Hello, my friends! Today, I bring you the most delicious Shredded Beef and Potato Steamed Tacos, a recipe full of flavor and tradition. Whether you're looking to feed a crowd or simply craving an authentic Mexican dish, these tacos are the perfect choice. Let's get started with this hearty and satisfying meal, courtesy of Cocina Con Gabby's kitchen!
Ingredients:
- 1 kg (2 lbs) beef (suitable for shredding)
- 3-4 medium potatoes, cut into large cubes
- 2 bay leaves
- 2 garlic cloves, plus 4 more for the oil
- 1/4 onion, plus a small quarter for the oil
- A handful of cilantro
- Salt, to taste
- 1 cup oil (for chili oil)
- 7 guajillo chilies, cleaned, stem and seeds removed
- 2 tomatoes
- 6 guajillo chilies (for sauce), cleaned, stem and seeds removed
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper, ground
- 2-3 canned chipotle chilies
- 1 teaspoon chicken bouillon powder (optional)
- Corn tortillas (30 to 33 for serving)
- 1-1.5 onions, sliced (for garnish)
- Jalapeño peppers (for garnish)
- Red sauce (recipe provided in the video)
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Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: ~2 hours 40 minutes
Equipment: Large pot, skillet, blender, strainer, steamer, comal or pan for tortillas
Servings: Makes 30-33 tacos
Instructions:
1. Start by cooking the beef. In a large pot, bring water to a boil and add the beef, bay leaves, two garlic cloves, a quarter of an onion, some cilantro, and salt to taste. Let it cook for 1.5 to 2 hours or until the beef is tender.
2. While the beef is cooking, prepare the potatoes. Boil the cubed potatoes until fully cooked, then strain and set aside.
3. To create the chili oil, heat a cup of oil in a skillet over medium heat and add four garlic cloves and a small quarter of an onion. After a minute, add the 7 cleaned guajillo chilies and fry for another two to three minutes, until the chilies change color. Remove from heat and let cool before blending. Blend with 1.5 teaspoons of salt—strain and set aside the oil.
4. Once the beef is tender, remove it from the pot, shred it well, and set aside. In the same pot, boil two tomatoes and an additional 6 cleaned guajillo chilies for 15 minutes.
5. Transfer the boiled tomatoes and chilies to a blender, adding a little salt, 1/4 teaspoon of ground cumin, oregano, black pepper, the canned chipotle chilies, one garlic clove, and a cup of the beef's cooking broth. Blend until smooth.
6. In a skillet with a bit of hot oil, add the blended sauce and let it fry for about 2 minutes. Then, incorporate the shredded beef and the cooked potatoes. Using a potato masher or a glass, mash the potatoes into the mixture until well combined. Add more salt to taste and the optional chicken bouillon powder. Cook for an additional 2 minutes, ensuring the filling is not too wet.
7. Prepare the steamer by placing it over a pot with boiling water. In a separate pan, heat the sliced onions and optional jalapeño peppers with a bit of the chili oil until softened and set aside some onions and peppers for garnishing the tacos later.
8. Warm the tortillas on a comal or pan, brush them lightly with the chili oil, add the beef and potato filling, fold them into tacos, and place them in the steamer.
9. Once all the tacos are in the steamer, add the remaining onions and jalapeños on top. Steam the tacos for 8-10 minutes, being careful not to overcook to prevent the tacos from breaking.
10. Serve the tacos hot, garnished with the onions, jalapeños, and accompanied by a red sauce. Enjoy your deliciously steamed tacos!
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Remember to check out Cocina Con Gabby's YouTube channel for more amazing recipes: https://www.youtube.com/@CocinaConGabby
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