Cola Shredded Beef Tacos

By GadgetGirl

Tacos filled with tender shredded beef slow cooked in Mexican Coke with a delicious sauce made from chiles, tomatoes, and spices.

Ingredients

• BEEF:
• 3 medium dried ancho chiles*
• 2 large dried guajillo chiles
• 2 tablespoons canola oil, divided
• 1/4 cup red onion, finely chopped
• 2 large garlic cloves, sliced
• 1/2 teaspoon cumin seeds
• 1 cup canned diced tomatoes
• 1 teaspoon dried Mexican oregano
• 2 teaspoons kosher salt, divided
• 2 pounds chuck roast, cut into 4 pieces
• 1 dried bay leaf
• 1 1/2 cups Mexican Coca-Cola (cane-sugar sweetened) or another cola (not diet)
• TACOS :
• 12 to 24 (6-inch) tortillas, warm
• ACCOMPANIMENTS:
• Avocado, diced
• Red onion, diced small
• Cilantro, chopped
• Pickled jalapeños, thinly sliced
• Crema Mexicana or regular sour cream

Details

Servings 6
Cooking time 260mins

Preparation

Step 1

BEEF SAUCE:
Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tablespoon 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 teaspoon 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.

Meanwhile, season beef with the remaining teaspoon salt. Heat the remaining tablespoon oil in a 5- to 6-quart pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.

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.

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.

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.

NOTE:
You can find guajillo chiles and dried Mexican oregano in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Make ahead: Through step 3; chill, covered, up to 2 days.