Tacos de Ropa Vieja

SUBSCRIBE:
WEBSITE:
BUSINESS INQUIRY: [email protected]
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
TWITTER:
INSTAGRAM:
FACEBOOK:
PINTEREST:
HIGHLIGHTED TOOLS:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vitamix:
Induction Stove Top:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Cleaver:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
All-Clad Grill:
All-Clad Strainer:
All-Clad Mixing Bowls:
Glass Bowls:
Cheese Board:
Marble Slab:
Temperature Gun:
Pastry Bag:
Measuring Spoons:
Squeeze Bottles:
Sheet Tray:
Silpat:
Wire Whisk:
Offset Spatula:
Pasta Maker:
Ring Molds:
Hand Grater:
Box Grater:
Pepper Grinder:
Mini Carafe:
Mini Glass Pitcher:
Porcelain Dish:
Tart Ramekin:
Glass Ramekins:
Ice Cream Scoop:
Metal Canoli Mold:
Waffle Iron:
Gnocchi Board:
INGREDIENTS:
2 lbs beef brisket, short rib, or flank steak
1 bottle blonde beer
3 cups beef stock
2 cups water
1/2 white onion
1 whole garlic clove
1 cup canned peeled tomatoes
2 serrano peppers (mostly seeded)
1 bay leaf
1 tbsp oregano
2 sprigs of thyme
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp spanish paprika
3-4 corn tortillas
1/2 cup sugar
2 tbsp apple cider vinegar
1/2 cup water
2 sliced green and red jalapeño peppers
1 bunch of cilantro
1/4 cup grilled corn
2 tbsp chopped red onion
1 tbsp fresh lime juice
3-4 tbsp cotija cheese
3-4 tbsp olive oil
3-4 tbsp canola oil