Tacos al Vapor (Steamed Tacos)

Dive into the vibrant flavors of Mexico with this classic recipe for street tacos. Featuring a rich and flavorful beef filling complemented by zesty pickled veggies and a homemade salsa verde, these tacos are a hit whether served on a casual weeknight or as part of a festive gathering.

Ingredients:

For the Tacos:

• 🌮 Street taco corn tortillas
• 🌶️ 2 ancho peppers
• 🌶️ 5 guajillo chilies
• 🥄 1/4 tsp cumin
• 🥔 2 medium potatoes
• 🥩 2 cups of shredded beef

For the Shredded Beef:

• 🥩 1 bottom round roast
• 🧅 1/2 onion, chopped
• 🧄 4 garlic cloves, minced
• 🌿 2 bay leaves
• 🌶️ 1 tsp black peppercorn
• 🧂 Salt and pepper to taste

For the Pickled Veggies:

• 🧅 1 onion, sliced
• 🥕 Carrots, sliced
• 🌿 Mexican oregano
• 🍶 Half &half of vinegar and boiled water

For the Salsa Verde:

• 🌶️ Jalapeños
• 🍅 Tomatillos
• 🧄 Garlic
• 🧅 Onion
• 🌿 Cilantro
• 🧂 Seasoning to taste

Instructions:

1. Prepare the Shredded Beef:
   • In a large pot, combine the bottom round roast with chopped onion, minced garlic, bay leaves, black peppercorn, and salt. Cover with water and bring to a boil. Reduce to a simmer, cook until the beef is tender and easily shredded, about 3-4 hours. Shred the beef and set aside.
2. Make the Chili Sauce:
   • Place the ancho peppers and guajillo chilies in a pot with hot water. Boil them until tender. Transfer the chilies to a blender, adding cumin and enough of the chili boiling water to blend into a smooth sauce.
3. Cook the Potatoes:
   • Boil the potatoes until fork-tender. Drain and roughly mash. Mix with shredded beef, a pinch of salt, black pepper, and chili sauce to taste.
4. Prepare the Pickled Veggies:
   • In a jar, layer sliced onions and carrots. Add Mexican oregano. Fill with half white vinegar and half boiled water. Seal and let rest for at least 30 minutes.
5. Make the Salsa Verde:
   • Blend jalapeños, tomatillos, garlic, and onion with cilantro and seasoning to taste.
6. Steam the Tortillas:
   • Line a steamer with a kitchen towel, plastic, and parchment paper. Layer tortillas at the bottom. Steam on high until soft, then turn heat to low and steam for 25 minutes.
7. Assemble the Tacos:
   • Layer warm tortillas with beef and potato filling. Top with pickled onions and carrots, a drizzle of salsa verde, and fresh cilantro.

Additional Information:

• Prep Time: 30 minutes
• Cook Time: 4 hours (including beef cooking time)
• Total Time: 4 hours and 30 minutes
• Equipment: Pot for boiling, blender, jar for pickling, steamer, large pot
• Servings: Makes about 12 tacos

Cooking Tips:

• Warm the tortillas before assembling to prevent them from cracking.
• Adjust the amount of chili in the filling to your preference for spice.
• Let the pickled veggies sit for longer for a more intense flavor if preferred.

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NoWayJoseCuisine
Tacos al Vapor (Steamed Tacos)