Shredded Veal Tacos
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (finely diced)
- 4 pcGarlic (minced)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcRed onion (thinly sliced)
- 1 pcFresh cilantro (chopped)
- 30 mlLime juice (fresh)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcAncho Chili (rehydrated and chopped)
Method
Tender beef that pulls apart with a fork, soaked in a short, spicy, and smoky jus. Soft tortillas contrast with the crunch of fresh red onion and the acidity of lime.
- 1
In a cast iron pot, brown the chuck cubes in smoking oil. The meat should be well colored and form a brown crust on all sides to concentrate the juices.
- 2
Add the chopped yellow onions, minced garlic, and rehydrated, chopped ancho chili. Let sweat until golden, then stir in the cumin and smoked paprika. The smell of the spices should fill the kitchen.
- 3
Cover with water (or broth). Bring to a boil, then lower the heat to minimum. Cover and simmer at a low simmer until the meat is perfectly tender.
- 4
Remove the meat and shred it using two forks. Reduce the cooking juices in the pot until it coats the spoon, then put the meat back in to glaze it.
- 5
Heat the tortillas. Generously garnish with glazed meat, add the red onion slices, chopped fresh cilantro, and a squeeze of lime juice to wake up the fat.
Frequently asked questions
How do you get this dish right?
- Don't discard the cooking fat; it carries all the flavors.
- Char your tortillas for a few seconds over an open gas flame for extra smoky flavor.
How long does this dish keep?
The meat keeps for 3 days in the refrigerator in its cooking juices. It freezes very well once shredded.
