Dia Uno Dos Tres or Three Day Tacos
Get ready to savor the ultimate taco experience with Dia Uno Dos Tres, or Three Day Tacos—a recipe that redefines slow-cooked perfection. This mouthwatering dish starts with a 24-hour marinated boneless beef chuck roast infused with bold spices like chili powder, smoked paprika, and cumin. On day two, the roast is seared, slow-braised in a flavorful beef stock and lime juice blend, and shredded to tender perfection before resting overnight to develop even deeper flavors. Day three is all about indulgence as the beef is reheated and paired with warm, lightly charred corn tortillas and vibrant toppings like fresh cilantro, diced tomatoes, shredded lettuce, sour cream, and a drizzle of hot sauce. With its aromatic spices, tender beef, and exciting three-day process, these tacos promise to be the highlight of your next dinner. Perfect for taco night or impressing at a gathering, this recipe will leave your taste buds craving more!
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Ingredients
- 2 pounds boneless beef chuck roast
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups beef stock
- 2 tablespoons fresh lime juice
- 12 small corn tortillas
- 0.5 cup, chopped fresh cilantro
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 0.5 cup sour cream
- 2 teaspoons hot sauce
Directions
Step 1
DAY 1: In a large mixing bowl, whisk together chili powder, cumin, oregano, smoked paprika, salt, black pepper, and olive oil to form a marinade.
Step 2
Trim the beef chuck roast of excess fat, then coat it evenly with the marinade. Place in a resealable plastic bag or covered dish and refrigerate for 24 hours to allow the flavors to develop.
Step 3
DAY 2: Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and sear the marinated roast on all sides until deeply browned, about 3-4 minutes per side.
Step 4
Remove the beef and set aside. In the same skillet, add diced onion and garlic, sautéing until softened and aromatic, about 5 minutes.
Step 5
Add the seared beef back to the skillet. Pour in the beef stock and lime juice, ensuring the roast is mostly submerged. Bring the mixture to a simmer, then cover and transfer to a 325°F (165°C) oven.
Step 6
Cook for 3 hours or until the beef is fork-tender and shreds easily. Remove from the oven, let cool slightly, then shred the beef with two forks. Return the shredded beef to the cooking liquid to keep it moist.
Step 7
Transfer the beef and cooking liquid to an airtight container and refrigerate overnight.
Step 8
DAY 3: Reheat the beef mixture gently in a large skillet over medium-low heat. Stir occasionally to ensure it heats evenly.
Step 9
Warm the corn tortillas in a dry skillet or directly over a gas flame until lightly charred and pliable.
Step 10
Assemble the tacos by filling each tortilla with a generous portion of the reheated shredded beef. Top with fresh cilantro, diced tomatoes, shredded lettuce, a dollop of sour cream, and a drizzle of hot sauce, as desired.
Step 11
Serve immediately and enjoy the culmination of three days of flavor-packed preparation!
Nutrition Facts
| Serving size | (2419.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3846.2 |
| Total Fat 259.3g | 0% |
| Saturated Fat 96.6g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 737.9mg | 0% |
| Sodium 7746.8mg | 0% |
| Total Carbohydrate 197.3g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 24.7g | |
| Protein 199.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 667.2mg | 0% |
| Iron 34.5mg | 0% |
| Potassium 4241.9mg | 0% |
Source of Calories