Shredded Beef Chuck Tacos

The beef pulls into moist strands under a fork, ready to be tucked into warm, pliable corn tortillas. Charred tomato and serrano salsa brings a smoky edge, cut through with a squeeze of lime.

Instructions

1. Simmer the beef

   Put the beef in a pot with the water, whole onion, 3 garlic cloves, bay leaves and salt. Bring to a boil and skim the surface well. Cover and simmer gently for 2½ to 3 hours, until a fork parts the meat with little resistance.

2. Char the salsa vegetables

   While the beef cooks, heat a dry skillet over medium-high heat. Char the tomatoes, serrano chiles, half onion and garlic clove, turning regularly until well marked and tender. Crush in a molcajete, or pulse briefly in a blender, with a pinch of salt.

3. Shred and moisten the beef

   Drain the beef, reserving a little broth. Pull it apart with two forks, then return it to the pot with a few spoonfuls of broth. Stir until the strands look glossy and moist, but are not sitting in liquid.

4. Warm and fill the tortillas

   Warm the tortillas in a dry skillet for a few seconds on each side, until pliable and hot. Fill each with shredded beef, salsa and fresh cilantro. Cut the limes into wedges and serve alongside.

Chef's tips

• Keep the broth at a gentle simmer; a hard boil tightens the meat and clouds the liquid.
• Use a molcajete for the salsa if you have one, and stop before it turns smooth; a little texture holds the beef juices well.
• Warm the tortillas one at a time and keep them under a clean towel so they stay pliable as you assemble.

Storage

Store the beef and salsa separately in the refrigerator for up to 3 days. Reheat the beef gently with a little broth; warm the tortillas in a skillet just before serving. The cooked beef freezes for up to 3 months.