Milk-Braised Beef Tacos with Calabacitas

39 g
61 g
45 g
Total Fat
45 min
Prep Time
162 min
Cook Time


Milk-Braised Beef

  • 1 head garlic
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 Guajillo chiles
  • 2 cups lactose-free whole milk
  • 1 pound stewing beef (chuck roast, top round, or rump roast)
  • Salt and pepper
  • Soft tortillas


  • 1 ear corn
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 small zucchinis, diced
  • 1 roasted Hatch chile, seeded and diced
  • ¼ cup lactose-free whole milk
  • 2 ounces cojita cheese, crumbled, (½ cup)
  • Salt and pepper

Nutrition Facts

per serving

Calories: 793
Protein: 39 g
Carbohydrate: 61 g
Fiber: 5 g
Total Fat: 45 g
Saturated Fat: 15 g
Cholesterol: 96 mg
Calcium: 38% DV
Sodium: 936 mg


For the beef:

  1. Preheat the oven to 275° F.
  2. Cut head of garlic in half horizontally. In a dry sauté pan, toast cut side down until fragrant. In a separate saucepan on high, toast cinnamon, bay leaves and chiles. Add the milk and toasted garlic, reducing heat to medium. Simmer 10 to 15 minutes.
  3. Cube the beef and season with salt and pepper. Place in a roasting pan; pour the milk over the beef. Cover and bake for 2 to 2 ½ hours. After the first 2 hours, remove from the oven. Check to make sure there is enough liquid. If the beef is falling apart and tender, remove from the oven. Cook additional time if needed.
  4. Discard garlic, cinnamon, bay leaves and chiles. Shred the beef with two forks and leave in the liquid before serving as part of your favorite supper. Serve with soft tortillas and calabacitas.  

Tips + Tricks:

  • Multiply this simple recipe to have on hand for meals throughout the week – tacos one night, hot beef sandwiches another and hash with fried eggs for another delicious dinner.
  • The key to this dish is that there is always enough liquid to keep the beef from drying out. Be sure to check for doneness.

For the calabacitas:

  1. Roast the Hatch chile using the stove top or oven method found here
  2. Cut the kernels from the ear of corn. In a sauté pan, add the olive oil and onion. Bring to medium-high heat and cook until the onion starts to caramelize.
  3. Add the zucchini and cook for another 1 to 2 minutes. Add the corn and chile; cook 2 minutes more. Add the milk, cheese, and season with salt and pepper. Cook until the cheese just starts to melt. Serve warm.

Tips + Tricks:

  • This dish is best prepped in advance, but sautéed right before you are ready to eat. It is most important that all of the vegetables maintain some texture and bright flavors.
  • Serve as garnish to Milk-Braised Beef Tacos in soft tortillas.