I haven’t made these in a really long time, and I’m not sure why because they are so good. If you like tacos you should definitely try these!
Shredded Beef Soft Tacos
Rick & Lanie’s Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless
1 1/2 pounds stewing beef
3 cups water
1 (15-ounce) can diced tomatoes, drained
1 jalapeno or 2 serrano chiles, cut into 4 or 5 pieces (I took the seeds out to reduce the heat for the kids)
4 garlic cloves, cut in half
2 green onions, sliced
12 corn or flour tortillas
Put beef in a medium (4- to 6-quart saucepan. Add water and 1/2 teaspoon salt. set over medium heat. When the mixture boils, cover with lid slightly ajar. Reduce heat to medium-low and simmer until meat is fall-apart tender, about one hour.
Uncover pan and raise heat to medium-high. Pour drained tomatoes into blender or food processor. Add chopped chiles and garlic. Cover and process to a puree. Add to meat. Boil until much of the liquid has evaporated – about 15 to 20 minutes.
Add green onions and continue cooking. Mash mixture with back of spoon to break up meat while stirring – until mixture thickens and darkens, about 8 minutes. (Will begin to sizzle.) Taste and add more salt if you think necessary.
Serve with warmed tortillas.
I served it with this Mexican rice:
Mexican Rice III
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth (I used 2 cups)
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I left out)
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved (I minced)
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.