CARNE ASADA TACOS with GREEN SALSA {brian boitano}

By grinder

After removing meat from the pot, I puree remaining sauce and use over tacos.

Ingredients

• Green Salsa:
• 2 cups vegetable broth
• 1 {28oz} can diced tomatoes
• 2 chipotle peppers
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 4 lbs. beef round roast
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons fresh cracked black pepper
• 2 poblano peppers
• 4 tomatillos, chopped
• 2 avocados, halved, pitted and flesh diced
• 2 cloves garlic, chopped
• 1 lime, juiced
• 1/4 bunch cilantro, leaves chopped
• 1 tablespoon white vinegar
• Pinch salt and freshly cracked black pepper, plus more for seasoning
• Tacos:
• 3 cups canola oil
• 24 corn tortillas
• 24 small flour tortillas
• 1 small head green cabbage, shredded
• 2 cups crumbled queso fresco

Details

Adapted from foodnetwork.com

Preparation

Step 1

CARNE ASADA:
Preheat oven to 325°F.

Add vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.

In small bowl, combine cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. Put seasoned beef into the Dutch oven and cover. Braise in the oven until the meat is fork tender, about 3 hours. Remove beef from the pot and put it into a baking dish. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.

GREEN SALSA:
Preheat a broiler.

Put poblano peppers on a sheet pan under the broiler 8 minutes, turning every 2 minutes until the skins are charred. Remove pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes. Core, seed and peel the charred skin from the peppers.

Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender. Puree the mixture until smooth. Pour the mixture into a medium bowl, and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if needed. Set aside

TACOS:
Bring canola oil to 350 degrees F in a large skillet over med-heat. Fry corn tortillas in batches until crispy but still slightly pliable, about 2-3 minutes. Transfer to a sheet tray lined with paper towels to drain any excess oil.

Put flour tortillas in a damp towel and microwave for 45 seconds on high to soften them. Arrange a fried corn tortilla onto each flour tortilla. Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 Tbsp. green salsa and 1 Tbsp. queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.