Shredded Beef Tacos
Ingredients
- 800 gBeef blade (as a single piece)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (crushed)
- 8 pcSoft tortilla (for filling), made from corn (plain)
- 1 pcFresh cilantro (chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 tbspSunflower oil
- 1 tspCumin ground
- 1 pcHot chili pepper (minced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 3 pcGuajillo Chili (seeded)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The meat keeps for 3 days in the fridge in its juices. It tastes even better reheated the next day.
