I based the recipe off of Tyler Florence’s Mexican Pot Roast Tacos recipe on the food network
2 pounds beef stew meat
4 Tbsp olive oil
3 cloves garlic, minced
1 vdalia onion, diced
1 pint size jar quartered tomat0es (I used some from my garden last year) or 1 (28-ounce) can crushed tomatoes
- 1/2 jar water
2 tsp cayenne pepper
1 tablespoon ground cumin
1 lime, juiced
Brown the stew meat in olive oil until brown on all sides. Add in garlic & onions. Cook for a few minutes till soft. Add in tomatoes, water, and the rest of the seasonings.
Bring pot (I used a dutch oven) to a boil, then turn down to simmer for 3 hours till meat shreds easily. Then let cool till the sauces are absorbed.
- High quality corn tortillas (I used this brand)
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Salt & pepper to taste
In a shallow pan, heat oil. Oil is ready when you stick a wooden spoon handle in the oil and it bubbles around it. Fry tortillas for approx 15-20 sec each side. Use the wooden spoon handle and tongs to shape into a taco shell. Set to dry on paper towels.
This round I used pre-purchased Trader Joes Cowboy caviar
- Sliced avocado
But for next time…the ingredient include: corn, black beans, red bell pepper, onions, jalapeno, sugar, lime juice, chipotle peppers in adobe sauce, “spices”, sea salt & chipotle pepper. The salsa has a smokey undertone (prob from the adobe sauce) and tastes almost fire roasted.
Assemble and top with avocado, salsa, sour cream, and cilantro as desired 🙂