Yet another amazing Tyler Florence recipe. These tacos are delicious! Definitely not a weekday meal, but were wonderful for our weekend dinner party with friends.
2 pounds beef shoulder
Freshly ground black pepper
Extra-virgin olive oil
3 Gloves garlic, smashed
1 Large onion, sliced
1 (28-ounce) Can crushed tomatoes
1T. Ancho chile powder
1T. Cayenne pepper
1T. Ground cumin
3 Bay leaves
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, spices and 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.
Remove the meat, let cool slightly and shred with forks. Boil the remaining sauce left in the pot until it reduces by half.
Serve meat on warm tortillas with cheese, lettuce, tomatoes, sauce and sour cream.
Husband Rating – 4 out of 5 – “I love when Bella makes these for me!”