Ingredients:
- 2 lbs beef shoulder or chuck roast
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed tomatoes
- 1 tbs ancho chile powder
- 1 tbs cayenne pepper
- 1 tbs ground cumin
- 3 bay leaves
- vegetable oil (for deep frying)
- 6 fresh medium corn tortillas
- kosher salt
- 3 cups finely shreded white cabbage
Preparation:
Season all sides of the beef with a fair amount of salt and pepper. Heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer to crock pot. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.
