Hey Taco Lovers!
Ever thought about skipping those long weekend lines at your local taqueria and whipping up some mouth-watering tacos right in your own kitchen? Well, I've got just the recipe for you, and trust me, it's not only easy and cheap but also packed with flavor. The secret to enjoying as many tacos as you want without any judgment? It's all about the outfit! Grab yourself a fiesta shirt and some stretchy pants because you're about to embark on a taco feast like no other. With the right gear, no one will be able to tell how many tacos you've devoured, and you'll walk away with your dignity intact.
Let's dive into the cooking part! First, we're going to get our pressure cooker ready by adding one and a half cups of water. Slice your beef thinly, toss it in the pot along with some onions, garlic cloves, bay leaves, Mexican oregano, black pepper, salt, and a couple of guajillo chiles. If you’re feeling adventurous, a teaspoon of chicken bouillon will enhance your broth’s flavor. While the beef cooks, we’ll whip up a spicy salsa roja. Fry up six chiles de árbol, tomatoes, and garlic in lard or oil. Once everything is nicely roasted, blend them together for a salsa that’s sure to bring a fiesta to your taste buds. Don't forget those Mexican onions; fry them up until they're soft and flavorful, and save the green parts for a finishing touch.
Now, as your beef finishes cooking, get ready to fry some corn tortillas in that delicious infused oil. The key here is to make sure they’re crispy yet flexible enough to hold all that juicy beef and spicy salsa. By now, your kitchen should be filled with the most tantalizing aromas. Once everything's ready, pile on the beef, drizzle with salsa, and sprinkle with those green onion tops. And there you have it – taqueria-style tacos that’ll make you forget all about those weekend lines. So, grab a taco, or five, and enjoy! As always, happy cooking, and here's to many more taco-filled days ahead!
Ingredients:
1 1/2 to 2 cups of water
4 lbs of chuck roast
1/4 onion
2 garlic cloves
2 bay leaves
1 tsp Mexican oregano
1 tsp black pepper
2 chiles guajillos
1 tsp salt
1 tsp chicken bouillon
Corn tortillas
Lard (or choice of oil)
Toppings:
Cilantro
White onions
Salsa Roja
Lime
Sides:
Sautéed onions
Cucumber
Red radish
Soda or agua fresca
Easy Salsa roja ingredients:
6 tomatoes
6 chiles de árbol
3 garlic cloves
1/2 tbsp salt
Instructions for Authentic Beef Tacos:
Set your pressure cooker to sauté mode and add 1.5 cups of water. Slice your beef into thin pieces and place them in the pressure cooker. Add 1/4 onion, 2 garlic cloves, 2 bay leaves, 1 teaspoon Mexican oregano, 1 teaspoon black pepper, 1 teaspoon salt, and 2 guajillo chiles. Optionally, add 1 teaspoon of chicken bouillon to enhance the broth flavor. Set your Instant Pot for 18 minutes, cook the beef until it is tender and juicy.
To make the Salsa Roja, place your burner on medium heat. Add a large spoonful of lard (or oil) to a pan. Fry 6 chiles de árbol, 1 tomato, and 1 garlic clove in the lard/oil. Once fried, quickly transfer the chiles and garlic to a blender. Add the tomato to the blender once it is cooked through. Blend all the ingredients together until smooth. Add salt to taste and give it another quick blend.
Use the infused oil from frying the salsa ingredients. Add the white parts of the Mexican onions to the oil and cook until soft. Remove the white parts and then add the green parts of the onions, cooking for about 40 seconds until soft. Optionally, roast your desired chiles (jalapeño, serrano, chile Caribe) in the same pan.
Use the same infused oil to warm up your corn tortillas. Fry the tortillas until they're soft and slightly crispy.
Take your cooked beef and shred it with a fork. Place the beef on the warmed tortillas. Top with the sautéed onions and roasted chiles. Drizzle with the spicy salsa roja. Add a squeeze of lime and some fresh cilantro for extra flavor.
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