Ingredients:

  • 3 lbs Beef Chuck Roast (or gravy beef), trimmed of large fat chunks
  • 2 tsp Kosher Salt
  • 2 tsp Black Pepper
  • 2 Tbsp Olive Oil (or vegetable oil)
  • 1 large Brown Onion, coarsely chopped
  • 6 large Garlic Cloves, roughly smashed
  • 1 Tbsp Dried Chipotle Chili Powder (or 2 tsp hot smoked paprika)
  • 1 tsp Cumin (ground)
  • 1 tsp Oregano (dried, Mexican preferred)
  • 4 cups Beef Stock (low sodium)
  • 2 Bay Leaves
  • 2 Tbsp Cider Vinegar
  • 12 Yellow Corn Tortillas
  • 2 cups Neutral Frying Oil (Canola, Grapeseed, or Sunflower)
  • 1/2 cup Crumbled Cotija Cheese (or aged feta)
  • 1/2 cup Crema Mexicana (or sour cream thinned with milk)
  • 2 cups Shredded Iceberg Lettuce
  • Sliced Radishes & Pickled Red Onions (To taste)
  • Salsa Roja or Pico de Gallo (To serve)

Instructions:

  1. Sear the Beef: Season the beef chuck generously with salt and pepper. Heat the oil in the Dutch oven over medium-high heat until shimmering. Sear the beef on all sides until deeply browned (about 3-4 minutes per side). Remove the beef and set aside.
  2. Sauté Aromatics: Reduce the heat to medium. Add the onions to the pot and cook until softened (4-5 minutes). Stir in the garlic, chipotle powder, cumin, and oregano; cook for 1 minute until fragrant.
  3. Deglaze and Simmer: Pour in a splash of beef stock and scrape up any brown bits from the bottom of the pot. Return the beef to the pot.
  4. Braise: Add the remaining beef stock and bay leaves, ensuring the beef is mostly submerged. Bring to a simmer, cover tightly, and transfer to a preheated oven at 300°F (150°C). Cook for 3 to 3.5 hours, or until the beef is meltingly tender and shreds easily with a fork.
  5. Shred the Meat: Remove the beef from the pot and place it on a clean board. Discard the bay leaves. Shred the beef thoroughly using two forks.
  6. Reduce the Sauce: Skim any excess fat from the braising liquid. Bring the liquid to a rolling boil over high heat and reduce until it thickens slightly, about 5–8 minutes. Stir in the cider vinegar.
  7. Combine Filling: Toss the shredded beef back into the reduced sauce to moisten and flavour it thoroughly. The filling should be very juicy but not watery. Taste and adjust seasoning (salt/pepper).
  8. Softening the Tortillas (Crucial Prep): Lightly steam the tortillas (either wrapped in a damp cloth in the microwave for 30 seconds or quickly dipped in warm water) to make them pliable. This prevents cracking when folding.
  9. Heat the Oil: Pour frying oil into the shallow skillet to a depth of about 1 inch (2.5 cm). Heat the oil to 350°F (175°C). Maintain a steady temperature.
  10. Fill and Fold: Working quickly, place 1–2 Tbsp (15–30g) of the shredded beef on one half of a softened tortilla. Fold it gently into a crescent shape.
  11. Fry the Tacos: Carefully place 3-4 tacos seam-side down in the hot oil. Fry for 2–3 minutes per side, turning once, until they are deep golden brown and beautifully crisp.
  12. Drain and Season: Remove the tacos with tongs and immediately place them on a paper towel-lined wire rack to drain. Lightly sprinkle them with a pinch of salt while they are still hot. Serve immediately with your favourite toppings.