Shredded Beef Tacos Carne Deshebrada
Beef braised in a flavorful liquid until tender, then shredded and made into tacos with a bright, crunchy cabbage carrot slaw.
- 1 1/2 cups beer
- 1/2 cup cider vinegar
- 2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
- 2 tablespoons tomato paste
- 6 cloves garlic, lightly crushed
- 3 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 large onion, sliced into 1/2-inch-thick rounds
- 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
- CABBAGE CARROT SLAW:
- 1 cup cider vinegar
- 1/2 cup water
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 head green cabbage, cored and sliced thin, about 6 cups
- 1 onion, sliced thin
- 1 large carrot, peeled and shredded
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 teaspoon dried oregano
- 1 cup fresh cilantro, chopped
- 18 (6-inch) corn tortillas, warmed
- 4 ounces queso fresco, crumbled, about 1 cup
- Lime wedges for serving
Preparation time 30mins
Cooking time 210mins
Adapted from marinatemebaby.com
Position your oven rack to the lower-middle position and heat the oven to 325°F.
Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours.
While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving.
Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot.
Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.)
Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.