Time: 3 hours 25 minutes
Complexity: easily
Servings: 10

These tacos are made with juicy roast beef, slowly simmered with spices and chili peppers in a tomato sauce. For the perfect flavor, serve with guacamole, fresh cilantro, cheese, and homemade salsa, which you can make in a blender in minutes.

Ingredients:

Taco

• 1 piece of beef shoulder-neck weighing 2 kg.
• 0.5 cups olive oil
• 1 large onion, peeled and thinly sliced
• 7 whole cloves garlic, peeled
• 1 tbsp ground ancho pepper
• 1 tbsp. cayenne pepper
• 1 tbsp. l. ground cumin
• 1 can (800 g) of canned crushed tomatoes
• 9 bay leaves
• 1 small bunch of fresh cilantro + leaves for garnish
• 24 corn tortillas (6 inches), toasted
• 4 cups guacamole
• 2 cups plain salsa
• 1 cup thinly sliced ​​radish
• 1 tbsp. grated cotija cheese

Simple salsa

• 1 can (800 g) of canned tomatoes, drain and reserve the juice
• 1 clove garlic, coarsely chopped
• 1 small red onion, peeled and coarsely chopped
• 1 serrano pepper
• Juice of 2 limes
• 0.5 cup chopped fresh cilantro leaves
• Extra-virgin olive oil, to drizzle

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, tacos, salsa sauce, guacamole sauce, ancho pepper, ground cayenne pepper, cumin, lime, cilantro

We recommend

Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Season the beef generously on all sides. Heat oil in a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Add the beef and sear it slowly on all sides until a nice crust forms on the outside. Transfer the beef to a plate.
Step 3
• Add the onion and garlic cloves to the pan and cook until lightly browned, 3–4 minutes. Add the ancho powder, cumin, and cayenne pepper. Add the crushed tomatoes and bay leaf and stir. Return the meat to the pan and add the cilantro. Bring to a boil, then reduce the heat to low. Cover, place in the oven, and simmer until the meat is tender, about 3 hours.
Step 4
• Carefully transfer the meat to a cutting board and shred with a knife. Pour the contents of the pan into a blender and blend. Return the shredded meat to the pan, add the sauce, and blend until smooth. Season with salt and pepper to taste.
Step 5
• Taco:
  
  Spread some shredded beef on a tortilla and top with guacamole and salsa. Garnish with cilantro leaves, sliced ​​radishes, and Cotija cheese.
Step 6
• Homemade salsa:
  Yield: about 6 tbsp.
  
  Combine the tomatoes, garlic, red onion, serrano parsley, lime juice, cilantro, and some salt and pepper in a food processor. Blend until you have a chunky sauce. If the salsa is too thick, add a little of the remaining tomato juice. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavor to intensify.

Votes: 1