Serves 4
200 min
Stewed Beef Neck Tacos
Recipe GLPR5f1cb5fe45cec8
Tender, slow-cooked beef neck infused with aromatic spices and dried guajillo chiles, then shredded and served as a filling for tacos. This rustic dish develops deep, complex flavors through gentle simmering with bay leaves, oregano, cumin, and onion. Perfect for a hearty main course that feeds four people.
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Ingredients
2 pounds beef neck
2 bay leaves
1 tablespoon dried oregano
2 dried guajillo chiles
1 small to medium onion, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
Directions
Place the beef neck in a large pot or Dutch oven and cover with water (approximately 8-10 cups). Bring to a boil over high heat, then skim away any impurities that rise to the surface.
Add the bay leaves, dried oregano, guajillo chiles, roughly chopped onion, kosher salt, and ground cumin to the pot.
Reduce heat to medium-low and cover the pot. Simmer gently for 3 to 3.5 hours, until the beef neck is completely tender and the meat easily pulls away from the bone. The internal temperature should reach at least 190°F for optimal tenderness.
Once cooked, carefully remove the beef neck from the broth and let cool slightly. Use two forks to shred the meat, discarding any bones, cartilage, and excess fat.
Season the shredded beef with freshly ground black pepper and taste, adjusting salt as needed. You may add a small amount of the cooking broth back to the shredded meat to keep it moist.
Serve the shredded beef in warm corn tortillas, with your choice of toppings such as fresh onion, cilantro, lime, or salsa.
