As Close As I Can Get To Authentic Tacos |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is as close as I can get to authentic tacos....hope you enjoy! Ingredients:
2 lbs. beef roast |
2 tablespoons olive oil |
5 crushed cloves garlic |
1 lime, cut into wedges |
2 chipolte peppers with sauce |
1 tablespoon chili powder |
1/4 teaspoon cayenne |
2 tablespoons coarse sea salt |
1 teaspoon coarse ground black pepper |
2 teaspoons dried oregano |
1 1/2 tablespoons cumin |
1/2 teaspoon celery salt |
2 tablespoons achiote powder |
water |
3/4 - 1 1/2 cups reserved cooking liquid |
1 tablespoon cumin |
2 cloves garlic, finely minced |
1 tablespoon chili powder |
1 teaspoon dried oregano |
1 teaspoon sea salt |
1/2 teaspoon black pepper |
18 small flour tortillas |
1 cup thinly sliced sweet onion |
1 bunch of cilantro, roughly chopped |
witchywoman's tomatillo with a twist salsa, run through a blender |
Directions:
1. Heat the olive oil in a large kettle that has a tight fitting lid. Brown the beef roast on all sides. Add water to cover and add all ingredients above the line...garlic, chipoltes, chili powder, cayenne, sea salt and pepper, oregano, cumin, celery salt, achiote powder and lime. Squeeze the lime wedges into the cooking liquid. Bring to a boil, cover and reduce heat to a simmer for about 3 hours or so or until beef is easy to shred with 2 forks. Shred beef.
2. Place shredded beef into a skillet and add the reserved cooking liquid a small amount at a time until beef stops absorbing it. Discard remaining liquid.
3. Add the ingredients below the line except tortillas, onions, cilantro and salsa. Simmer this mixture for about 15 minutes or until flavors are combined.
4. Combine onions and cilantro, set aside.
5. Heat tortillas in oven, over charcoal or on a burner. Charred tortillas taste the best.
6. Place a small amount of meat in each tortilla , top with onion/cilantro mixture and then top with salsa.
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