Shredded Beef Tacos (Carne Deshebrada)
"In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly and gently in a covered Dutch oven over a sauce base of dark beer, vinegar, and dried ancho chiles. In order to maximize browning during the braise (and skip searing beforehand), we… read more..."
INGREDIENTS
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Shredded Beef Ingredients:
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1 1/2 cups beer
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1/2 cup cider vinegar
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2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
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2 tablespoons tomato paste
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6 garlic cloves, lightly crushed and peeled
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3 bay leaves
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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Salt and pepper
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cinnamon
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1 large onion, sliced into 1/2-inch-thick rounds
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3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
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Slaw Ingredients:
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1 cup cider vinegar
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1/2 cup water
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1 tablespoon sugar
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1 1/2 teaspoons salt
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1/2 head green cabbage, cored and sliced thin (6 cups)
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1 onion, sliced thin
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1 large carrot, peeled and shredded
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1 jalapeño chile, stemmed, seeded, and minced
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1 teaspoon dried oregano
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1 cup chopped fresh cilantro
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18 (6-inch) corn tortillas, warmed
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4 ounces queso fresco, crumbled (1 cup)
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Lime wedges
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