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Tyler Florences Ultimate Beef Tacos Recipe

Tyler Florences Ultimate Beef Tacos Recipe

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Ingredients:

Serving

2 lbs beef shoulder
kosher salt & freshly ground black pepper
extra virgin olive oil
2 garlic cloves, smashed
1 large onion, sliced
1 (28 oz) can crushed tomatoes
1 tbsp dried ancho chile powder
1 tbsp cayenne pepper
1 tbsp ground cumin
3 bay leaves
vegetable oil , for deep frying
6 fresh medium corn tortillas
kosher salt
3 cups finely shredded white cabbage
1/4 bunch fresh cilantro leaves
1 (28 oz) 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

Directions:

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.
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.
For the simple salsa:
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.
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.
Leaves.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	765.64 Kcal (3206 kJ)
Calories from fat	422.24 Kcal
		% Daily Value*
Total Fat	46.92g	72%
Cholesterol	148.14mg	49%
Sodium	137.25mg	6%
Potassium	1830.98mg	39%
Total Carbs	45.08g	15%
Sugars	6.48g	26%
Dietary Fiber	20.19g	81%
Protein	54.5g	109%
Vitamin C	55.4mg	92%
Vitamin A	0.5mg	15%
Iron	9.8mg	54%
Calcium	126.5mg	13%

Amount Per 100 g
Calories	141.86 Kcal (594 kJ)
Calories from fat	78.23 Kcal
		% Daily Value*
Total Fat	8.69g	72%
Cholesterol	27.45mg	49%
Sodium	25.43mg	6%
Potassium	339.24mg	39%
Total Carbs	8.35g	15%
Sugars	1.2g	26%
Dietary Fiber	3.74g	81%
Protein	10.1g	109%
Vitamin C	10.3mg	92%
Vitamin A	0.1mg	15%
Iron	1.8mg	54%
Calcium	23.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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