Braised Beef Tacos



6 People


10 minutes

Cooking time

10 hours

Let these slow-cooked, sriracha-blessed tacos be the key to your heart (and your stomach’s) desires.


  • 2 pounds chuck roast
  • Flour tortillas, to taste
  • Pico de gallo, to taste
  • Fresh cilantro, chopped, to taste


  • Lee Kum Kee Sriracha Chili Sauce, for drizzling
  • Lee Kum Kee Sriracha Mayo Dressing / Spread, for drizzling

Sauce mix

  • 2 small cans chipotle peppers in adobo
  • 2 cups dark beer
  • 2 tablespoons lime juice
  • 2 tablespoons light brown sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon Lee Kum Kee Minced Garlic


  1. In a large skillet over high heat, quickly sear the roast for 1 to 2 minutes on each side. Add the beef to the base of your slow cooker.
  2. Mix chipotle peppers, beer, lime juice, brown sugar, salt, and Lee Kum Kee Minced Garlic in a large bowl. Pour over beef.
  3. Cover and cook on low for 10 hours. You’ll know the beef is done when it falls apart. Carefully transfer the cooked beef to a large sheet pan.
  4. Shred the beef and drizzle with the chipotles and about 1 cup of the leftover cooking liquid.
  5. Broil the beef on high for 3 to 5 minutes or until the beef is dark brown and crispy on the ends.
  6. Serve with tortillas, pico de gallo, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Sriracha Mayo Dressing / Spread and fresh cilantro. Enjoy!


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