Free Shipping on All Orders See Details
Free Shipping on All Orders See Details
Sign up to receive information about Tommy Bahama products, events, offers and more. Unsubscribe at any time. By signing up you agree to our Terms of Use and Privacy Policy. If you are a California resident, please see our Financial Incentive Terms for details regarding any financial incentives.
† U.S. only. Restrictions apply.
Enjoy Free Returns See Details
Enjoy Free Returns See Details
There’s nothing like assemble-it-yourself tacos to break the ice at a party or enliven a family meal. While margaritas are the classic accompaniment to tacos, whiskey is a traditional pairing with beef. Consider mixing a round of Whiskey-Ginger Smashes.
Makes 4 Servings (8 Tacos)
ADOBO MARINADE
5 ancho chiles, stemmed, seeded,
and deveined
6 guajillo chiles, stemmed, seeded,
and deveined
3 garlic cloves, crushed under a
knife and peeled
2 Tbsp distilled white vinegar
1 ½ tsp ground cumin
1 ½ tsp dried oregano, preferably
Mexican, crumbled
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground cloves
2 Tbsp vegetable oil
1 ¼ lb beef prime chuck or brisket, cut into 4
pieces
Eight 6-in. corn tortillas, warmed
1 cup cabbage, shredded
2 avocados, peeled, pitted, and cut into thin slices
½ cup sour cream
2 limes, cut into wedges
Sliced radishes (optional)
Instructions
1
For the marinade: Heat a large skillet over medium-high heat. In batches, add the two kinds of chiles and toast, pressing the chiles flat with a spatula until they turn brick red, about 30 seconds. Transfer the chiles to a medium bowl. Add enough cold water to cover the chiles. Let stand until softened, 15–30 minutes. Strain the chiles, reserving the soaking liquid. Transfer the chiles, garlic, vinegar, cumin, oregano, salt, pepper, and cloves to a blender. With the machine running, add enough of the soaking liquid to make a thick sauce. You should have about 1 ½ cups.
2
Position a rack in the center of the oven and preheat the oven to 325°F. In a large sauté pan or Dutch oven, heat the oil over high heat. In batches, without crowding, add the beef and cook, turning occasionally until browned, 8–10 minutes. Transfer the beef to a plate. Return all the beef to the pot and add the marinade. Stir in enough water to barely cover the beef. Bring to a simmer over medium heat. Cover tightly and transfer the pot to the oven. Bake, turning occasionally, until the beef is very tender, about 2 hours. Remove from the oven.
3
Transfer the beef to a carving board and let stand for 10 minutes. Using two forks, shred the warm meat into bite-sized pieces.
4
Let the cooking liquid in the pot stand for 3 minutes. Skim off and discard any fat that rises to the surface. Bring to a boil over high heat and cook, stirring often, until the liquid is reduced to about 1 ½ cups, about 10 minutes. (The beef and sauce can be cooled, covered separately, and refrigerated for up to 1 day. Reheat the beef and sauce separately.)
5
Transfer the shredded beef to a serving bowl and stir in about 1/3 cup sauce to moisten the meat. Pour the remaining sauce into another serving bowl.
6
Serve the beef and sauce with the tortillas, cabbage, avocado slices, sour cream, and lime wedges, allowing guests to make their own tacos with the ingredients.
There’s nothing like assemble-it-yourself tacos to break the ice at a party or enliven a family meal. While margaritas are the classic accompaniment to tacos, whiskey is a traditional pairing with beef. Consider mixing a round of Whiskey-Ginger Smashes.
Makes 4 Servings (8 Tacos)
ADOBO MARINADE
5 ancho chiles, stemmed, seeded,
and deveined
6 guajillo chiles, stemmed, seeded,
and deveined
3 garlic cloves, crushed under a
knife and peeled
2 Tbsp distilled white vinegar
1 ½ tsp ground cumin
1 ½ tsp dried oregano, preferably
Mexican, crumbled
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground cloves
2 Tbsp vegetable oil
1 ¼ lb beef prime chuck or brisket, cut into 4
pieces
Eight 6-in. corn tortillas, warmed
1 cup cabbage, shredded
2 avocados, peeled, pitted, and cut into thin slices
½ cup sour cream
2 limes, cut into wedges
Sliced radishes (optional)
Instructions
1
For the marinade: Heat a large skillet over medium-high heat. In batches, add the two kinds of chiles and toast, pressing the chiles flat with a spatula until they turn brick red, about 30 seconds. Transfer the chiles to a medium bowl. Add enough cold water to cover the chiles. Let stand until softened, 15–30 minutes. Strain the chiles, reserving the soaking liquid. Transfer the chiles, garlic, vinegar, cumin, oregano, salt, pepper, and cloves to a blender. With the machine running, add enough of the soaking liquid to make a thick sauce. You should have about 1 ½ cups.
2
Position a rack in the center of the oven and preheat the oven to 325°F. In a large sauté pan or Dutch oven, heat the oil over high heat. In batches, without crowding, add the beef and cook, turning occasionally until browned, 8–10 minutes. Transfer the beef to a plate. Return all the beef to the pot and add the marinade. Stir in enough water to barely cover the beef. Bring to a simmer over medium heat. Cover tightly and transfer the pot to the oven. Bake, turning occasionally, until the beef is very tender, about 2 hours. Remove from the oven.
3
Transfer the beef to a carving board and let stand for 10 minutes. Using two forks, shred the warm meat into bite-sized pieces.
4
Let the cooking liquid in the pot stand for 3 minutes. Skim off and discard any fat that rises to the surface. Bring to a boil over high heat and cook, stirring often, until the liquid is reduced to about 1 ½ cups, about 10 minutes. (The beef and sauce can be cooled, covered separately, and refrigerated for up to 1 day. Reheat the beef and sauce separately.)
5
Transfer the shredded beef to a serving bowl and stir in about 1/3 cup sauce to moisten the meat. Pour the remaining sauce into another serving bowl.
6
Serve the beef and sauce with the tortillas, cabbage, avocado slices, sour cream, and lime wedges, allowing guests to make their own tacos with the ingredients.
There’s nothing like assemble-it-yourself tacos to break the ice at a party or enliven a family meal. While margaritas are the classic accompaniment to tacos, whiskey is a traditional pairing with beef. Consider mixing a round of Whiskey-Ginger Smashes.
Makes 4 Servings (8 Tacos)
ADOBO MARINADE
5 ancho chiles, stemmed, seeded,
and deveined
6 guajillo chiles, stemmed, seeded,
and deveined
3 garlic cloves, crushed under a
knife and peeled
2 Tbsp distilled white vinegar
1 ½ tsp ground cumin
1 ½ tsp dried oregano, preferably
Mexican, crumbled
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground cloves
2 Tbsp vegetable oil
1 ¼ lb beef prime chuck or brisket, cut into 4
pieces
Eight 6-in. corn tortillas, warmed
1 cup cabbage, shredded
2 avocados, peeled, pitted, and cut into thin slices
½ cup sour cream
2 limes, cut into wedges
Sliced radishes (optional)
Instructions
1
For the marinade: Heat a large skillet over medium-high heat. In batches, add the two kinds of chiles and toast, pressing the chiles flat with a spatula until they turn brick red, about 30 seconds. Transfer the chiles to a medium bowl. Add enough cold water to cover the chiles. Let stand until softened, 15–30 minutes. Strain the chiles, reserving the soaking liquid. Transfer the chiles, garlic, vinegar, cumin, oregano, salt, pepper, and cloves to a blender. With the machine running, add enough of the soaking liquid to make a thick sauce. You should have about 1 ½ cups.
2
Position a rack in the center of the oven and preheat the oven to 325°F. In a large sauté pan or Dutch oven, heat the oil over high heat. In batches, without crowding, add the beef and cook, turning occasionally until browned, 8–10 minutes. Transfer the beef to a plate. Return all the beef to the pot and add the marinade. Stir in enough water to barely cover the beef. Bring to a simmer over medium heat. Cover tightly and transfer the pot to the oven. Bake, turning occasionally, until the beef is very tender, about 2 hours. Remove from the oven.
3
Transfer the beef to a carving board and let stand for 10 minutes. Using two forks, shred the warm meat into bite-sized pieces.
4
Let the cooking liquid in the pot stand for 3 minutes. Skim off and discard any fat that rises to the surface. Bring to a boil over high heat and cook, stirring often, until the liquid is reduced to about 1 ½ cups, about 10 minutes. (The beef and sauce can be cooled, covered separately, and refrigerated for up to 1 day. Reheat the beef and sauce separately.)
5
Transfer the shredded beef to a serving bowl and stir in about 1/3 cup sauce to moisten the meat. Pour the remaining sauce into another serving bowl.
6
Serve the beef and sauce with the tortillas, cabbage, avocado slices, sour cream, and lime wedges, allowing guests to make their own tacos with the ingredients.
