Tacos are rustic, casual, comfortable...perfect for the 3 of us Ulins at home or when we have friends over. As with all my meals, the aim is to use the best ingredients, then "elevate".
Tonight, we'll do shredded beef for the main filling component. This requires a flavorful cut, infused with flavor, prepared properly and complimentary additions.
With most of my meat/fish selections, I consult my favorite, local butchery staff at Sunny Farms. His recommendation was a beef cross rib roast. The roast is slathered in Balsamic Vinegar,then freshly ground sea salt and pepper is applied and massaged into the surface.
Each side of the roast is heavily seared to seal in juices and to create the caramelized crust. YUM!
The seared roast, onions and garlic are added to another preheated pot, a pressure cooker, with 1 large can of mild enchilada sauce and another large can of organic diced tomatoes. 6-10 stalks of fresh cilantro, 3 Tablespoons of dried, ground cumin and 2 Tablespoons of dried thyme are added for depth of flavor. The lid is placed securely to pressurize and the heat is reduced to low after the internal pressure reader shows a medium level of pressure. The efficiency of the pressure cooker allows a lower temp and protects the tomato sauce from burning. The meat/sauce combo infuses for about 40 minutes, depending on your sear level and size of the roast. Mine was about 1 1/2 lbs.
Depressurize and extract the roast from the sauce. Rest the roast on a cutting board for at least 15 minutes (to let the internal juices disperse throughout the roast). The roast should be "fork tender" at this point and TANTALIZING!
Toasting the fresh corn tortillas adds another layer/depth of flavor to your tacos. I enjoy the slightly crisp exterior, while the center remains moist.
Hasta luego mis amigos!
See you soon my friends!