Wednesday, April 20, 2011

Mexican Beef Tacos


Ingredients for the meat


  • 2 pounds beef shoulder or chuck roast
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ancho chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • Vegetable oil, for deep frying
  •  Corn Tortillas
  •  Salt
  • 3 cups finely shredded white cabbage
  • 1 Avocado
  • Shredded Cheddar Cheese
  • Sour Cream
  • Salsa, (recipe follows)
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch Oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and cook about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water.  Then add spices and season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.  In the meantime make the salsa

1 large can of whole tomatoes, slightly drained
1/2 bunch of cilantro, diced finely
5 green onions, diced
6 garlic cloves, minced
2 Roma tomatoes, seeded and diced
1 TBS crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
1 TBS garlic powder
1 TBS Lime juice

In a small bowl combine the chopped cilantro, diced green onions and diced tomatoes.  In a blender combine the remaining ingredients and pulse until well blended.  Taste to see if you need more garlic powder.  If it taste too tomatoey than add more to taste.  Add the tomato mixture to the chopped ingredients in the bowl.  Stir together and chill in the fridge until you are ready to serve.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Lay some shredded cabbage as a base. Top with some shredded beef. Then top with avocado, salsa, sour cream and shredded cheese. Garnish with fresh cilantro leaves.

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