Cola Shredded Beef Tacos
Photo: Cola Shredded Beef Taco
This recipe appears in the October 2009 Edition of Sunset Magazine and is loaded with Mexican ingredients.I prepared this recipe as directed and the flavor yield of the shredded beef is exceptional.
This recipe is a bit time consuming, however well worth the effort.
After the initial browning of the chunks of beef I would think a this would be a great crock pot recipe up to the point of shredding and the final cooking process.
3 Chile Ancho
2 Chile Guajillo
2 tablespoons canola oil
1/4 cup finely chopped onion
2 large cloves garlic
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon Mexican oregano
2 teaspoons kosher salt
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
11/2 cups Mexican Coca-Cola (caner sugar sweetened)
12 to 24 warm corn tortillas
Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced jalapenos; and crema mexicana
Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and
tear into pieces.
Heat 1 tablespoon oil in a heavy saucepan over medium heat. Sauteed onion and
garlic until softened, 1 to 2 minutes.
Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 11/2 cups
water, the cumin, tomatoes, oregano, and
1 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, until
chiles are softened, about 10 minutes.
Puree sauce in a blender until very smooth.
Meanwhile, season beef with the remaining teaspoon salt. heat the remaining
tablespoon oil in a 5 to 6 quart pot
over medium heat. Brown beef, turning occasionally 10 to 14 minutes. Discard fat
Pour sauce into pot and add meat. Cover reduce heat and simmer until beef is
very tender 21/2 to 3 hours.
With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear
into shreds, discarding any fat or gristle.
Meanwhile, boil sauce over high heat, stirring occasionally, until slightly
thickened and reduced to about 3 cups,
10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay
leaf. Use as filling for tacos.
After the blending of the sauce, I was pleased with how smooth the sauce came
out considering the tough
skins that Chile Guajillo can have. You may want to increase the initial cooking
time from 10 minutes to 15
to 20 minutes depending how long your Chile Guajillos have been in your pantry.
I used regular coca-cola in the sauce.
I used a blend of thinly sliced cabbage, green onions, cilantro and Mexican
oregano very, very lightly
sprinkled with vinegar. Also used the crema mexicana and “Salsa Amor” on the