Orange-Braised Beef Tacos
A two-hour flight to Mexico
Slow-cooked beef straight from the pot with frozen mezcalitas.
Chances are you have tried tacos at least once in your life. I find something special and familiar in slow-cooked recipes. It was one more day in Holbox, an island on the Yucatán Peninsula two hours north of Cancún, one more day when I wanted beef tacos.
I always loved Mexican food; until I went to Mexico. And there I loved it even more.
I sat down at a small place to eat, probably the least pretentious place on that street and when the tacos arrived they made a particular impression on me. “What have you put in here?” I asked spontaneously.
¿Por qué tiene el sabor dulce?
Why does it have a sweet taste?
They told me the recipe is made with orange juice. So I tried to reconstruct it and here we are. Ah and here's a fantastic mezcal they told me to try.
Creyente Cristalino Reposado
Creyente
Mexico · Oaxaca · 35.0%
Fruity mezcal with an elegant and smoky taste courtesy of the wooden barrel it was aged in.
Orange-Braised Beef for Tacos
TipPrep and cook time were measured at the original serving size — treat them as a starting point once you scale servings up or down.
Beef · Main course · Slow-cooked
Ingredients
TipCheck off what you already have before you go shopping.
- 500 gBeef shoulder
- 1Onion
- 2 clovesGarlic
- 2 tbspOlive oil
- 700 gCrushed tomatoes
- 700 gOrange juice
- Chilli flakes
- Salt
- Pepper
Method
TipCheck off each step as you go and follow the recipe without losing your place.
Thinly slice the onion and garlic.
Cut the meat into small pieces if not already done.
Heat the olive oil in a pot over high heat. Sauté the onion and garlic for 2–3 minutes until golden.
Meanwhile, toss the meat with the chilli flakes in a bowl until evenly coated.
Transfer the vegetables to a plate and in the same pot add the meat. Sear over high heat until browned on all sides.
Deglaze with the orange juice and let it reduce slightly for 1–2 minutes.
Add the crushed tomatoes. Rinse the packaging with a little hot water and add it to the pot until the liquid covers the meat.
Once it starts to boil, return the vegetables to the pot, lower the heat and simmer with the lid on for approximately 2 hours.
TipEvery few minutes, lift the lid and take a peek. The moment the liquid is gone and the bottom of the pan looks dry, pull it off the heat.
Remove the meat with a slotted spoon onto a chopping board and shred with a knife or by hand (with a glove) until it pulls apart easily.
Return the meat to the pot, season with salt and pepper, and cook uncovered over medium heat, stirring, until almost all the liquid has been absorbed.
Serving suggestion:Serve hot on small tortillas, ideally with homemade guacamole and frozen strawberry mezcalitas, made with Creyente Cristalino Reposado.