Cola Shredded Beef Tacos

Name: Cola Shredded Beef Tacos
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 mediums dried ancho chiles; 6 servings BEEF; 237 milliliters canned diced tomatoes; 2 Tbsps canola oil, divided; 907 grams chuck roast, cut into 4 pieces; 355 milliliters Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet); 12 warm corn tortillas (6-in. size; use 24 if theyre thin and floppy); 6 servings Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream; 1 teaspoons cumin seeds; 1 dried bay leaf; 2 larges garlic cloves, sliced; 2 larges dried guajillo chiles; 2 teaspoons kosher salt, divided; 1 teaspoon dried Mexican oregano; 59 milliliters finely chopped red onion; 6 servings TACOS

The recipe Cola Shredded Beef Tacos could satisfy your Mexican craving in approximately 4 hours and 15 minutes. This recipe makes 6 servings with 787 calories, 49g of protein, and 47g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up tacos, onion, cumin seeds, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces.

Ingredients you will need

Chili Pepper

Sauce

Beef

Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Saut onion and garlic until softened, 1 to 2 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add chiles and cook, stirring, until fragrant, 1 to 2 minutes.

Ingredients you will need

Chili Pepper

Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Pure sauce in a blender until very smooth.

Ingredients you will need

Tomato

Oregano

Chili Pepper

Cumin

Sauce

Water

Salt

Equipment you will use

Blender

Meanwhile, season beef with the remaining tsp. salt.

Ingredients you will need

Beef

Salt

Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Pot

Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.

Ingredients you will need

Bay Leaves

Sauce

Water

Beef

Cola

Meat

Equipment you will use

Pot

With a slotted spoon, transfer beef to a plate.

Ingredients you will need

Beef

Equipment you will use

Slotted Spoon

Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot.

Ingredients you will need

Sauce

Beef

Remove bay leaf.

Ingredients you will need

Bay Leaves

Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.

Ingredients you will need

Tortilla

Sauce

Beef

Equipment you will use

Slotted Spoon

Bowl

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Make ahead: Through step 3; chill, covered, up to 2 days.

Equipment

Ingredients

Servings:

3mediums

dried ancho chiles 6servings

BEEF 237milliliters

canned diced tomatoes 2Tbsps

canola oil, divided 907grams

chuck roast, cut into 4 pieces 355milliliters

Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)12

warm corn tortillas (6-in. size; use 24 if they're thin and floppy)6servings

Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream 1teaspoons

cumin seeds 1

dried bay leaf 2larges

garlic cloves, sliced 2larges

dried guajillo chiles 2teaspoons

kosher salt, divided 1teaspoon

dried Mexican oregano 59milliliters

finely chopped red onion 6servings

TACOS

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.