.
- Add the beef tallow or avocado oil to the pot. Sear the beef for 2–3 minutes per side, until a deep golden-brown crust develops.
- Pour in the chipotle peppers with their adobo sauce and the beef broth. Cover the pot with a lid and transfer it to the oven.
- Cook until the beef is fork-tender: Osso Buco: 3–3½ hr., Chuck Roast: 3½–4 hr., Brisket: 4–5 hr.
- Remove the beef from the oven and let it rest for 10 minutes. Shred the meat with two forks, then stir it back into the cooking juices to keep it moist and flavorful.
- In a skillet over medium heat, melt the butter and scramble the eggs until just set.
- Warm the tortillas in a dry skillet. Sprinkle each tortilla with Chihuahua cheese and cook until the cheese begins to melt.
- Fill each tortilla with scrambled eggs and shredded chipotle beef. Top with your favorite salsa and garnish with fresh cilantro. Serve immediately.
Make-Ahead Tip
- Braise the beef the day before and refrigerate it in its cooking juices overnight. The next morning, simply reheat the beef while scrambling the eggs and warming the tortillas. Breakfast comes together in 10 minutes or less, making it perfect for busy mornings or feeding a crowd.