Cinco de Mayo came and went, but my beef barbacoa tacos kept on going! Earlier this week I was overwhelmed and not sure of what to make or whether we should venture out for some delicious cuisine de Mexico. I'm so glad we stayed home and cooked. Here's what I did:
Ingredients: for the beef tacos... - 1 three pound chuck roast - 3 cups of beef stock - 2 cups of veg stock - 2 tbsp smoked pimenton - 1 tbsp cumin seeds - 3 dried New Mexico chilis - 4 dried jalapeños - 5 ramps, sliced in half (substitute garlic) - 2 large scallions (substitute a small onion) - 1 bunch of cilantro, washed & chopped - corn tortillas - feta cheese - olive oil - salt & pepper
for the slaw... - 1 small red cabbage, shredded - 1 large carrot, shredded - 2 limes, zested & juiced - 1 lime, zested & juiced - 6 oz of plain greek yogurt - 1 tbsp of mayo - 1 avocado - 2 scallions - salt & pepper
for the beans... - 16 oz of pinto beans - 1 cup of stock, veg or beef - 1 dried fish pepper - 1 ramp, halved - 1 tomato, diced - 1 red onion, diced - chipotle chèvre (substitute other goat cheese or feta) - olive oil - salt & pepper
Method: the beef... - Prep the chuck roast: pat it down and let it rest while you make the cooking liquid. Add half of the pimenton and some salt and pepper to the top. - In a cast iron skillit, add cumin seeds, new Mexico chilis and jalapeños. Toast on both sides. Add the chilis (both NM & Jalapeño) to a heat resistant bowl. Cover with hot water and steep for 8-10 mins. When soft, remove stems. - Add the chilis and cumin seeds to a food processor. Blitz until they are broken up. Toss in 1 chopped up scallion and 2 of the ramps. Pulse and add some olive oil and some of the liquid from the chili soak. - Preheat the oven to 325, rack to the middle - In a large dutch oven (that has a lid), add olive oil and raise the heat to high. Carefully add the chuck roast (season side down) and sear. Add the other half of the pimenton and some salt & pepper to the top half. Flip after a crust forms, and cook another 5-8 mins. - Add the remaining ramps and scallions and cook for a min. Then add the beef and veg stock. Gently lift the roast to make sure it gets underneath. - Stir in the chili mixture and bring to a simmer, cover and into the oven for 90 minutes - While the meat slowly roasts, this is a two-part process. You might want to pull the slaw together so it can mellow in the fridge. - At the 90 minute mark, flip the beef and lower the heat to 275. Cover and back into the oven for 45 mins. Time to warm up the beans. - When the beef is done, shred it in the cooking liquid and let it mellow. I let mine chill for 20-30 mins before taco building commenced. - We got a little fancy with the taco shells. I broiled them flat at 500 for a few mins, when pliable, I flipped them in half, slid a cork in to keep it open then sprinkled feta and pimenton. I broiled them at 500 for a few mins more and they came out great. A little chewy a bit crispy. Takes me back to my childhood.
the slaw... - In a non-reactive bowl, add in your yogurt, mayo, citrus zest and juice. Mix well and season with salt and pepper. Stir in your shredded carrot and cabbage, scallions and avocado. Cover with a lid or plastic wrap and rest in the fridge. - open a beer, insert a lime and chill
the beans... - This recipe uses either cooked & frozen beans, or canned - In a sauce pan, warm olive oil with ramps and scallions - After the veg is soft add the beans, coat in the olive oil and add your stock - Season with salt & pepper and clamp on the lid. Let these slowly warm up while the beef finishes up.
When it's all done, plate it up. Add a little avocado slaw to your taco, a little cilantro here and there. Chipotle chèvre on the beans and a margarita to wash it down! Hope your Cinco de Mayo was as tasty as mine! What did you have?