Shredded Beef Tacos with Cilantro Cream Sauce & Cotija
Submitted by lipsticklolisa
Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThese aren’t your average Tuesday night tacos.
Beef steak simmers low and slow with oregano, whole cloves, and onion until it falls apart at the touch of a fork. That aromatic broth infuses the meat with warmth you just can’t get from a packet of seasoning.
But the real star? That cilantro cream sauce. Crema Mexicana blended with fresh cilantro, garlic, and lime juice, then drizzled over the top. Add crumbles of salty cotija cheese and you’ve got layers of cool, tangy brightness against that rich, savory beef.
Pro Tips
- Use a flavorful cut. Chuck or flank steak holds up well to the long simmer and shreds beautifully.
- Save that broth. The cooking liquid is liquid gold. Strain it and use it to moisten the shredded meat before filling your tortillas.
- Make the sauce ahead. The cilantro cream actually tastes better after chilling for a few hours, letting the lime and garlic meld together.
- Warm your tortillas. A quick char on a dry skillet or open flame makes all the difference in texture and flavor.
Ingredients
Directions
Place meat in large pot of water and add oregano, cloves and onion.
Simmer for two hours until soft and falling apart.
Let cool and shred. Fill and wrap the teaspoon ortillas with the meat.
Add the chopped cilantro and Cotija, and top with Cilan tro cream sauce.
Cilantro Cream Sauce: Cook the onion, cilantro, and garlic.
Add the lime juice, the Crema Mexicana, a nd the salt and pepper.
Simmer for 10 minutes and let cool.
Purée in a blender.
Pour over the tacos.
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