| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Cook: | 3 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds beef shoulder
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- One 28-ounce can crushed tomatoes, (recommended: San Marzano)
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- Vegetable oil, for deep frying
- 6 fresh medium corn tortillas
- 3 cups finely shredded white cabbage
- Guacamole, recipe follows
- 1/4 bunch fresh cilantro leaves
- One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
- 1 small red onion, roughly chopped
- 1 Serrano chile
- 1 garlic clove, roughly chopped
- 2 limes, juiced
- 1/2 cup chopped cilantro leaves
- Kosher salt
- Freshly cracked black pepper
- Extra-virgin olive oil, for drizzling
- 6 ripe avocados
- 3 limes, juiced
- 1 medium yellow onion, chopped
- 1 garlic clove, smashed then minced
- 2 serrano chiles, cut into rounds
- 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
- Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
- To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- To assemble the tacos:
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Reviews
Great recipe but DO NOT add a tablespoon of cayenne. It’s supposed to say 1 T of chile powder according to the video and older reviews. Glad I read the reviews first. Makes great tacos, but even better, the leftover sauce is great for enchiladas. After we ate all the tacos, I froze the sauce and the next time I made chicken enchiladas I used this for the enchilada sauce. They were the best ever!
SO good!! I was amazed by how good this was. The ingredients are so simple, yet this turned out beautifully. I agree with other reviewers about the flexibility of the cuts of meat. I didn’t have enough of the canned tomatoes, so I also added canned tomatillos. It still turned out fabulously! This will be a go-to recipe at our house.
Did in pressure cooker for 100 mins 15 min release a small was perfect
I call these my famous tacos because everyone who tries them loves them I use the leftovers to make tamales and both turn out excellent Then after they try them I give Tyler his credit for the recipe
This was wonderful and so flavorful. It made more than our family after 3 could use in one meal so I used it to make a pan of enchiladas. Both turned out great.
When you have the time or pre plan- This is the very best taco on this site! I’ve made it several times- not the guac though. I’ve even served it to guests who really wanted the recipe. I normally serve it with a simple salad with vinaigrette and a caramel flan for dessert
So Perfect! This one is a Keeper!!!
Great recipe, very easy and will make again!
EXPLOSION OF FLAVOR!
I will never make tacos any other way! I’ve been using this recipe for about a year now, so easy, so yummy, and everyone goes nuts over them!
The video doesn’t show what to do after the roast is finished… I take the meat out and into a large glass bowl to cool before shredding. Then I reduce the sauce until it’s thickened- I usually use my emersion blender to get a silky creamy sauce and then add the shredded beef back to combine and keep on low heat until the shells are all fried and ready to assemble. We top with dollop of sour cream, cilantro, and squeezed lime wedges on top… !
The finished sauce almost reminds me of an enchilada sauce- thinking of trying it to make Chicken Enchiladas!
I will never make tacos any other way! I’ve been using this recipe for about a year now, so easy, so yummy, and everyone goes nuts over them!
The video doesn’t show what to do after the roast is finished… I take the meat out and into a large glass bowl to cool before shredding. Then I reduce the sauce until it’s thickened- I usually use my emersion blender to get a silky creamy sauce and then add the shredded beef back to combine and keep on low heat until the shells are all fried and ready to assemble. We top with dollop of sour cream, cilantro, and squeezed lime wedges on top… !
The finished sauce almost reminds me of an enchilada sauce- thinking of trying it to make Chicken Enchiladas!
This is so good that I make it every year for our tree trimming (going on 10 years). If I ever tried to change the menu, my friends and family would revolt! Easy, low maintenance and delicious! It is very easy to make it less spicy (which I do for the kids) and doubling is no problem. This year, because our tree trimming fell on the second day of Chanukah, we used latkes instead of tortillas. It was unbelievable. Not sure we can ever go back to tortillas.