Beef Tacos De Canasta - Certified Hereford Beef

Beef Tacos De Canasta

The perfect Certified Hereford Beef taco, cooked and spiced to perfection, placed in tortillas for a flavorful bite of an authentic Mexican dish.

Cook Time 1H 30M
Servings 25
Beef Tacos De Canasta

Helpful Hereford Tips

The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.

Nutritional Information




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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


  • 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.


    • 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.


    • 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.

About Chuck

Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.

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