Toasted corn tortillas, loaded with incredible juicy shredded beef, with summery pineapple salsa, and avocado. A squeeze of lime over everything and you've got the perfect weekend lunch!
In a medium bowl, mix spices, salt, pepper, until you have a homogeneous spice mix. Place the beef on a large board or plate, generously season all sides while patting the spices so they stick on the beef cubes.
Heat a large braiser or pot. Add 1 1/2 tbsp of olive oil ans start searing beef cubes on all sides on medium heat. Divide the beef into batches if you need to; if you overcrowd the braiser, the meat will steam and will not sear well. This step should take around 20 Minutes if you have 2 batches. When all the beef cubes get a rich dark color, remove them from braiser, and set aside.
Add 1/2 tbsp olive oil to the meat juices, sauté onions, garlic, dried chili for 5 Minutes or until fragrant. Deglaze with 1 tbsp lime juice and orange juice, then add lemon zest and stir. Add chopped tomatoes and 1 1/2 cup water. Return beef to the braiser, cover, and simmer on low heat for 2 Hours. Remove the lid and simmer for 45 Minutes to thicken the sauce slightly. At this stage the meat will be so tender and easy to shred. The best way to do it is to remove beef from the sauce and shred it on a big board. Return shredded beef to the sauce and simmer it for 15 Minutes with no lid.
To make the salsa, heat a griddle pan, grill pineapple slices, onion, chili until charred on all sides. Roughly chop everything, season with salt, pepper, add lime juice, chopped cilantro, and mix.
To serve, quickly warm the tortillas to get some color on them. In each plate, spoon in the juicy shredded beef on a warm tortilla, top with sweet salsa, avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortilla up with your hands, and enjoy!
Ingredients
Directions
In a medium bowl, mix spices, salt, pepper, until you have a homogeneous spice mix. Place the beef on a large board or plate, generously season all sides while patting the spices so they stick on the beef cubes.
Heat a large braiser or pot. Add 1 1/2 tbsp of olive oil ans start searing beef cubes on all sides on medium heat. Divide the beef into batches if you need to; if you overcrowd the braiser, the meat will steam and will not sear well. This step should take around 20 Minutes if you have 2 batches. When all the beef cubes get a rich dark color, remove them from braiser, and set aside.
Add 1/2 tbsp olive oil to the meat juices, sauté onions, garlic, dried chili for 5 Minutes or until fragrant. Deglaze with 1 tbsp lime juice and orange juice, then add lemon zest and stir. Add chopped tomatoes and 1 1/2 cup water. Return beef to the braiser, cover, and simmer on low heat for 2 Hours. Remove the lid and simmer for 45 Minutes to thicken the sauce slightly. At this stage the meat will be so tender and easy to shred. The best way to do it is to remove beef from the sauce and shred it on a big board. Return shredded beef to the sauce and simmer it for 15 Minutes with no lid.
To make the salsa, heat a griddle pan, grill pineapple slices, onion, chili until charred on all sides. Roughly chop everything, season with salt, pepper, add lime juice, chopped cilantro, and mix.
To serve, quickly warm the tortillas to get some color on them. In each plate, spoon in the juicy shredded beef on a warm tortilla, top with sweet salsa, avocado wedges, and cilantro leaves. Serve with lime wedges, pick the tortilla up with your hands, and enjoy!