Shredded Beef Tacos

“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends.  That’s why I love this community.”Shredded-Beef-Tacos-11

“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends.  That’s why I love this community.” ~ Jasmine Heiler We are arrived in Sierra Vista, AZ with our three little kids in tow after a tour overseas.  The dessert had looked so uninviting when we first arrive.  I remember looking around and thinking why in the world would anyone want to live in a place like this.  That feeling lasted until sunset.  When evening came, I step outside to be greeted by the most beautiful sunset I had ever seen.  The expansive sky was filled with color from deep purple to dazzling red.  I thought to myself, “I’m going to love this place.”  And I did.

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To be happy in a place is not just to find the beauty in the land but to somehow feel you are a part of it.  We had yet to meet very many people when an elderly couple from the church we had been attending asked us to dinner at their house.  Their history in Arizona went back generations.  We were treated to shredded beef tacos which my husband would call “hard tacos.”  They were incredible and not like any taco I’d ever eaten before.  They were authentic.

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I don’t know if the couple knew just how important their little dinner was to us.  It connected us to the place and was the start of it becoming home for the next three years.  It is my pleasure to share this recipe with you.

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Ingredients (Serves 6 with leftovers)

2 pounds beef shoulder

Salt

Freshly ground black pepper

Extra-virgin olive oil

2 cloves garlic, chopped

1 large onion, sliced

1 (28-ounce) can crushed tomatoes

1 tablespoon Chimayo chile powder or ancho chile powder

1 tablespoon medium sundried New Mexican chile powder or cayenne pepper

1 tablespoon ground cumin

2 tsp dried Mexican oregano

2 bay leaves

Vegetable oil, for deep frying

12 fresh medium corn tortillas

Salt to taste

Instructions

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 beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Remove the beef to a plate.  Add the onion to the pot and allow to lightly brown, about 3 to 4 minutes.  Add the garlic and cook for an additional minute or two. Add the crushed tomatoes, plus 1 tomato can of water, spices and oregano, season with salt and pepper, to taste. Place the beef back into the pan 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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Warm the tortillas in the microwave for a minute or two until pliable. Fill the tortillas with the shredded beef and seal with a toothpick.

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Heat a large pot of oil over medium heat. When hot fry each taco until crispy and dark golden brown.

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Top with lettuce, tomato and cheese or desired toppings.

¡Que aproveche!

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Shredded Beef Tacos
 
Recipe Type: Main
Cuisine: Southwestern
Author: www.sanpasqualskitchen.com
Prep time: 15 mins
Cook time: 3 hours 15 mins
Total time: 3 hours 30 mins
Serves: 6
Authentic southwestern Shredded Beef Tacos.
Ingredients
  • (Serves 6 with leftovers)
  • 2 pounds beef shoulder
  • Kosher 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 Chimayo chile powder or ancho chile powder
  • 1 tablespoon medium sundried New Mexican chile powder or cayenne pepper
  • 1 tablespoon ground cumin
  • 2 tsp dried Mexican oregano
  • 2 bay leaves
  • Vegetable oil, for deep frying
  • 12 fresh medium corn tortillas
  • Salt
Instructions
  1. Season all sides of the beef with a fair amount of salt and pepper.
  2. 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 beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
  3. Remove the beef to a plate. Add the onion to the pot and allow to lightly brown, about 3 to 4 minutes. Add the garlic and cook for an additional minute or two.
  4. Add the crushed tomatoes, plus 1 tomato can of water, spices and oregano, season with salt and pepper, to taste.
  5. Place the beef back into the pan and add enough water to cover the meat.
  6. 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.
  7. Warm the tortillas in the microwave for a minute or two until pliable.
  8. Fill the tortillas with the shredded beef and seal with a toothpick.
  9. Heat a large pot of oil over medium heat. When hot fry each taco until crispy and dark golden brown.
  10. Top with lettuce, tomato and cheese or desired toppings.
  11. ¡Que aproveche!
 

 

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