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Crispy Tacos Recipe

Name: Mitla Cafes Crispy Tacos Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.2 kg beef chuck roast (boneless); 1 medium onion; 4 count garlic cloves, minced; 480 ml beef broth; 2 tbs tomato paste; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 12 count small corn or flour tortillas; 2 cups shredded iceberg lettuce; 1 large tomato, seeded and diced; 2 cups bright yellow shredded cheddar cheese; 2 count lime wedges; 0 to taste hot sauce or salsa; 250 ml vegetable oil (for frying tortillas); 0.5 tsp kosher salt (for tortillas)

Inspired by Mitla Cafe

Time3h 30m

Serves6

shredded beef topped with lettuce, tomatoes and that bright yellow shredded cheese

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Ingredients

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Beef filling

2 2/3 lb (1.2 kg) beef chuck roast (boneless)

1 medium Onion

4 count Garlic cloves, minced

2.03 cup (480 ml) beef broth

2 tbs tomato paste

2 tsp Ground cumin

1 tsp Chili powder

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

Taco assembly & toppings

12 count small corn or flour tortillas

2 cups shredded iceberg lettuce

1 large tomato, seeded and diced

2 cups bright yellow shredded cheddar cheese

2 count Lime wedges

0 to taste hot sauce or salsa

1.06 cup (250 ml) vegetable oil (for frying tortillas)

1/2 tsp kosher salt (for tortillas)

Method

Beef filling

Sear the beef

Pat the chuck roast dry and season all over with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When oil is shimmering, sear the roast 3–4 minutes per side until well browned. Transfer roast to a plate.

Cook aromatics

Reduce heat to medium, add the chopped onion to the pot and cook 5–6 minutes until softened and lightly browned, stirring occasionally. Add minced garlic and cook 30–45 seconds until fragrant.

Build braising liquid

Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1 minute. Pour in 480 ml beef broth, scraping up browned bits from the bottom with a wooden spoon.

Braise the beef

Return the seared roast to the pot. Bring liquid to a simmer, then cover and either transfer to a 160°C (325°F) oven or reduce stovetop heat to low. Cook until beef is fork-tender and pulls apart easily, about 2.5–3 hours in the oven or 2.5–3 hours simmering on the stove. Check after 2 hours and add a splash more broth if liquid has nearly evaporated.

Shred the beef

Remove the beef to a cutting board, let rest 10 minutes, then shred with two forks into bite-sized strands. Skim excess fat from the braising liquid and spoon a few tablespoons of the strained liquid back into the shredded beef to keep it moist. Taste and adjust seasoning with salt if needed.

Tortillas & assembly

Crisp the tortillas

Pour about 1/2 inch (approx. 250 ml) vegetable oil into a heavy skillet and heat over medium-high until shimmering and a small piece of tortilla sizzles when dropped in (about 180°C / 350°F). Working in batches, fry each tortilla 15–30 seconds per side until edges are crisp and light golden but still pliable. Use tongs to fold the tortilla into a taco shape while frying, or fry flat and fold immediately after removing to drain on paper towels. Sprinkle lightly with 1/2 tsp kosher salt distributed across batches. Drain on paper towels.

Prepare toppings

While tortillas are frying, shred the lettuce, dice the tomato and measure the shredded cheddar. Warm the shredded beef briefly in its pan over low heat if it has cooled.

Assemble tacos

Place a fried tortilla on a plate. Add about 80 g (roughly 1/6 of the prepared beef) shredded beef to each tortilla (roughly 2 heaping tablespoons). Top with a small handful (about 2 tablespoons) shredded lettuce, 1–2 tablespoons diced tomato, and a generous sprinkle (about 2 tablespoons) of the bright yellow shredded cheddar. Add hot sauce or salsa to taste and a squeeze of lime. Repeat for remaining tortillas.

Serve

Serve tacos immediately while tortillas are still crisp. Pass extra lime wedges, hot sauce and remaining shredded cheese at the table.