Carne Deshebrada a la Nortena. Braised beef with tomato and chiles is a very typical taco filling throughout Mexico, but the northern states of the country really love it. Just like Texas here in the states, northern Mexico loves its beef and chiles. And why not? Cow is a tasty little critter.
Ingredients
- 1 lb boneless beef chuck, cut into 1.5" pieces
- 1 tsp salt
- 1 yellow onion
- 4 garlic cloves, peeled
- 4 tbs non-hydrogenated lard
- 4 roma tomatoes, roasted, cored, seeded, peeled, chopped
- 2 green onions, chopped 1/4" wide
- 2 serrano chiles, stemmed, seeded, chopped
- Salt
Directions
- Boil 2 quarts of water in a large pot.
- Add the meat and salt. Skim off any foam that surfaces in the first few minutes of cooking.
- Add one onion, halved and 2 garlic cloves, halved. Partially cover and simmer on medium-low for 45–60 minutes.
- Let the meat cool in the broth, strain the liquid and spoon off any fat that surfaces.
- Shred the meat and pat dry with paper towels.
- Dice the remaining onion and mince the remaining garlic. Heat some more lard in the pot over medium-high.
- Add the onion and beef and brown 8–10 minutes.
- Reduce the heat to medium and add the garlic, tomato, green onion and chile. Cook until the tomato softens, about 4 minutes.
- Add 2/3 cup of the broth and simmer until the liquid evaporates, about 10–15 minutes.
- Salt to taste and serve with cabbage leaves.
Serves 4.
adapted from: Rick Bayless
