Coffee Chili Cocoa Braised Chuck Steak Tacos

This slow-cooked taco filling is deep, smoky, and irresistibly tender, thanks to the bold flavours of coffee and chili.

The Recipe

Coat the beef generously with Coffee Chili Cocoa Rub, rubbing it in well. Let it rest for an hour.
Fire up the barbecue to high heat and sear the meat on all sides until dark in colour. A little charring adds depth to the flavour.
Transfer the beef to a deep roasting pan and pour over 3–4 cups of freshly brewed coffee.
Cover with foil and place in a 300°F oven for 5–6 hours, turning the meat every hour so each side simmers in the coffee.
As it nears 5 hours, test the meat with a fork—it’s ready when it falls apart easily.
Shred the beef with two forks, adding a cup or so of the coffee broth to keep it moist.
Load up your tacos with the shredded beef and your favourite toppings.

2kg chuck steak (or flank steak), cut into four equal pieces
Generous coat of Coffee Chili Cocoa Rub
3–4 cups freshly brewed coffee
Your favorite taco accompaniments (e.g., tangy mango relish or spicy chimichurri sauce)

Bolognese & Lasagne – Stir into your sauce for a rich, deeply flavourful twist.
Burgers & Meatballs – Mix into ground beef for next-level patties.
Chili & Beef Stews – A bold, smoky upgrade for slow-cooked dishes.
Bean Soups & Vegetarian Dishes – Works magic in black bean, lentil, and hearty vegetable soups.
Roast Veggies – Adds a deep, smoky kick to sweet potatoes, carrots, or Brussels sprouts.
Meatloaf Masterpiece – A subtle warmth that transforms a classic comfort dish.

This blend was made to bring steakhouse perfection to your kitchen. Try it once, and you’ll never cook steak the same way again.

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