These Mexican Tacos are made with beef that is marinated and then braised in a tomato and chile based sauce. The meat is then shredded and cooked in a tortilla that has been dipped in the consomme from the with sauce with some shredded cheese.
5PoundBeef Shoulder RoastSee Ingredients list for various cuts that are great to use for this recipe.
Tortillas (Can use 20 small store bought corn tortillas instead, if desired.)
1⅓Cupsall-purpose flour
⅔CupCornmeal
4TablespoonsCanola Oilor whatever oil you prefer
½Cup Water
½TeaspoonSalt
Toppings
½CupCilantroDiced
1Red, Yellow or White OnionFinely Diced
2CupsOaxaca or Mozzarella Cheeseabout 2 tablespoons per taco
Instructions
Chiles
Preheat your oven to 350°F, Line a baking sheet with parchment paper and then: PUT SOME GLOVES ON. Use a damp paper towel to wipe off each Chile. Roast the Chiles for 6 minutes or until they start to puff up. Remove from oven. Turn off the oven.
using a sharp knife or kitchen scissors: cut the top off of the chiles and chipotle pepper and cut the pepper in half so you can remove the seeds.
Bring 2 cups of water to a boil in a small sauce pan. Add deseeded pepper and chiles to the water and simmer for 10 minutes
Marinade
While your pepper and Chiles are simmering: In a large pot (Dutch Oven) add your oil to coat the pan. Saute the onion and garlic until fragrant.
Add in Tomatoes, Vinegar and the rest of the seasonings and sugar. Once the pepepr and chiles are done simmering, add them in too. Now simmer all of this for 10 minutes. Sitrring occasionally.
REMOVE and discard the bay leaves and cinnamon stick.
Use an immersion blender to blend the marinade into a nice sauce. You can also use a food processor or regular stand blender. If using either of these be mindful of the steam and you might be better off to let the sauce cool before blending.
Cool the marinade in the fridge.
Meat
Cut the meat down into 3" chunks, trim off any silver skin, excess fat etc. If you are working with bone in meat you can keep the bone with the meat to both marinate it and cook it. This will infuse more flavour. Place the meat in the dish you plan on cooking it in.
Pour the chilled marinade over the meat, cover with a lid, and place this all in the fridge for a minimum of 2 hours and up to 12 hours.
Meat (Cook)
Place meat, still in its marinade, in a preheated 350°F oven for 3 hours, or until tender.
Tortillas (if making from scratch)
Mix together the ingredients until a ball is formed. Knead until the dough is smooth. If the dough is too dry add 1 tablespoon of water. If it is too sticky add 1 tablespoon of flour.
Divide the dough into 10 equal pieces. PLace on a plate and cover for atleast 30 minutes.
When ready to fry your tortiallas: Works one at a time. Flour a clean work surface and your rolling pin. Roll the tortilla out to a 5-6" diameter. Meanwhile have an UNGREASED frying pan on medium heat ready to go. Fry each side until bubbles start to form (about 45 seconds) as one tortilla cooks, roll out the next one.
Prep Taco Ingredients
Shred the Meat, Strain the sauce that the meat cooked in and set aside. You will dip each tortilla in this consomme and also serve a small bowl of it with the tacos for dippins. Dice the Onione and Cilantro.
Heat up a skillet, electric frying pan or cast iron pan onto medium heat.
Melt 1.5 Tablespoons of cheese in a 4" diamter area. While cheese is melting take a fried tortilla and dip it in the sauce. Place the tortiall ontop of the cheese. Use a thin metal spatula to flip the cheese and tortilla over. Place a small amount og fhredded meat on half the tortilla. Add half a tablespoon more of cheese. Fold the tortilla over and continue to fry until both sides are crisped up.
Plate 2-3 tacos per person. Serve with a small bowl of sauce and garnish with cilantro and onion.