Sonoran Shredded Beef Tacos Recipes

SONORAN SHREDDED BEEF TACOS

Steps:

• Mix the ancho chile powder, smoked paprika, cumin and salt. Rub all over the beef.
• Add the vegetable oil to a heavy pan and heat over medium-high heat. Brown the beef pieces on all sides, remove from the pan.
• To the same pan add the onions, sauté until they start to soften. Add the garlic and cook 1 minute. Add the diced tomatoes and beef stock.
• Return the beef back to the pan and submerge into the liquid, bring to a simmer. Cover and simmer for 2 hours. The meat is ready when it pulls apart easily with a fork.
• Remove the meat from the pan to a shallow bowl. Add a little of the pan juices and use 2 forks to shred. Add more pan juices as you prefer to moisten the meat.
• Strain the pan juices through a sieve into a pan and bring to a simmer.
• Mix the cornstarch with 1 tablespoon water until dissolved. Stir the cornstarch mix into the pan juices, simmer until thickened. Serve as sauce for tacos.

MACHACA BEEF TACOS(SONORAN SHREDDED BEEF TACOS)

Steps:

• Place the Top Round in a large pot and add enough water to cover. Simmer covered until tender.
• Add additional water as necessary to keep meat covered during the cooking process.
• Remove meat from pot, reserving liquid. let cool just to be workable, then remove fat. Shred the meat(It should be tender enough that you can do this with your fingers).
• Return Shredded meat to stock pot. Add remaining recipe ingredients (excluding Cilantro) and broth.
• Simmer over medium heat until meat absorbs the broth.
• Remove from heat, and fold Cilantro into shredded beef.
• Serve with traditional toppings.

SONORAN CARNE ASADA TACOS

Steps:

• Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
• Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
• One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
• Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
• Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
• To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)