This post is part of a compensated campaign, however all opinions and recipe are 100% my own. Shredded beef cooked in a dried pepper sauce is one of the many common fillings for the popular “Tacos Mañaneros” (morning tacos) and “Tacos de Canasta” (basket tacos). The type of peppers and spices used differ from state to state and region to region. The tacos are served warm with salsa verde and pickled jalapeño peppers, and, in some states, topped with shredded cabbage or lettuce.
This recipe is inspired by one of my aunts: I remember how she would make flour tortilla tacos with this meat, and serve them for breakfast for my cousins and I (and these memories come back to me every time I prepare this recipe). Even though this dish contains Guajillo peppers, it is not that spicy, since the Guajillo peppers are mild, even more so when the tomato is added to the sauce (this makes it an enjoyable dish for kids, too). I’m taking advantage of the ready-made Guajillo Red Sauce by HERDEZ (a well-known brand in Mexico), since they use natural ingredients in their products.
- 3 cups of HERDEZ Guajillo Cooking Sauce
- 1 garlic clove, peeled
- 1 1/2 lb. skirt steak, cubed
- 1/3 medium onion
- 2 bay leaves
- 1 large tomato, chopped
- ¾ teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 tablespoon vegetable oil
- 1 large potato, cooked and cut in cubes*
- Salt and pepper to taste
- 12 corn tortillas or 12 small flour tortillas
- Potatoes are optional
- You can use pork shoulder instead of beef.
- If you prefer to make your own guajillo salsa, roast the peppers, and then soak for 20 minutes in water before you process them in the blender.
1. Cook the meat with onion and 1 bay leaf in a large stock pot covered with water until meat is tender and can be shredded easily. About 1 ½ hour or 35 minutes in a pressure cooker.
2. Place 1 cup of the Guajillo sauce, chopped tomato, garlic clove, bay leave, cumin and oregano into the blender, process until you have a smooth sauce. Set aside.
3. Once meat is tender, remove it from the pot and shred finely.
4. Heat the oil in a skillet over a medium heat; add the guajillo sauce from the blender and the rest of the Herdez cooking sauce.
5. Add the shredded meat and the cooked potatoes, season with salt. Keep cooking for about 15-18 minutes to allow the flavors to blend.
6. Warm the tortillas and form the taquitos, placing some of the filling in the center of each tortilla and fold or roll. Garnish with a side of lettuce, tomato slices and crumbled cheese.