I have been wanting to make this dish for years now! I’ve been putting off for one reason or another; but, finally got the ingredients together and am making it. Albeit, I’m making a slightly smaller portion than what is typical; but, only slightly.
I first had this on one of several small trips to Mexico, when I was living in Tucson. We used to go down to a small fishing village outside of Puerto Peñasco. While in the village a street vendor was selling these just outside of the Inn we stayed at. I was always shocked at his good these little Street tacos were, but had no clue what it was. I only found out much later that it was Goat. Now, I don’t use Goat to make mine, I stick with beef, other than that, I have it nailed down. These are juicy, delicious little pieces of heaven. It’s not a shocker that they’ve taken the social media world by storm. The only real shocking bit, is that they’ve waited so long to get popular.
On that note, there are several different ways to make them, this my way. I use the crock pot, so that I can set it and forget until I’m ready to put them together. Traditionally it’s an all day (5-6 hours) of braising; the crockpot let’s you get that time without having an active flame and allows you to go about your day.
Beef shank 1-2 pounds
Beef roast (chuck) 3-4 pound
5 dried chile guajillo
2- dried chile ancho
Mexican oregano
2 Avocado
Cilantro
Green onion
Limes
Cotija cheese
QuesoFresco
Tortillas
Beef bouillon or beef base
2-3 Chipotle pepper in adobo sauce
2 Small can beef broth
Marjoram
Large tomato or 14.5 oz can of fire roasted diced tomato
Cumin
Cinnamon
Paprika
Oregano
Thyme
Salt pepper garlic powder
Serve with: fresh cilantro, pico or diced onion, pickled red onion, diced avocado
First thing we do to make this is to stem and seed all of the dried chiles, then toast them in a cast iron skillet. After they are toasted put them in a pot and cover them in water. Bring the water to a boil, then kill the heat and let them steep for 20-30 minutes.
While the Chile are steeping cut the beef into chunks, season all sides with Salt pepper garlic powder, dice a yellow onion, mince up 4-5 toes of garlic and peel another 3 toes. Seer the beef chunks on all sides in the cast iron then place them in the crockpot. After they are seared drop the diced onion and minced garlic in the crockpot and use some beef broth to deglaze the pan soaking up all of the yummy brown bits (fond).
After the Chile are done steeping put them in a blender, with the peeled garlic, fire roasted tomato, some of the steering liquid, marjoram, cumin, cilantro, cinnamon, paprika, oregano, thyme, 2 tsp of beef base or bouillon and blend until smooth.
Poor the Chile mixture, a can of beef broth and onion mixture over the beef and set the crockpot to low for 5-6 hours.
Now you’re done for the most part. If you want; this is, when you’ll make your pickled onion if you are using them.
Simply slice some red onion and fresh jalapeño thin and place in a container with 1/2 cup water, 1/2 cup white or apple cider vinegar, 1/2 tsp salt, 1 tsp oregano, 4 tbsp sugars. Set in the fridge until service
When the beef is done you’ll be able to easily shred it with a fork or by hand. Remove all the beef from the crock pot, into a bowl, shred it down and add a few tablespoons of the juicy juice. Stir it together and set aside.
Dip your tortilla into the fat on top of the juice and fry the tortilla on one side. Flip the tortilla and fill your taco with beef, toppings of your choice and a creamy cheese. Close the taco and crisp both sides.
Plate it and garnish it with your choice of lime, avocado, cotija cheese, cilantro or pickled onion. On the side be sure to fill a bowl with some of the juicy juice, green onion and cilantro. Dip your tacos into the juicy juice- you’ll thank me later.
Elote corn is a great side for this!
