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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 6 |
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The Coke gives these just a touch of sweetness. Add some salsa, sour cream and a squeeze of lime and you'll have tacos you would be proud to serve to your family and friends. The dried chiles in this are not really spicy. This recipe is a preview from one of my favorite cookbook authors, Deborah Schneider. She has a new cookbook coming out in May of 2010: Amor y Tacos. I know I'll be first in line to buy that book! Ingredients:
3 medium dried ancho chiles |
2 large dried guajillo chilies |
2 tablespoons canola oil (divided) |
1/4 cup finely chopped red onion |
2 large garlic cloves, sliced |
1/2 teaspoon cumin seed |
1 cup canned diced tomato (i save the remainder from the 14 oz. can to make rice) |
1 teaspoon dried mexican oregano |
2 teaspoons kosher salt, divided (if using table salt, use half as much) |
2 -3 lbs chuck roast, cut into 4 pieces |
1 dried bay leaf |
1 1/2 cups cola (mexican preferred-not diet) |
12 -24 warm corn tortillas (6-in. size, use 24 if they're thin and floppy) |
chopped avocados, red onion, and cilantro, thinly sliced pickled jalapenos, and crema mexicana* or regular sour cream |
Directions:
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tablespoons oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 teaspoons salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth. (I forgot to blend my sauce, and my meat still came out wonderful although there were large pieces of chile in the sauce).
2. Meanwhile, season beef with the remaining teaspoons salt. Heat the remaining tablespoons oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
5. Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
6. Make ahead: Through step 3; chill, covered, up to 2 days.
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