Growing up in rural Maine, my exposure to Mexican food was limited to Taco Day at school. Hard shells that were more like cardboard than actual food, chopped up iceberg lettuce, flavorless tomatoes and El Paso-seasoned ground beef. And I LOVED them.
So, when I arrived in California after college, it was like I had died and gone to heaven. Taquerias on every corner. I found my favorite little spots that used only the freshest and most flavorful ingredients. And quickly became a regular.
Nowadays, I am creating my own tacos at home. And they look NOTHING like the tacos of my childhood. This recipe that I have created is full of fresh, light and naturally flavorful ingredients – much like the tacos that I get from my favorite spot down the street. —Springer
Spicy Cabbage Slaw
cabbage, very thinly sliced
rice wine vinegar
zest of 1 lime
Shredded Beef Tacos
1 1/2 pounds
boneless beef chuck, trimmed and cut into 3" pieces
Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
Set aside in the refrigerator to cool until you are ready to serve.
Shredded Beef Tacos
Heat 1 tablespoon of oil in a large stockpot or Dutch oven over medium heat. Add the beef to the pot, turning often until all sides are lightly browned, about 3-5 minutes.
Add the broth, onion, garlic, cumin and cayenne. Season with a generous pinch of salt. Bring to a boil before reducing the heat to a simmer. Cover and continue cooking until the beef is tender, about 1½ hours. Once the beef is tender and beginning to fall apart, remove from the heat and break up remaining cubes with the back of a fork.
Preheat the oven to 300 degrees. Wrap the tortillas in aluminum foil, limiting the number of tortillas to 4-6 per foil packet. Place the tortillas in the oven until they are warmed through, about 10 minutes.
Top each tortilla with a generous spoonful of beef, cabbage slaw ans salsa. Sprinkle with cheese and enjoy.