Скачать или смотреть In the Kitchen with David EPISODE THREE Street Tacos

Slow Roasted Shreeded Beef for Mexican street Tacos

What you need:
1 cup salsa roja
Leftover 2/3 onion from salsa roja recipe
3 Bay leafs
1 3-5 pound chuck roast (with nice marbling)
White Corn Tortillas lightly fried in vegetable oil

What to do:
Slice the remaining onion into thin rings and line the bottom of a slow cooker.

Place the chuck roast atop the onions, salt and pepper the meat,and pour over salsa roja
Add the bay leafs around the roast and cook on low for 8-10 hours until fork tender.
Once cooked use 2 forks to shred the beef.
Retain the beef liquid.
Use immediately or refridgerate and and serve later, to reheat quickly sauté the beef in a sauté pan with saved beef liquid.

Lightly fry white corn tortillas in vegetable oil (no more than five or six seconds a side).

Plate and serve.

Salsa Roja

What you need:
6-8 Roma tomatoes
1/3 White Onion
1 clove garlic
3-6 chilies de arbos (depending on taste and how hot you desire)

What to Do:

Place all ingredients in a sauce pan large enough that all tomatoes are on one level, cover the tomatoes just 3/4 of the way with water and bring to a boil.
Boil the tomatoes and ingredients until the tomatoes and dried chilies de arbos are softened. Purée the mixture and add kosher salt to taste.

Use this salsa to top street tacos and as a marinate for your chuck roast if making shredded beef street tacos