Total: 5 hr (plus marinating time)
Active: 2 hr
Yield: 10 tacos
1/2 cup vegetable oil
1/4 cup Worcestershire sauce
Juice of 2 limes
1 teaspoon ancho chile powder
1 teaspoon guajillo chile powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
2 1/2 pound chuck roast, cut into 4-ounce portions
3 tablespoons vegetable oil
2 1/2 cups water
One 14-ounce can diced tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon Mexican hot sauce, such as Tapatio or Cholula
Kosher salt and freshly ground black pepper
Ten 6-inch flour tortillas, warmed
Vegetable oil, for frying
Shredded Cheddar, for serving
Shredded iceberg lettuce, for serving
Wedged tomatoes, for serving
Thanks to these babies, we are team #hardshelltaco! Catch the full episode of #CraveworthyEats with The Kitchy Kitchen: https://foodtv.com/2JIkKLX! Save the recipe (inspired by The Talpa Restaurant): https://foodtv.com/2VX5htc.
Опубликовано Food Network Вторник, 28 мая 2019 г.
- For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
- For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
- Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
- Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
- For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
- Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 3 minutes.)
- Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.