This Street Tacos recipe is dependent on the availability of the kind of Roast I like to use; Cacheta De Res. If you can find it in a major Super or Grocery Market it will most likely be with the Beef Tongue and the Ox Tail, because it’s Beef Cheek Meat. But, don’t let that intimidate you one bit. It is HANDS DOWN the best meat for street tacos, in my opinion. It’s a bit Gamier, which really helps set off the Mexican spices, and it the Crock pot really takes it to that next level of tenderness we all want in our beef and Street Tacos. Also, at the end of this video and in the links below, I’ve included my Chipotle Chicken recipe, for tacos and burritos, and my Enchilada/Chili Verde recipe. So definitely check both of those out!
2 lbs Cachete De Res Roast(Beef Cheek Meat)
1 pkg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 tbsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder (optional)
1 cup Beef Broth, from Crock Pot
Salt and Pepper to taste(lots of salt)
I really just can’t say enough about this Pork Chili Verde recipe. But first off, just know that you don’t have to add the pork if you’re just wanting the Chili Verde. This recipe is good to go either way and it’s as good as it gets. If you don’t know by now, I’m a man of my word and I don’t post recipes unless they are the best of the best. So be rest assured that this recipe, like the many before this one, is a winner.
You’re going to need a Good Green Enchilada Sauce to make this and I’ve included my recipe for that below, but you can always use a can if you’re feeling lazy or if you just don’t want it to taste amazing. Also know that you can control the heat by adding or taking away the Jalapeno in this recipe all together. But I feel like one pepper along with the Anaheim’s is a great balance of heat. Even my kids were eating this without complaints and I felt like it had plenty of kick. We ate it till it was gone. So give this a try and let me know what you think!
OMG I love me some Menudo. Honestly I was the only one in my household that liked it until I came up with this recipe. It’s fresh and it knocks off 75% of the normal cooking time. I mean, I’ve heard of some recipes taking up to 6 hours to cook. That’s just crazy. Especially when you realize how good it can taste using my recipe. Now there is a catch, but it isn’t anything other than learning one of my other recipes: my Enchilada Sauce. But that’s not a bad thing. My Enchilada Sauce Recipe is quite possibly the best sauce to hit the Internet since Napster. Okay, that might be overstating it a bit. But I’m telling you, if you taste my Enchilada Sauce, side by side with any other recipe, you will never go back. So learn this Enchilada Sauce recipe and dive right into this Menudo and I swear to you that it will be the best Mexican Soup you’ve ever had!
FYI: I am using Bleached Beef Tripe which is already cleaned. If you don’t know how to clean beef tripe or prepare it for eating, here’s a great “how to” on the Wiki website, CLICK HERE!
1 can Hominy
1 Can Chicken Broth
1 cup Enchilada Sauce
1 pc Celery Stick
1/2 tsp Black Pepper
3 to 4 Green Onions, chopped
1/4 cup Fresh Cilantro, chopped
Enchilada Sauce 12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves