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Northern-Style Shredded Beef with Tomatoes (Tacos)
Rick Bayless: Authentic Mexican, page 131
2 hours, 10 minutes
4 servings
Main Dish
0
590 cal/serving
jdelaney72
about 2 1/2 cups, enough for 10 tacos, serving 3 to 4 as a light main course
Ingredients
  1. 1lb (453.6glb -> g) Beef Chuck Roast or flank or brisket; well trimmed and cut into 1 1/2 inch pieces
  2. 1tsp (≈6gestimated from: Salt, table [tsp]) Salt
  3. 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Onion
  4. 3cloves (≈9gestimated from: Garlic, raw [clove]) Garlic peeled
  5. 3tbsp (≈40.8gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [tablespoon]) Vegetable Oil
  6. 2medium (≈246gestimated from: Tomatoes, red, ripe, raw, year round average [medium whole (2-3/5" dia)]) Tomato roasted or boiled (page 352), cored, peeled and chopped (or 15 oz can tomatoes, drained and chopped)
  7. 2large (≈50gestimated from: Onions, spring or scallions (includes tops and bulb), raw [large]) Green Onions root ends removed and chopped in 1/4 inch pieces
  8. 2medium (≈12.2gestimated from: Peppers, serrano, raw [pepper]) Serrano Chili or 2 jalapenos; stemmed, seeded and finely chopped
  9. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  10. 30small (≈570gestimated from: Tortillas, ready-to-bake or -fry, corn [enchilada]) Tortillas, Corn
Steps
  1. 1 THE MEAT: Bring 2 quarts water to a boil in a large saucepan, add the meat and salt then skim off an grayish foam that rises during the first few minutes of simmering.
  2. 2 Slice half of the onion and half one clove garlic; add to the meat.
  3. 3 Partially cover and simmer over medium to medium-low heat until the meat is very tender, 45 minutes to 1 1/2 hours, depending on the cut. Let the meat cool in the broth, if there is time.
  4. 4 Strain the liquid and spoon off all the fat that rises to the top; set the broth aside.
  5. 5 Finely shred the meat then dry with paper towels.
  6. 6 FINISHING THE SHREDDED BEEF: Dice the remaining onion and mince the remaining garlic. Heat the oil in a large, heavy skillet over medium-high.
  7. 7 When hot, add the onion and shredded beef and sir frequently for 8 to 10 minutes, until well browned. Reduce the heat to medium, add the garlic, tomatoes, green onions and chiles, and cook, stirring frequently, until the tomatoes have softened, about 4 minutes.
  8. 8 Stir in 2/3 cup of the reserved broth, then simmer until the liquid has evaporated, 10 to 15 minutes. Season with salt and it\'s ready
https://cloudcookbook.jeffdelaney.com/recipes/152