SHREDDED BEEF TACOS

Ingredients

Beef:

• 1 onion, sliced 

• 2 Poblanos 

• 1 jalapeño, destemmed, halved

• 8 garlic cloves 

• 1 sprig thyme

• 1 sprig rosemary 

• Salt to taste 

• 2 pounds Beef chuck, cubed (1 inch)

• 2 cups beef or vegetable broth or stock 

• 1 bay leaf 

• 6 pods cardamom 

• 2 tsp peppercorns 
  

Avocado Crema Sauce:

• 1-2 avocados 

• 1 cup sour cream 

• 1 Tbsp pickled jalapeño juice 

• 1 lime, zest and juice

To serve: 

• Corn tortillas

• Vegetable oil

• Queso fresco cheese

• Onion, finely diced

• Cilantro, chopped

Directions

Step 1

Make garlic confit by placing garlic in a large saucepan. Cover in olive oil, sprinkle in thyme and cook on low heat for about 20 minutes, or until garlic has softened and is golden. Remove from heat and pour into a heat proof container. Store in the refrigerator for other uses

Step 2

Preheat a large heavy-bottom pan to medium high. Scatter beef cubes evenly and sear for about 1 minute. Continue cooking, stirring for 4 to 5 minutes or until browned on all sides, then transfer to a large pot with roasted vegetables. Cover with broth or stock. Add bay leaf, cardamom and peppercorns. Slow cook on low for 2 hours. Alternatively, the beef can be pressure cooked for 30-40 minutes. Once done. Remove tender beef, shred and reserve the vegetables.

Step 3

To make the avocado cream sauce, in a medium sized mixing bowl combine the avocado, sour cream jalapeño juice, lime zest and juice. Then whisk until smooth. Pour into a plastic squeeze bottle. Into a blender, place the reserved vegetable the beef was slow (or pressure) cooked in. Blend until smooth.

Step 4

To serve, fry tortillas over medium high heat in a large skillet in about 1/2 inch vegetable oil. Fry until blistering but still soft. Should take about 10 seconds. Spoon in shredded beef, top with queso fresco cheese, fold over tortilla, and continue cooking another 5-10 seconds to melt cheese. Remove from pan, add diced onion, cilantro and avocado cream sauce.