Tyler Florences Ultimate Beef Tacos

Total Time: 3 hrs 45 mins Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs beef shoulder
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• 2 garlic cloves, smashed
• 1 large onion, sliced
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon dried ancho chile powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves
• vegetable oil, for deep frying
• 6 fresh medium corn tortillas
• kosher salt
• 3 cups finely shredded cabbage
• 1/4 bunch fresh cilantro leaves
• 1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommended ( san marzano)
• 1 small red onion, roughly chopped
• 1 serrano chili
• 1 garlic clove, roughly chopped
• 2 limes, juice of
• 1/2 cup chopped fresh cilantro leaves
• kosher salt
• freshly cracked black pepper
• extra virgin olive oil, for drizzling
• 6 ripe avocados
• 3 limes, juice of
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chilies, cut into rounds
• 1/2 cup fresh cilantro, with stems finely chopped
• extra virgin olive oil
• kosher salt & freshly ground black pepper

Recipe

• 1 season all sides of the beef with a fair amount of salt and pepper. in a large dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. add the onion and allow to lightly brown, about 3 to 4 minutes. add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. let meat cool in the liquid. shred meat and set aside.
• 2 heat a large pot of oil over medium heat. when oil reaches 350 degrees f, fry the corn tortillas 1 at a time. place the tortilla in the oil and wait about 30 seconds. then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. season with salt.
• 3 for the simple salsa:
• 4 to make salsa, pulse all the ingredients, except the tomato juice, in a food processor. add the reserved tomato juice if the salsa is too thick. drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• 5 to assemble the tacos: lay some shredded cabbage as a base. top with some shredded beef. serve alongside guacamole and salsa. garnish with fresh cilantro leaves.
• 6 leaves.
• 7 guacamole: halve and pit the avocados. with a tablespoon, scoop out the flesh into a mixing bowl. mash the avocados using either a fork or potato masher, leaving them still a bit chunky. add the remaining ingredients, and fold everything together. drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• 8 lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.