Crispy Beef Tacos in Chile morita Adobo

morita chiles

🥗Healthier: ancho chiles

💰Cheaper: chipotle chiles

Ancho chiles provide a milder flavor while chipotles add smokiness.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is more affordable.

Marinate the beef in morita adobo sauce for about three days.

Preheat the oven to 450°F.

Place the marinated beef in a covered dish and bake in the oven for about one hour or until the meat is nice and tender.

While the beef is baking, rinse the vegetables thoroughly.

Chop one cup of cilantro finely and set aside.

Dice the cabbage very thinly and set aside.

Slice the onion into very thin slices and pull apart to incorporate into the salad.

Cut one organic lemon in half and juice it, adding the juice to the cabbage mixture.

Season the cabbage mixture with salt and black pepper to taste, then mix everything together and refrigerate for about an hour.

Heat vegetable oil in a frying pan until hot.

Use a taco gadget to fry the corn tortillas until crispy.

Remove the beef from the oven and shred it using two forks.

Fill the crispy tortillas with the shredded beef and top with the pico de gallo cabbage salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary