Mexican Street Tacos

Today, we are making my Mexican street tacos and they are to die for! This is a great recipe because the ingredients are simple and if you don’t count the toppings, it’s a one pot wonder. It’s perfect for entertaining large crowds or for an easy week night dinner. Either way, whoever gets their hands on these will be very happy.

I start with a 3-4lb beef rump roast (or whatever you like to use for pot roast), white onions, garlic, crushed tomatoes, green chilies, chipotle peppers in adobo sauce, some lime juice, brown sugar and beef stock.

Next, season the rump roast with some Kosher salt, pepper and garlic powder.

Then, I throw the garlic and onions into a large Dutch oven with about 2 tablespoons of olive oil and cook until the onions start to soften.

Add in the green chilies.

Next, add the crushed tomatoes.

After adding the green chilies and crushed tomatoes, add the adobo sauce from the chipotle pepper can. I usually throw in a few of the peppers, but if you don’t like it spicy, just use the sauce.

Then add the juice of two limes.

Now, add in the brown sugar.

Add the beef stock so that the roast is almost covered.

Cover your pot and place the beef in a 275 degree oven and cook for about 4 hours or until the beef starts to fall apart.

When the beef is falling apart, remove the roast from the juice and shred it on a plate using two forks. If you are struggling to pull it apart, pop it back in the oven- it needs a little longer!

 Now, get your toppings ready! I will top these with a chipotle sour cream, some fresh cilantro and lightly pickled red onions.

For the pickled onions, I just soak some thinly sliced red onions in about 1/2 cup of red wine vinegar, a pinch of kosher salt and 1 tablespoon of honey. You can do this while the beef is in the oven, but if you forget (like me), they just need to soak for about 30 minutes to get the right flavor.

The chipotle sour cream is a simple way to take these street tacos to the next level. I just mix 2 tablespoons of the adobo sauce from the chipotle pepper can and a pinch of salt in with about 1 cup of sour cream.

Now it’s time to put these guys together! I start with a soft flour tortilla, add some of the shredded beef, and then I like to get some of the sauce and onions from the pot and add it to the taco. Next, I add the pickled onions, some chipotle sour cream and top with cilantro. Add a tiny squeeze of fresh lime and enjoy!

{Shredded Beef}

Ingredients

• 3-4lb rump roast

• 3 teaspoons garlic powder

• 3 teaspoons Kosher salt

• 3 teaspoons pepper

• 2 tablespoons olive oil

• 1 28oz can crushed tomatoes

• The juice of 2 limes

• 2 large white onions, chopped

• 4 cloves garlic, smashed

• 2 7 oz can green chiles

• 1 110z can chipotle and adobo sauce {if you like it hot, use the entire can of chilies and sauce. If not, just use the sauce, but make sure to reserve about 2 tablespoons of the sauce for the chipotle sour cream)

• 2 tablespoons brown sugar

• 1 8 oz box beef stock, you just need enough stock to almost cover the roast

Directions

• Preheat the oven to 275

• Season the beef with the garlic powder, salt and pepper

• Heat 2 tablespoons of olive oil in a large Dutch oven or large pot over a medium/high flame

• Add the onion and garlic to the pot and cook for about 5 minutes until the onion starts to become translucent

• Place the beef into the pot

• Add the crushed tomatoes, green chilies, adobo sauce from the chipotle peppers, lime juice and brown sugar

• Add in just enough beef stock to almost cover the beef

• Cover the pot with a lid and place into the 275 degree oven

• Cook for 4 hours or until the beef begins to fall apart

• When the beef is falling apart, remove the roast from the juice and shred it using two forks

• When the beef is shredded, I like to add it back into the pot to soak up some of the juices

{Lightly Pickled Red Onions}

Ingredients

• 1/2 red onion, thinly sliced

• 1/2 cup red wine vinegar

• 1 tablespoon honey

• 1/2 teaspoons Kosher salt

Directions

• Pour the red wine vinegar, salt and honey over the thinly sliced red onions and let sit for up to 4 hours

{Chipotle Sour Cream}

Ingredients

• 1 cup sour cream

• 2 tablespoons of adobo sauce from the chipotle pepper can

• 1/2 teaspoon Kosher salt

Directions

• Mix the sour cream, adobo sauce and salt together in a bowl and set aside for at least 15 minutes before serving

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