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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside. | 2. Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt. | 3. For the simple salsa: | 4. To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry. | 5. To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves. | 6. leaves. | 7. Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. | 8. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shoulder	2	lb		1260.2695	0.0	184.5978	58.2081
kosher salt black pepper			ground	-	-	-	-
extra virgin olive oil				-	-	-	-
garlic clove	2		smashed	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
ancho chile powder	1	tablespoon	dried	-	-	-	-
cayenne pepper	1	tablespoon		16.854	3.0014	0.6365	0.9153
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
bay leaf	3			-	-	-	-
vegetable oil				-	-	-	-
corn tortilla	6			-	-	-	-
kosher salt				-	-	-	-
white cabbage	3	cups	shredded	-	-	-	-
cilantro leaf	1/4	bunch		1.84	0.2936	0.1704	0.0416
tomato	1	can	drained recommended	62.068999999999996	13.7631	3.2384	0.5397
red onion	1		chopped	60.0	14.01	1.65	0.15
serrano chili	1			-	-	-	-
garlic clove	1		chopped	-	-	-	-
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
kosher salt				-	-	-	-
black pepper			cracked	-	-	-	-
extra virgin olive oil				-	-	-	-
avocado	6		ripe	-	-	-	-
lime juice	3			7.5625	2.5469999999999997	0.127	0.0212
yellow onion	1		chopped	-	-	-	-
garlic clove	1		smashed minced	-	-	-	-
serrano chilies	2		cut	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
extra virgin olive oil				-	-	-	-
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.