Shredded Beef Tacos
 
 
Ingredients
  • SHREDDED BEEF
  • 12 oz. Beer (I used Dos Equis)
  • ½ cup cider vinegar
  • 2 ounces dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
  • 2 tablespoons tomato paste
  • 6 garlic cloves, crushed and peeled
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 1 large onion, sliced into ½-inch-thick rounds
  • 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
  • 18 (6-inch) corn tortillas, warmed
  • 4 ounces queso fresco, crumbled (1 cup)
  • Lime wedges
  • CABBAGE-CARROT SLAW
  • 1 cup cider vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 1 head green cabbage, cored and sliced thin (6 cups)
  • 1 onion, sliced thin
  • 1 large carrot, peeled and shredded
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 1 teaspoon dried oregano
  • 1 cup chopped fresh cilantro
Instructions
  1. FOR THE CABBAGE-CARROT SLAW: Whisk vinegar, water, sugar, and salt in bowl until sugar and salt have dissolved. Add in cabbage, onion, carrot, jalapeño, and oregano and mix together. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in cilantro right before serving.
  2. FOR THE SHREDDED BEEF: Heat oven to 325 degrees. In a dutch oven, combine beer, vinegar, ancho chile pieces, tomato paste, garlic, bay leaves, cumin, oregano, salt, pepper, cloves, and cinnamon. Place onion rounds on the bottom of the dutch oven. Cover and cook until meat is well browned and tender, 2½ to 3 hours.
  3. With a slotted spoon, transfer the meat to a bowl. Cover with aluminum foil and set aside. Discard bigger onion round pieces and bay leaves. Strain liquid with a fine mesh strainer. Let strained liquid sit in bowl for 5 minutes and then skim off some of the fat. Place the solids into a blender. Add in the skimmed liquid and blend until smooth.
  4. Using 2 forks, shred all the short ribs and put back in dutch oven. Add in the pureed sauce, mix together. Turn burner on medium heat, and cook for about 3-5 minutes. Season with salt and pepper. (Beef can be refrigerated for up to 2 days; gently reheat before serving.)
  5. Warm up corn tortillas and layer shredded beef, slaw, queso fresco, fresh cilantro and a squeeze of lime juice right on top.
Notes
Recipe Courtesy of America's Test Kitchen
Recipe by Sarah 'n Spice at https://sarahnspice.com/shredded-beef-tacos/