Mexican tacos

Sides

• Good tortillas
• Guacamole, e.g.:
  • Avocado, lime, chili, garlic, cilantro
• A salsa, e.g.:
  • Pico de gallo, salsa verde, or mango salsa

Ingredients

Per 1 kg meat (chuck roast, lamb shoulder, goat shoulder, pork, or any tough cut that handles long cooking)

• 2 carrots
• 4 celery stalks
• 1 yellow onion
• 6 cloves garlic
• At least 3 whole chipotle peppers
• 1 dl freshly squeezed orange juice (lime is more traditional)
• Meat stock or broth, enough to cover just under half the height of the meat
• 3 bay leaves

Meat rub per kg

• 2 tsp paprika
• 1 tsp cumin
• A little oregano or cilantro (optional)
• Salt and pepper

Method

Oven, preferably in a cast iron Dutch oven:

1. Preheat oven to 180°C (top/bottom heat).
2. Rub the meat with the spice rub.
3. Roughly dice all vegetables.
4. Heat a frying pan on high. Briefly sear the vegetables, then transfer to the Dutch oven.
5. Brown the meat on all sides on high heat.
6. Nestle the meat into the vegetables in the Dutch oven. Pour in stock until it reaches just under halfway up the meat. Add any pan juices from the frying pan.
7. Cook uncovered at 180°C for 2 hours. Flip the meat.
8. Cook covered at 140°C for 4–10 hours. Less stock for 4 hours, more for 10, but the difference per hour is surprisingly small.
9. About 1–2 hours before the end, blend everything around the meat with a hand blender.

Every hour or so, spoon some of the braising liquid over the meat.

Serving

1. Pull the meat apart with two forks so it mixes into the sauce.
2. Fill tortillas with the meat and top with guacamole and salsa.