Cola Shredded Beef Tacos

Cola Shredded Beef Tacos
Photo by Annabelle Breakey

Ingredients

  • BEEF
  • 2 large dried guajillo chiles*
  • Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream
  • 3 medium dried ancho chiles*
  • ¼ cup finely chopped red onion
  • 1 cup canned diced tomatoes
  • 1 cup canned diced tomatoes
  • + 43 more ingredients
    • 2 pounds chuck roast, cut into 4 pieces
    • 2 pounds chuck roast, cut into 4 pieces
    • 2 large garlic cloves, sliced
    • 2 large garlic cloves, sliced
    • 1 dried bay leaf
    • 1 dried bay leaf
    • 12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
    • BEEF
    • 2 tablespoons canola oil, divided
    • Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream
    • 1 teaspoon dried Mexican oregano*
    • 1 ½ cups Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)
    • 3 medium dried ancho chiles*
    • 2 teaspoons kosher salt, divided
    • 2 large dried guajillo chiles*
    • 12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
    • BEEF
    • 2 large dried guajillo chiles*
    • ¼ cup finely chopped red onion
    • 2 teaspoons kosher salt, divided
    • Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream
    • 1 teaspoon dried Mexican oregano*
    • 2 large dried guajillo chiles*
    • 2 large garlic cloves, sliced
    • 2 teaspoons kosher salt, divided
    • 1 ½ cups Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)
    • ½ teaspoon cumin seeds
    • 2 pounds chuck roast, cut into 4 pieces
    • BEEF
    • 1 dried bay leaf
    • Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream
    • ½ teaspoon cumin seeds
    • 2 pounds chuck roast, cut into 4 pieces
    • TACOS
    • TACOS
    • TACOS
    • TACOS
    • 2 tablespoons canola oil, divided
    • ¼ cup finely chopped red onion
    • 2 tablespoons canola oil, divided
    • 12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
    • 1 cup canned diced tomatoes
    • 1 teaspoon dried Mexican oregano*

1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. 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 wate...

View full recipe at My Recipes

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