Hi my name is Matt and I’m a tacoholic… I love tacos! They really are the definition of perfect. I mean really, what else allows you to hold an entire culture of flavour in the palm of your hand wrapped in a delicious flour tortilla (or a corn tortilla). Unlike a sandwich, tacos can be eaten for breakfast, lunch or dinner… I mean you wouldn’t get away with serving your family sandwiches for dinner would you??? A good taco is the ultimate journey for your taste buds and a great meal to share with family and friends over a few drinks… However I probably wouldn’t recommend them for a first date they could get messy!
There are so many ways to make a taco and the combination of fillings is endless. These days they don’t even need to have a Mexican filling, there are all sorts of fusion fillings to choose from. But today we are gather here to look at how I make my shredded beef Mexican tacos. The meat is so tender and full of flavour and can be used for a number of other dishes such as nachos, chili con carne, quesadillas the list goes on! Let’s get on with it shall we?
What you’ll need for the tortillas:
- 2 cups flour (plus more for kneading)
- 1 1/2 teaspoons of baking powder
- 1/2 salt
- 3/4 cup milk (at room temperature)
- 2 tablespoons olive oil
- Combine the flour, baking powder and salt into a bowl. Add the milk and oil and mix to form a dough.
- On a floured surface knead for 2-3 minutes until you have a smooth elastic ball of dough..
- Place dough in a bowl and cover with a damp towel, let rest for 30 minutes.
- After 30 minutes divide the dough into about 10 equal sized balls (golf ball size) Put the balls on a tray and let the rest for another 10 minutes (patience is a virtue)
- Lightly flour a surface and roll the balls flat and round (the round part may take some practice.. I tend to go for the more rustic approach)
- Place a frying pan over high heat and when super-hot throw a tortilla in and see what happens.
- It should only take a minute for bubbles to start forming, when you have lots of bubbles flip it over and cook for 30 seconds then move onto the next one.
What you’ll need for the Salsa:
- 500g ripe tomatoes, cut in half
- 2 garlic cloves, skin removed
- 1 jalapeno chili
- 1/2 rep capsicum
- 1/2 onion, roughly chopped
- 1 teaspoon cumin seeds
- handful fresh coriander
- half a lime juiced
- pinch of salt
- Preheat the oven to 180’c, add the tomato, garlic, jalapeno, capsicum, onion and cumin seeds to a tray and bake for about 20 minutes until starting to colour nicely
- Once coloured remove from oven and allow to cool and then add to a food processor with the coriander, lime juice and sale and blitz until desired consistency,
- You can serve it at room temp or heat it up.
What you’ll need for the Tacos:
- 1.5kg beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves of garlic, roughly chopped
- 2 red chili’s (you can add less if you want it mild)
- 1 teaspoon of Mexican chili powder
- 5 tablespoons of taco seasoning
- pinch of salt and pepper
- 500 ml water (at room temp)
- 2 tomatoes, diced
- handful grated cheese
- handful shredded lettuce
- some guacamole <– click for the recipe
- Place a large pot on the stove over a medium high heat.
- Pat the beef with oil and roll in 4 tablespoons of taco seasoning and the Mexican chili powder. Brown on all sides (2-3 minutes each side) and then remove from the pot.
- Add the onions, garlic and chili and cook for 2-3 minutes until softened.
- Add the meat back to the pot and add enough water so that 2/3rds of the beef is covered.
- Cover the pot and simmer for 3 1/2 to 4 hours until the meat is so tender you can shred it with two forks.
- Once the meat is cooked let it cool down and then shred it with the two forks I mentioned earlier (this can be done the day before and refrigerated) keep a little bit of the cooking liquid.
- When you are ready to make the tacos place a frying pan over medium high heat, add a splash of oil and add the shredded meat. If the meat is drying out add a little of the cooking liquid you saved and add another tablespoon of taco seasoning. Cook until heated through.
- Assemble your tacos and make as much mess as you can. I always recommend enjoying tacos with a nice ice-cold Mexican beer and plenty of lime.