Tuesday, January 19, 2010
Shredded Beef Tacos
I love tacos sooooo much.
If I ever get married, it is my dream to have a taco stand in a field to feed all my friends. Hopefully there will be some tamales too... I discovered those in Mexico and have been craving them since, I will soon try to make some.
To prepare the tacos, I had to use my trusty pressure cooker.
I stared at it as it hissed, it still scares me. But it is ever practical!!!
It cooked half a beef roast in about 40 minutes. It was pull apart tender. Incredible. The pressure cooker has become my new best friend. The difference between 'real beef' and ground beef was amazing, major upgrade.
For the beef:
Sear the roast in the pressure cooker. Then add your seasonings:
2 Tbsp Spanish Paprika
1 Tbsp granulated garlic
1 Tbsp ground cumin
1 Tbsp chili (or any dried peppers - I had huge ones that I bought in a Mexican store in Mtl but forgot the name...)
1 1/2 cups beefstock
1 tsp tomato paste ( I freeze it in handy portions...)
2 cloves garlic, minced
2 bird's eye chili, chopped (you could use more authentic chilies, this is all I had)
Close the pressure cooker and let it go for about 40 minutes, the meat should be tender and tasty when you open it! Once the pressure is released and that you can open the cooker, put it back on the stove and cook down the sauce. This sauce was pretty spicy, if you like it less spicy, hold back on the spices in the cooker and adjust as you are reducing the sauce.
I use Philippe de Vienne spices, they are really tasty. It is worth it to invest in good spices.
These can be purchased online (email me if you want to buy some, I will get some more, ha ha!)
or in some stores around the city (I know La Brulerie in Hull had them), or, go to the Jean Talon market in Montreal.
It is also very much worth it to take the time to roast whole spices and then grind them. I always do it for cumin.
We served the tacos with sauteed onions and peppers, shredded lettuce, scallion, cilantro, sour cream, 5 year old cheddar.