Ingredients

8 dried guajillo chiles, stems and seeds removed, rinsed

1 garlic clove

½ white onion

¼ cup cilantro, chopped

1 teaspoon seasoning salt

2 tablespoons avocado oil

25 corn tortillas

Ingredients for taco filling:

1 ½ lb. Certified Hereford Beef Chuck Shoulder Clod

2 tablespoons of avocado oil

2 cups Yukon gold potatoes, peeled and chopped in small cubes

2 Roma tomatoes, chopped

½ cup white onion, chopped

1 serrano chile, seeded and chopped

⅓ cup cilantro, chopped

½ teaspoon sea salt

½ teaspoon coarse ground black pepper

¼ teaspoon ground cumin

½ teaspoon garlic powder

Instructions

• Items you will need:

  • Parchment paper (5 sheets)
  • Wicker Basket

  Preparation Time: 25 minutes
  Total Time: 1 hour 30 minutes
  Servings: 25 tacos

   

  Pro Tip
  Make sure you avoid over-hydrating the tortillas with meat and stew juices.

  Directions:

  • Line a wicker basket with 3 sheets of parchment paper, leaving an overhang to cover tacos.
  • In a large, covered stock pot, boil dried guajillo chiles in water for a few minutes. Remove from heat and let cool.
  • In a blender, place boiled and peeled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of the chile water. Blend until smooth.
  • Heat avocado oil in a large sauté pan. Pour blended chile mixture into pan and cook for 2 minutes, stirring frequently. Remove from heat and cover.

  Steps for Taco Filling:

  • Cook Certified Hereford Beef espaldilla de res then shred and set aside.
  • In a large saute pan heat oil over medium heat.
  • Add potatoes and continue cooking for 10 minutes.
  • Add shredded beef, tomatoes, onion, serrano chile and cilantro. Stir to combine and then season with salt, pepper, cumin and garlic powder.
  • Cover pan and cook until potatoes are tender; approximately 5 minutes.
  • Uncover pan and cook for another 5 minutes or until liquid has evaporated.

  Assembly:

  • Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
  • Dip tortillas, one at a time, in sauce covering both sides.
  • Transfer dipped tortillas to a large plate and fill with beef and potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
  • Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
  • Let tacos rest and steam in basket for 1 hour before serving.