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Beef Tacos
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1
Reviews
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By:
Judy Castor
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Beef Tacos Recipe browns beef shoulder in olive oil, then adds garlic, onion, crushed tomatoes, ancho chile powder, cayenne pepper, cumin and bay leaves to cook before shredding and serving on taco shells garnished with salso and guacamole.
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INGREDIENTS
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2 pounds beef shoulder
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Kosher salt and freshly ground black pepper
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Extra-virgin olive oil
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2 cloves garlic, smashed
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1 large onion, sliced
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1 (28-ounce) can crushed tomatoes
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1 tablespoon ancho chile powder
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1 tablespoon cayenne pepper
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1 tablespoon ground cumin, 3 bay leaves
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Vegetable oil, for deep frying
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6 fresh medium corn tortillas
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3 cups finely shredded white cabbage
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1/4 bunch fresh cilantro leaves
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DIRECTIONS
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1:
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,
taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes.
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2:
Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
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.
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3:
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.
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4:
Serve with salsa and guacamole.
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