- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- 24 Frescados White Corn Tortillas
- 2 lb stewing beef, patted dry
- 1 tsp salt
- 2 tbsp canola oil
- 1 white onion, chopped
- 6 cloves garlic, chopped
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp chili powder
- 1/4 tsp freshly ground pepper
- 1/3 cup apple cider vinegar
- 2 cups chopped plum tomatoes
- 1 cup beef broth
- 1 chipotle pepper in adobo sauce, chopped
- 2 avocados, sliced
- 1/2 red onion, finely chopped
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup sour cream (optional)
Season beef all over with half of the salt. In Dutch oven or large saucepan, heat half of the oil over medium-high heat; brown beef, in batches, for 2 or 3 minutes per side or until caramelized all over. Transfer to plate.
Add onion, garlic, oregano, cumin, coriander, chili powder, pepper and remaining salt to pan; cook, stirring often, for about 5 minutes or until softened. Stir in vinegar, scraping up any browned bits; simmer for 1 minute. Add tomatoes, beef broth and chipotle pepper; bring to boil. Return beef to pan.
Reduce heat; cover and simmer, for about 2 hours or until beef is very tender. Remove from heat. Using two forks, shred beef in Dutch oven.
Meanwhile, preheat oven to 350∞F. Stack tortillas on top of each other and wrap in aluminum foil; bake for 10 to 15 minutes or until heated through. To serve, top warm tacos with shredded beef, sliced avocado, red onion and cilantro. Top with dollop of sour cream (if using).
Tip: If you prefer a mild barbacoa, replace chipotle pepper with 1 tsp smoked paprika.
Per 3 tacos