Soft-Fried Tacos Are Amazing!

Did you know that today is California Strawberry Day? I’m really not sure why. According to the powers that be (those in charge of “National” Days), National California Strawberry Day kicks off the strawberry season in California as it’s the first day of spring.

I can only assume we are to plant strawberries or that the plants are beginning to bloom. Having grown strawberries in the past, I can tell you with absolute certainty, you are NOT picking strawberries in March. At least not in 90% of California. Maybe way down south or in a green house, but not anywhere that I’ve ever been.

I do like the idea that National California Strawberry Day is a time to rejuvenate our senses and begin to get excited about fresh fruit. Most of us adore Strawberries. I think the only exceptions would be those allergic and those who have never tried a good strawberry.

Today is also Corn Dog Day, Crunchy Taco Day and French Bread Day. While I’m sharing a recipe for tacos, these are hardly what I would call Crunchy Tacos. Oh but they were delicious! But be warned, the heat will sneak up on you.

Shredded Beef Tacos in Soft Fried Tortilla Shells
Shredded Beef
3 Chipotle Peppers in Adobo Sauce, chopped
2 (10 oz) can Fire Roasted Ro-Tel Tomatoes
5 tablespoons Taco Seasoning, divided
2 tablespoons White Vinegar
2 lb Chuck Roast, trimmed
2 tablespoons Olive Oil
3/4 cup Beef Stock

Dice chipotle peppers, place in a small bowl. Add Ro-Tel Tomatoes with juices, 3 tablespoons taco seasoning and vinegar. Stir well to blend, set aside.

Trim chuck roast. Season all over with remaining 2 tablespoons taco seasoning. Set aside.

Set pressure cooker to Sauté function, HIGH, 6 MINUTES (this is more than enough time). When heated, add olive oil to the insert. Place the roast in the pressure cooker, sear both sides for a few minutes. Remove roast, set aside. Press CANCLE, then add beef stock to the insert to deglaze the pot. Use a spatula to scrape up any browned bits that might cause the bottom of the pot to burn.

Return roast to the pot. Pour tomato mixture over and around the meat. Secure lid and lock in place. Set PRESSURE COOK, HIGH, 50 MINUTES. Press start. When the time is up, allow pressure to release naturally for about 5 minutes, then use the quick release valve for any remaining pressure.

Remove roast to a cutting board. Shred using 2 forks, place in a bowl. Strain cooking liquid, add solids to the shredded beef. Keep meat warm until ready to fill tacos.

While the roast cooks, make the taco sauce.

Taco Sauce
3 Garlic Cloves, peeled
1/2 Red Onion, cut into slivers
1 Ancho Pepper, cut into strips
4 small Dried Red Chilies
5 Dried New Mexican Chili Pods
1/2 tablespoon Vegetable Oil
4 Peppercorns
1/2 cup Beef Stock
1/4 cup Water
1 tablespoon Mexican Oregano
1/2 teaspoon Dried Thyme
1/2 teaspoon Cumin
1 (10 oz) Can Ro-Tel Tomatoes
1-1/2 tablespoons Adobo Sauce from the canned Chipotles

Peel garlic, set aside. Cut onion in half from root to tip. Reserve half to dice for the tacos, peel and cut remaining half into slivers, set aside. Stem Ancho Pepper, cut into strips and set aside. Stem dried chilies, set aside.

Heat a skillet with a little vegetable oil over medium heat. Lightly toast chilies, garlic, onions and peppers, shaking the pan constantly. Place toasted mixture into a blender. Add peppercorns, beef stock and water. Blend until almost smooth. Add tomatoes and Adobo Sauce, puree. Season with oregano, thyme and cumin, pulse to mix.

Simmer taco sauce over low heat for 20 minutes.

Taco Finishings
1/2 Red Onion, diced
2 Jalapeno Peppers, diced
1/2 cu Cilantro, chopped
12 Corn Tortillas
Sour Cream as desired
Shredded Mexican Cheese as desired

Peel and dice reserved onion half, set aside. Dice Jalapenos, set aside. Snip cilantro, set aside.

Ladle some of the taco sauce into a pie tin. Dip tortillas into the sauce to lightly coat.

Heat a tortilla pan or flat skillet over medium heat. Light oil with cooking spray or a spritz of olive oil. Lightly fry tortillas until just beginning to crisp around the edge while still very pliable. Fold in half, set in a warmer until ready to serve.

When ready, spread sour cream and a little taco sauce on each tortilla. Fill with shredded meats, garnish with onions, peppers and cilantro. Serve with your favorite Mexican sides such as rice or beans.

Don’t forget the margaritas!

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The Lord of Hosts is with us; our stronghold is the God of Jacob