Beef Tacos
Servings: 6
Shredded braised beef in fried corn tortilla shells with a simple salsa. Serve with Guacamole (its own recipe).
Ingredients
- 2 lb Beef chuck, shoulder
- Kosher salt
- Black pepper, freshly ground
- Olive oil, extra-virgin
- 2 clove Garlic, smashed
- 1 Onion, large, sliced
- 1 can Crushed tomato, 28-ounce (San Marzano recommended)
- 1 tbsp Ancho chili powder
- 1 tbsp Cayenne pepper
- 1 tbsp Ground cumin
- 3 Bay leaf
- Vegetable oil, for deep frying
- 6 Corn tortilla, fresh, medium
- 3 cup White cabbage, finely shredded
- Guacamole
- 1/4 bunch Cilantro, fresh leaves
- 1 can Tomato, 28-ounce whole (San Marzano), drained, juice reserved, for the salsa
- 1 Red onion, small, roughly chopped, for the salsa
- 1 Serrano pepper, for the salsa
- 1 clove Garlic, roughly chopped, for the salsa
- 2 Lime, juiced, for the salsa
- 1/2 cup Cilantro, leaves, chopped, for the salsa
Directions
- Season the beef on all sides with salt and pepper. In a large Dutch oven with a tight lid, heat 2 tablespoons olive oil over moderately high heat. Add the garlic and beef and brown the meat on all sides to a good crust. Add the onion and lightly brown, 3 to 4 minutes.
- Add the crushed tomatoes plus 1 can of water, the spices and bay leaves, season with salt and pepper and add water to cover the meat. Bring to a boil, then cover and simmer 3 hours until fork tender. Let the meat cool in the liquid, then shred.
- Heat a large pot of oil to 350 degrees F. Fry the tortillas one at a time for about 30 seconds, then press the center down with the handle of a wooden spoon to fold it, holding a few seconds to form a shell. Drain and season with salt.
- For the salsa: pulse all the salsa ingredients (not the tomato juice) in a food processor, adding the reserved juice if it's too thick. Drizzle with olive oil, cover and let the flavors marry.
- To assemble: lay some cabbage in each shell, top with shredded beef and serve with guacamole and salsa, garnished with cilantro.