WHAT ARE TACOS DE CARNE DESHEBRADA?
So contrary to popular belief, tacos were not born from American – Mexican fusion cuisine. While the taco’s origins are unknown, one theory is that they were invented by Mexican miners. During the 18th century tiny explosive charges planted during excavation were called “tacos.” Today Mexican carne deshebrada goes by many names. In Venezuela it is Carne Mechada. Across the water in Cuba they call it Ropa Vieja. Wherever you go, shredding tough beef and slow cooking it to achieve a moist and tender protein is common in cuisine.
SUGGESTIONS WHEN MAKING TACOS DE CARNE DESHEBRADA
- Quick and easy slow cooker meal
“Beef brisket is one of the easiest recipes to prepare when using a slow cooker. Just set up your slow cooker, add all the ingredients, turn it on, close the lid, and walk away. When you come back in 8 to 10 hours the meat just falls apart and is ready for the tacos.” (from the book Muy Bueno’s )
- Family favorite flautas
“Mom always made beef brisket when we had a family get together and now I know why—it’s easy, delicious, and she would always use the leftover brisket to make another family favorite, shredded beef flautas. ” (from the book Muy Bueno‘s )
WHAT PAIRS WELL WITH TACOS DE CARNE DESHEBRADA?
A nice Mexican beer or even sipping Tequila (not the stuff you shoot in local bars). It goes without saying that a tastu tortilla and some rice (long grain like Basmati or Jasmine) on the side pair well with this recipe. (written by Chef Stef)
Editor’s note: Recipe yields 12-24 tacos