Shredded Beef Tacos (Carne Deshebrada)

Name: Shredded Beef Tacos (Carne Deshebrada)
Total time: 240 min
Ingredients: 1 1/2 cups beer; 1/2 cup cider vinegar; 2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; 2 tablespoons tomato paste; 6 garlic cloves, lightly crushed and peeled; 3 bay leaves; 2 teaspoons ground cumin; 2 teaspoons dried oregano; Salt and pepper; 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; 1 cup cider vinegar; 1/2 cup water; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1/2 head green cabbage, cored and sliced thin (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 chopped fresh cilantro; 18 (6-inch) corn tortillas, warmed; 4 ounces queso fresco, crumbled (1 cup); Lime wedge

www.americastestkitchen.com

Classic shredded beef tacos are known for their robust meatiness. So why do most recipes use a marginally beefy cut and throw a ton of meaty flavor down the drain?

Keywords

Main Courses
Mexican
Latin America & Caribbean
Beef
Meat
Make Ahead
ATK Staff Pick

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Worked out from the recipe text; the publisher's method has the final word.

Ingredients

1 1/2 cups beer
1/2 cup cider vinegar
2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 garlic cloves, lightly crushed and peeled
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
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
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin (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 chopped fresh cilantro
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
Lime wedge