Cabrera-Style Tacos
Ingredients
- 800 gBeef chuck (whole)
- 2 pcYellow onion (finely chopped)
- 4 pcGarlic (minced)
- 50 mlRed wine vinegar
- 1 pcCinnamon stick
- 2 pcClove
- 2 pcHot chili pepper (seeded)
- 2 tbspSunflower oil
- 12 pcSoft tortilla (for filling), made from corn
- 1 pcFresh cilantro (chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pinchGray sea salt
- 4 pcDried Guajillo chilies (seeded)
Method
Beef that pulls apart with a fork after slow cooking, soaked in a deep red, powerful braising juice. The soft tortilla wraps around the tender chuck steak, balanced by the sharpness of fresh lime.
- 1
Heat the sunflower oil in a cast iron pot. Sear the chuck steak on all sides until a clear brown crust is formed. Season with grey sea salt.
- 2
Add the chopped onions and garlic. When they become translucent, pour in the red wine vinegar to deglaze and scrape up the juices from the bottom of the pot.
- 3
Stir in the cinnamon, cloves, chilies, and seeded dried guajillo chilies. Cover with water. Cover and cook over very low heat until the meat pulls apart effortlessly.
- 4
Remove the meat and shred it using two forks. Remove the whole spices and guajillo chilies. Reduce the cooking liquid over high heat until it coats the back of a spoon, then mix back with the meat.
- 5
Heat the tortillas in a dry pan. Garnish generously with juicy meat, add chopped fresh cilantro and a squeeze of lime juice.
Frequently asked questions
How do you get this dish right?
- Don't discard the red fat that rises to the surface; use it to lightly brown the tortillas in the pan.
- The meat is ready when it collapses under the simple pressure of a fork.
How long does this dish keep?
Store the meat in its juice in the fridge for up to 3 days. It tastes even better when reheated.
