Shredded Beef Tacos

Tender beef that pulls apart effortlessly, soaked in a rich, concentrated braising liquid. A sharp contrast between the succulent meat and the bright acidity of fresh lime.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 792
• Protein: 49 g
• Carbs: 68 g
• Fat: 32 g

Ingredients

• 800 g Beef blade ( as a single piece )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( crushed )
• 8 piece Soft tortilla (for filling), made from corn ( plain )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 tbsp Sunflower oil
• 1 tsp Cumin ground
• 1 piece Hot chili pepper ( minced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 3 piece Guajillo Chili ( seeded )

Instructions

1. Searing the meat

   Heat the oil in a cast-iron pot. Brown the beef on all sides until a brown and crispy crust forms. The juices should slightly stick to the bottom.

2. Braising

   Add the sliced onion, crushed garlic, cumin, chili, and guajillo chilies. Cover with water. Cover and simmer over very low heat until the meat falls apart.

3. Shredding and reduction

   Remove the meat and shred it with a fork. Blend the guajillo chilies with a bit of the liquid to release the brick-red color and pour back into the pot. Reduce the cooking liquid over high heat until syrupy. Return the meat.

4. Assembly

   Heat the tortillas in a dry pan. Generously garnish with meat, add chopped fresh cilantro, and a squeeze of lime juice to brighten the fats.

Chef's tips

• Don't rush: the meat is only ready when it shreds with zero resistance.
• Deglaze the bottom of the pot thoroughly; that's where all the depth of flavor lives.

Storage

The meat keeps for 3 days in the fridge in its juices. It tastes even better reheated the next day.