Beef Tacos De Canasta - Certified Hereford Beef

Ingredients

• Parchment paper (5 sheets)
• Wicker Basket
• Line a wicker basket with 3 sheets of parchment paper, leaving an overhang to cover tacos.
• In a large, covered stock pot, boil dried guajillo chiles in water for a few minutes. Remove from heat and let cool.
• In a blender, place boiled and peeled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of the chile water. Blend until smooth.
• Heat avocado oil in a large sauté pan. Pour blended chile mixture into pan and cook for 2 minutes, stirring frequently. Remove from heat and cover.
• Cook Certified Hereford Beef espaldilla de res then shred and set aside.
• In a large saute pan heat oil over medium heat.
• Add potatoes and continue cooking for 10 minutes.
• Add shredded beef, tomatoes, onion, serrano chile and cilantro. Stir to combine and then season with salt, pepper, cumin and garlic powder.
• Cover pan and cook until potatoes are tender; approximately 5 minutes.
• Uncover pan and cook for another 5 minutes or until liquid has evaporated.
• Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
• Dip tortillas, one at a time, in sauce covering both sides.
• Transfer dipped tortillas to a large plate and fill with beef and potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
• Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
• Let tacos rest and steam in basket for 1 hour before serving.