Coca-cola shredded beef taco

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  • 1 tablespoon lard or olive oil
  • ¼ cup diced onion
  • 2 large cloves garlic, peeled and sliced
  • 3 medium ancho chiles, seeded and stemmed
  • 2 large guajillo chiles, seeded and stemmed
  • ½ teaspoon cumin seed
  • 1 cup canned diced tomatoes
  • 1 teaspoon dried Mexican oregano
  • Kosher salt
  • 1½ cups water
  • 2 pounds chuck roast
  • 1½ cups Mexican-bottled Coca-Cola (cane-sugar sweetened)
  • 1 bay leaf
  • Warm corn or flour tortillas
  • Diced white onion
  • Diced avocado, lightly salted
  • Cilantro sprigs
A note about the ingredients: I bought the dried chiles from that kitchen store in Ottawa, as well as the Co-op in Humboldt! I've included a picture. You might be able to find them at Bulk Barn, maybe Petra Market on Pinehouse drive (I have yet to go there), maybe Ingredients, and definitely check the Co-Op. I'm not sure if any of the Mexican grocery stores that used to be here are still in operation. You just cut the stem off, and take out the seeds, and chop them up, basically. They are softened when they cook in the sauce. For the cola, I used regular Coca-Cola, but the Mexican stuff would be Jarritos which you can usually find in a grocery store.
  1. In a heavy 2-quart saucepan, heat half the lard or olive oil. Sauté the onion and garlic for 1 minute. Tear the cleaned chiles into pieces, add them to the pan, and cook over medium heat, stirring often, until the onions are soft. Add the cumin seed, diced tomatoes, oregano, 1 teaspoon salt, and the water. Simmer slowly for 20 minutes, or until the chiles are softened. Puree the sauce in a blender until very smooth.
  2. If you're not using a slow cooker, heat the remaining lard in the same pan. Cut the beef into several large chunks and brown it on all sides. I put it directly into the slow cooker at this point.
  3. Pour the Coca-Cola into the blender jar, swirl to dissolve any sauce still clinging to the sides, and add it to the pot or slow cooker. Add the bay leaf. Cover the pan, reduce the heat, and simmer until the beef is tender, about 1½ hours, or cook in the slow cooker for a while!
  4. Cool the beef in its cooking liquid for 20 minutes, then transfer it to a cutting board and shred or cut it into ½-inch pieces. Simmer the sauce until it is slightly thickened, another 5 minutes or so, stirring often. Taste and add more salt if desired (it was desired). Remove the bay leaf.
  5. Toss the meat with the sauce to moisten it and roll it up in warm tortillas with diced onions, avocado, and cilantro. Serve very hot, with more sauce on the side.
 We made rice, and it seemed to want to be rolled up into a burrito with the rice and stuff. I put the tortillas on a skillet first, so they were kind of puffed up and toasted in spots.
 
 

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