BEEF CHUCK CARNE ASADA STYLE TACOS
Prep time: 20 minutes
Cooking time: 1½ hours
Yields: 10 to 15 medium size tacos
3 lbs. beef chuck cut into 14 pcs.
½ cup olive oil
1 tbsp onion powder
10 cloves garlic, minced
3 tsp brown sugar
1 tbsp salt
3 tbsp cumin powder
1 ½ tsp chili powder
4 tbsp cooking oil
6 cups beef broth
Combine the following ingredients in a large bowl – beef, olive oil, onion powder,
garlic, brown sugar, salt, cumin powder and chili powder. Cover with plastic wrap
and marinade overnight in the refrigerator.
Heat cooking oil in a Dutch oven for a minute.
Brown all sides of the beef about 12 minutes total.
Remove beef from the pan and transfer temporarily to a plate.
Remove excess oil from the pan leaving 2 tbsp.
Add back beef to the pan.
Add broth, bay leaves, season with ground pepper and salt.
Bring to a boil, about 12 minutes.
Adjust heat to medium and continue to cook for 1 hour and 12 minutes.
Liquid will evaporate and all that will be left will be the fat drippings from the beef
(oil). Make sure you do not completely dry the liquid out.
Remove beef from the pan and cool it down completely before shredding it.
Use fork to shred it.
Build your tacos by placing soft flour tortillas on a flat surface, add a small portion of
the slaw at the center of the tortilla, top with shredded beef.
You can squeeze lime on top before serving.
Prep time: 5 minutes
Cooking time: 0
Serves: 10 taco fillings
1 cup thinly sliced carrots (matchstick size, 1 inch length) (4 oz)
1 green apple, seeded and cut the same size like the carrots. (1 cup, 4 oz)
1 cup thinly sliced, (shredded) green cabbage (4 oz)
1 cup light mayonnaise
2 tbsp cumin powder
4 tbsp olive oil
salt and pepper to taste
Combine all ingredients in a mixing bowl. You can add chopped cilantro and finely
chopped jalapeno if you prefer.
Season with salt and pepper.
Cover with plastic wrap and keep in the refrigerator for an hour to chill before