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Grilled cheese dipping tacos with shredded beef

Cooking Con Claudia · ♥ 3.3K likes · 46.9K views · 10 min video

Read about roasts in the BrightCulinary Book

Grilled cheese dipping tacos with shredded beef, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:12
  • 4 lb chuck pot roast
  • 1 whole green bell pepper
  • 1 whole onion
  • 3 whole roma tomatoes
  • 7 whole New Mexico chile pods
  • 7 cloves garlic cloves
  • 8 oz tomato sauce
  • 3 cups beef stock
  • 1 tbsp white vinegar
  • 1½ tbsp tomato bouillon
  • 1½ tsp chili powder
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp thyme
  • ½ cup mayo
  • ½ cup sour cream
  • chopped jalapeños
  • 2 tbsp jalapeño juice
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • white corn tortillas
  • oil
  • pepper jack cheese
  • mild cheddar cheese
  • queso Oaxaca
  • 2½ tbsp salt
  • 1 tbsp black pepper
Cut the chuck roast into large chunks and season both sides with the salt and black pepper.
Cutting and seasoning the beefSeasoningRead
▶ 1:45
  • 2 tbsp oil
Heat two tablespoons of oil in the pressure cooker on the sauté setting.
Searing in the pressure cookerSearingRead
▶ 1:57
Sear the meat three minutes a side, working in batches, adding more oil as needed.
▶ 2:35
Add more oil, then the onion cut in two and the bell pepper; sauté a couple of minutes, scraping the bottom of the pot.
Building the braising liquidSauteingRead
▶ 2:57
Add the garlic cloves and mix another minute.
▶ 2:57
  • 3 cups water
Add the stock, three cups of water, the tomato sauce and all the spices; scrape the burnt bits off the bottom.
▶ 3:33
Return the meat with its juice, then add the halved roma tomatoes and the cleaned chile pods.
▶ 3:59
Seal and cook on the meat and stew setting for one hour and twenty minutes.
Pressure cooking the beefResting
▶ 4:14
Rest 10 minutes, then carefully release the remaining steam and open.
▶ 4:14
Sauce: mix the mayo, sour cream, chopped jalapeños, pickle juice and the spices; taste and adjust for salt and heat.
▶ 5:04
Lift the meat out of the broth, leaving the chiles and onion in.
Blending and straining the dipping sauceBlending
▶ 5:20
Blend the broth with a hand blender.
▶ 5:36
Strain four cups of the blended sauce.
▶ 5:56
Stir the tablespoon of vinegar into the dipping sauce and taste for salt.
Shredding the beefShredding
▶ 5:56
Shred the meat and return it to its broth.
▶ 6:11
Submerge a tortilla in oil over medium heat until it starts to harden, fold one half up, then the other, and flip back and forth until golden and hard; drain.
▶ 6:59
Lay parchment paper on a comal over medium heat and spread a thin layer of the three mixed cheeses on it; let it melt completely.
Wrapping shells in a cheese crust
▶ 7:31
Lift the melted cheese off, set a taco shell in the centre, wrap the cheese around it and let it cool a few seconds.
▶ 7:46
Peel the parchment away, spoon jalapeño sauce into the shell, fill with the shredded meat and top with more cheese; serve with the dipping sauce.