Ingredients for Marinade 

  • 1/4 Cup Carrots (diced, large pieces) (mirepoix)
  • 1/4 Cup Onion (diced, large pieces) (mirepoix)
  • 1/8 Cup Celery (diced, large pieces) (mirepoix)
  • 1/4 Tsp. Thyme
  • 1 1/4 Cup Coca-Cola  
  • 1 Bay Leaf

Cilantro Vinaigrette

  • 1 Bushel Cilantro Leaves
  • 1/3 Tsp. Garlic (Chopped)
  • 3/4 Tsp. Shallots (Chopped)
  • 1/4 Cup Olive Oil
  • 1/3 Tsp. Salt
  • 1/3 Tsp. Pepper
  • 1/2 Tbsp. Lime Juice
  • 1/2 Tbsp. Lemon Juice
  • 1/3 Tsp. Cumin (Ground)
  • 1 Tbsp. Rice Vinegar
  • 1/2 Tbsp. Honey

Chipotle Aioli 

  • 1/4 Can Chipotle Chiles canned in Adobo (7 ounce can)
  • 1/2 Tbsp. Lime Juice
  • 1/2 Cup Mayonnaise

Ingredients for Braised Beef

  • 3 pounds Braised Beef (*will lose weight in the cooking process)
  • 1/4 Cup Carrots (diced, large pieces) (mirepoix)
  • 1/4 Cup Onion (diced, large pieces) (mirepoix)
  • 1/8 Cup Celery (diced, large pieces) (mirepoix)
  • 1/4 Tsp. Thyme
  • 1 Bay Leaf
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper 
  • 3/4 Coca-Cola

Ingredients For Tacos

  • 1 pound Braised Beef
  • 8 Flour Tortillas (6 inch diameter)
  • 2 ounces Tortilla Strips
  • 4 fluid ounces Chipotle Aioli
  • 8 ounces Green Leaf Lettuce
  • 4 fluid ounces Cilantro Vinaigrette
  • 8 Lime Wedges


  1. Begin by preparing the marinade. Combine mirepoix, thyme, bay leaf and Coca Cola in medium sauce pan and bring to a simmer. Let cool and pour over braised beef. Allow beef to marinate for at least 6-8 hours, ideally overnight.
  2. In the meantime, prepare Cilantro Vinaigrette and Chipotle Aioli.
  3. For the vinaigrette, combine chopped garlic, shallots, lemon juice, lime juice, cumin, rice vinegar, cilantro and honey in a blender. Blend until smooth. Slowly and gradually add oil to emulsify dressing, season with salt and pepper. Store until tacos are ready.
  4. For the aioli, place chipotles into a blender. Squeeze lime juice into chipotle can to rinse out any residual adobo paste, and then pour into blender. Blend for 2-3 minutes until smooth. Pour mixture into a large bowl, add mayo and whisk until smooth. Season with salt and pepper, store until tacos are ready.
  5. After allowing the beef to flavor, remove from marinade and dry on towels. Strain mirepoix and remaining ingredients from liquid and discard. Keep liquid.
  6. Season meat with salt and pepper, sear until brown on all sides, and then remove the meat from the pan.
  7. Brown and caramelize mirepoix, thyme and bay leaf. Add meat back to the pan, then pour Coca-Cola marinade over the meat to create a shallow braise. Ensure the meat is not completely covered!
  8. Cover the pan with foil and place in the oven at 275-300 degrees, cook for 2-2:30 hours. Remove foil and add Coca-Cola. Continue cooking, turning meat every 15 minutes for 1 hour.
  9. Remove from oven, remove meat and strain mirepoix and save. Degrease liquid and blend remaining liquid with mirepox to create reheating sauce.
  10. Warm tortillas. Place 2 ounces of braised beef on each tortilla. Using a squirt bottle, drizzle chipotle aioli on top of the meat. Top tacos with green lettuce and add cilantro vinaigrette. Garnish with tortilla strips and a lime wedge. Serve!      

*Yields 8 (Serving Size: 2 tacos)