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Shredded Beef Tacos

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Beef cooked for several hours with bold flavorings becomes so tender that it can be shredded with a fork. To serve, mound the beef on warmed tortillas, top with Avocado-Tomatillo Salsa, and accompany with black beans and rice."

List of Ingredients

◦ 1 tri-tip boneless chuck roast, 2 pounds
◦ Salt and ground pepper
◦ 4 ancho chiles
◦ 2 yellow onions, halved
◦ 4 cloves garlic, crushed
◦ 1 tablespoon fresh oregano leaves
◦ 12 corn tortillas (about 6 inches in diameter), warmed
◦ Avocado-Tomatillo Salsa (recipe follows)


Recipe

Preheat the oven to 325� F.

Rub the roast with 1 teaspoon each salt and pepper. Place in a Dutch oven and crumble the ancho chiles over the top. Add the onion halves, garlic, and oregano. Cover, place the pot in the oven, and cook until the meat is juicy and easily shreds with a fork, about 5 hours.

Remove the pot from the oven and discard the onions. Using a fork, shred the beef in the pot, blending it with the juices. Keep warm until ready to serve, or let cool and refrigerate until ready to serve, then reheat over low heat. Serve the beef warm in the tortillas. Top with the salsa.

Makes 4 to 6 servings






❧ Avocado-Tomatillo Salsa:

"Here, mild avocados, cilantro, and onion are combined with tomatillos and chiles, with an extra measure of lime juice to tamp down the heat. Serve with Shredded Beef Tacos or as an alternative to guacamole."

◦ 10 tomatillos, husks removed (see Note)
◦ 2 serrano chiles, seeded and minced
◦ 2 tablespoons *each* minced fresh cilantro and yellow onion
◦ 1 clove garlic, minced
◦ Salt
◦ 2 ripe Hass avocados, halved, pitted, and peeled
◦ Juice of 2 limes

Bring a saucepan three-fourths full of water to a boil. Add the tomatillos and parboil until softened, about 5 minutes. Drain the tomatillos and let cool.

Mince the tomatillos and place in a bowl. Add the chiles, cilantro, onion, garlic, and � teaspoon salt and stir to combine. Add the avocado flesh and, using a fork, mash into the tomatillo mixture, maintaining a slightly chunky consistency. Stir in the lime juice. Let stand for a few minutes to blend the flavors.

Transfer the salsa to a serving bowl and serve right away.

Makes about 3 � cups






❧ Note: Removing Tomatillo Husks

Tomatillos must be husked before use. Hold each tomatillo under warm running water and use your fingers to peel away the brown papery husk and rub away the sticky, resinous substance coating the skin.