Tacos Dorados con Carne-Crispy Beef Tacos




Crispy Beef Tacos
Tacos Dorados con Carne
Mexico City

Serves 4
12    Tortillas
1kg    Beef Chuck or Brisket or Gravy Beef cut in 8-10cms pieces
2    Tablespoons olive oil to brown the meat
1lt    Water (enough water to cover the meat)
1    Bay leaf
4    garlic cloves
¼    Onion chopped in quaters

For Garnish:
1    Teaspoon salt
1    Cup Canola Oil
1     Tomato, thin sliced
1     Small Onion thin sliced
5     Large leaves romaine lettuce shredded                                                                                                                                                                                                                                1    Jar San Marcos Red nacho Jalapeños
1    Jar San Marcos Pico de Gallo Salsa
1     Avocado sliced
100gms    Fetta Cheese Crumbled
100ml    Sour Cream
1    Can San Marcos Refried Black Beans

Heat 1/3 of the oil in a deep pot in high heat, brown the meat in batches, put all the browned meat in a plate. Place the beef back in the pot cover with water, add the bay leaf, onion, garlic and salt. Bring to the boil and skim off any film that comes to the surface. Cook for 2hrs or until the meat is cooked. Leave to cool and shred lightly with your fingers or with 2 forks. Reserve.

Warm 4 of the tortillas in the microwave for 40 seconds. Place 2 tablespoons of the shredded beef across each tortilla, roll up and secure with toothpicks (sliding them into the flap while holding them almost parallel to it. The taco should resemble a spring roll). Cover with plastic wrap or a moist tea towel. Continue the same procedure with the rest of the tortillas.

Carefully heat the oil in a saucepan and drop the taco into it. You can use a deep-fat fryer to cook several tacos at once. Fry until crisp, turning occasionally, until all sides are lightly browned, about 4 minutes. Drain on paper towels and keep warm in a low oven while frying the remainder.

In the meanwhile, open the beans’ can and heat them in a saucepan for about 5 minutes in a low-medium heat, keep cover and set aside.

On a large plate, serve 3 Tacos side by side, then add the shredded lettuce and top with cream, tomato, onion, avocado, Pico de Gallo Sauce , red nacho jalapeños and sprinkle with cheese and salt.

Serve immediately with refried beans at side.

NOTE: You can cook the meat the day before or in advanced (boiled, or in the oven, or in slow cooker or pressure cooker) the meat can be freeze and use when need it.