Mexican tacos with braised beef

Ingredients:

Taco

• 900 g beef shoulder
• 2 crushed cloves of garlic
• 1 large onion, thinly sliced
• 1 can (800 g) of canned crushed tomatoes
• 1 tbsp ancho powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. ground cumin
• 3 bay leaves
• Vegetable oil for deep frying
• 6 medium fresh corn tortillas
• 3 cups finely shredded white cabbage
• Guacamole, see recipe below
• A quarter bunch of fresh coriander leaves
• Coarse salt and freshly ground black pepper

Simple salsa

• 1 can (800 g) of canned whole tomatoes, drain the juice into a separate container
• 1 small red onion, coarsely chopped
• 1 serrano pepper
• 1 clove garlic, coarsely chopped
• Juice of 2 limes
• 0.5 cup chopped cilantro leaves
• Extra-virgin olive oil, to drizzle

Guacamole

• 6 ripe avocados
• Juice of 3 limes
• 1 medium yellow onion, finely chopped
• 1 clove garlic, crushed and minced
• 2 serrano peppers, sliced ​​into rings
• 1 large handful fresh cilantro with stems, about 1/2 cup, finely chopped

Preparation:

1. Season the beef generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Add the garlic and beef to the pot, searing the meat slowly on all sides until a nice crust forms on the outside. Add the onion and let it brown lightly, about 3-4 minutes.
2. Add crushed tomatoes (fill a tomato can with water and add to the pot), spices, and salt and pepper to taste. Add just enough water to cover the meat. Bring to a boil, then reduce heat and simmer, covered, for 3 hours, until the meat is tender. Let the beef cool in the liquid. Shred the meat with two forks and set aside.
3. Heat a large saucepan with oil over medium heat. When the oil reaches 175°C (350°F), fry the corn tortillas one at a time. Place each tortilla in the oil and let it sit for about 30 seconds. Then, using the handle of a wooden spoon, press down on the center of the tortilla and fold it in half. Let it set for a few seconds, then drain on paper towels. Season the crispy taco pockets with salt.
4. To make salsaIn a food processor, puree all ingredients except the tomato juice. If the salsa is too thick, add more tomato juice. Drizzle the salsa with olive oil, cover with plastic wrap, and set aside.
5. To make tacos:
   
   Place some shredded cabbage in a taco pocket. Top with some shredded beef. Serve with guacamole and salsa. Garnish with fresh cilantro leaves.
6. Guacamole:
   
   Exit: about 4 tbsp.
   
   Cut the avocado in half and remove the pits. Spoon the pulp from the rind into a bowl. Mash the avocado with a fork or potato masher to form a chunky paste. Add the remaining ingredients and mix. Drizzle with a little olive oil, season with salt and pepper, and mix thoroughly again with a fork.
   
   Place plastic wrap on the surface of the guacamole to prevent it from browning and refrigerate for at least 1 hour before serving.