Beef Ternera Tacos

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.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 894
• Protein: 49 g
• Carbs: 69 g
• Fat: 53 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 2 piece Yellow onion ( finely diced )
• 4 piece Garlic ( minced )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Red onion ( thinly sliced )
• 1 piece Fresh cilantro ( chopped )
• 30 ml Lime juice ( fresh )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Ancho Chili ( rehydrated and chopped )

Instructions

1. Sear the meat

   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. Aromatic garnish

   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. Braising

   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. Shredding

   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. Assembly

   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.

Chef's tips

• 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.

Storage

The meat keeps for 3 days in the refrigerator in its cooking juices. It freezes very well once shredded.