3 hrs 45 mins
3 hrs 30 mins
"Food:The Way To Anyone's Heart"'s Note:
I love shredded beef tacos and this recipe fits the bill. It is alittle bit of work, but worth it!
My Private Note
Units: US | Metric
- 2 lbs beef shoulder
- kosher salt & freshly ground black pepper
- extra virgin olive oil
- 2 garlic cloves, smashed
- 1 large onion, sliced
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon dried ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- vegetable oil, for deep frying
- 6 fresh medium corn tortillas
- kosher salt
- 3 cups finely shredded white cabbage
- 1/4 bunch fresh cilantro leaves
For the simple salsa
- 1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommended ( San Marzano)
- 1 small red onion, roughly chopped
- 1 serrano chili
- 1 garlic clove, roughly chopped
- 2 limes, juice of
- 1/2 cup chopped fresh cilantro leaves
- kosher salt
- freshly cracked black pepper
- extra virgin olive oil, for drizzling
- 1Season 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. 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.
- 2Heat 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.
- 3For the simple salsa:
- 4To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- 5To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- 7Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- 8Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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Nutritional Facts for Tyler Florences Ultimate Beef Tacos
Serving Size: 1 (798 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 709.8
- Calories from Fat 369
- Total Fat 41.0 g
- Saturated Fat 8.1 g
- Cholesterol 84.7 mg
- Sodium 431.5 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 21.4 g
- Sugars 15.0 g
- Protein 40.6 g
The following items or measurements are not included:
fresh cilantro leaves