Shredded Beef Tacos Carne Deshebrada

By dunn1412

Beef braised in a flavorful liquid until tender, then shredded and made into tacos with a bright, crunchy cabbage carrot slaw.

Ingredients

• BEEF:
• 1 1/2 cups beer
• 1/2 cup cider vinegar
• 2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
• 2 tablespoons tomato paste
• 6 cloves garlic, lightly crushed
• 3 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt and pepper, to taste
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 large onion, sliced into 1/2-inch-thick rounds
• 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
• CABBAGE CARROT SLAW:
• 1 cup cider vinegar
• 1/2 cup water
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/2 head green cabbage, cored and sliced thin, about 6 cups
• 1 onion, sliced thin
• 1 large carrot, peeled and shredded
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 teaspoon dried oregano
• 1 cup fresh cilantro, chopped
• 18 (6-inch) corn tortillas, warmed
• 4 ounces queso fresco, crumbled, about 1 cup
• Lime wedges for serving

Preparation

Step 1

Position your oven rack to the lower-middle position and heat the oven to 325°F.

Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours.

While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving.

Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot.

Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.)

Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.