Esta es una exhibición prevé de cómo se va ver la receta de 'mexican pot roast tacos' imprimido.

Receta mexican pot roast tacos
by Lori Fitzhugh Maxwell

mexican pot roast tacos

from food network Florence tyler

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 2 pounds beef shoulder
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 (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
  • Kosher salt
  • 3 cups finely shredded white cabbage

Direcciones

  1. 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.
  2. 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.
  3. Directions
  4. For the simple salsa:
  5. 1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
  6. 1 small red onion, roughly chopped
  7. 1 Serrano chile
  8. 1 garlic clove, roughly chopped
  9. 2 limes, juiced
  10. 1/2 cup chopped cilantro leaves
  11. Kosher salt
  12. Freshly cracked black pepper
  13. Extra-virgin olive oil, for drizzling
  14. Guacamole:
  15. 6 ripe avocados
  16. 3 limes, juiced
  17. 1 medium yellow onion, chopped
  18. 1 garlic clove, smashed then minced
  19. 2 serrano chiles, cut into rounds
  20. 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
  21. Extra-virgin olive oil
  22. Kosher salt
  23. Freshly ground black pepper