Today, we are embarking on a culinary journey to explore a timeless favorite the iconic taco. This article is all about sharing an irresistible taco recipe that is likely to top your list of favorites once you have a taste of it.
We are focusing on media-style beef tacos stuffed with slow-cooked beef and an abundance of cheese.
If you haven’t tried media tacos yet, then you are truly missing out on a culinary gem.
Unleashing the Magic of Slow-Cooked Beef
The secret behind the tantalizing taste of these tacos is the slow-cooked beef roast. We season the beef with a multitude of aromatic spices and cook it in a rich beef broth until it becomes incredibly tender.
When the beef is cooked to perfection, it just falls apart, giving it a melt-in-your-mouth texture.
Assembling the Ingredients
To get started, we need 1.5 pounds of beef roast, which should ideally be a fattier cut to enhance the flavor.
The beef is then covered with a quarter cup of avocado oil. Spices like ground black pepper (1 teaspoon), sea salt (2 teaspoons), Chipotle chili powder (2 teaspoons), ground cumin (2 teaspoons), dried garlic (1 teaspoon), dried onion (1 teaspoon), oregano (1 teaspoon), coriander (1 teaspoon), and smoked paprika (1 teaspoon) are added.
Thoroughly coat the beef with these ingredients, ensuring the flavors penetrate every bit of the beef.
Cooking the Beef
A slow cooker is an ideal tool for this process, but you can also use an Instant Pot or a pressure cooker. You may even slow cook it on your stovetop over a really low heat.
Place the seasoned beef into the cooking vessel of your choice and add one large sliced onion.
Pour in 3 to 4 cups of water, ensuring the beef is well covered. Keep an eye on the liquid level during the cooking process and add more if required.
If you are using a slow cooker, cook the beef for 8 to 9 hours on the high setting until it becomes tender. For an Instant Pot or pressure cooker, use a braised meat setting for about 45 minutes to an hour.
If you are using a stovetop, bring the mixture to a boil first, then cover your pan with a tight-fitting lid and let it cook slowly for about 3 to 4 hours.
A Simple Cabbage Slaw to Complement the Tacos
While the beef is slow-cooking to perfection, you can prepare a simple cabbage slaw to serve with the tacos.
You can use red cabbage, green cabbage, or a combination of both. Add some chopped cilantro, squeeze in some fresh lime juice, add a touch of salt and a bit of oil, and toss everything together.
Assembling the Tacos: A Step-by-Step Guide
Before pulling apart the slow-cooked beef, drain off the broth by straining it through a fine mesh strainer into a separate pot.
This aromatic, rich, and flavorful broth will add incredible flavor to the tacos. Using your hands or two large forks, pull apart the meat into small pieces.
Loading up the Tacos
Now, it’s time to assemble the tacos. Take some shredded beef and two types of cheese, namely grated mozzarella cheese and crumbled queso fresco.
This soft, crumbly, and salty Mexican cheese, combined with mozzarella, brings about a delightful taste. You will also need small tortillas, about 6 inches in diameter. A corn or a corn or wheat blend is recommended.
Dip the tortilla into the incredible broth that we strained earlier. This gives the tortilla an incredible color on the outside.
Load a generous amount of delicious beef onto one half of the tortilla, then top it off with some queso cheese and mozzarella. Fold the tortilla in half.
Frying the Tacos
Next, preheat a flat griddle on your stovetop. It needs to be nice and hot. Add a little bit of extra oil to make the tortillas extra crispy. Fry the tacos on both sides until they’re golden and crispy on the outside, and the cheese has nicely melted.
After frying, open up the side of the taco that doesn’t have all the melted cheese and add a little bit of the cabbage slaw that we prepared earlier. Add fresh cilantro and red onions to enhance the flavor profile.
Serving the Tacos: The Final Touch
When serving, pour yourself a little bowl of the broth we saved from earlier. Dip your taco right in, ensuring you get lots of that incredible juice.
These beef tacos are incredibly delicious, and you’re likely to fall in love with them from the very first bite.
The flavor and texture of the beef, which is incredibly tender and flavorful, combined with the freshness of the cabbage slaw and the crispiness of the tortilla, creates a harmonious and irresistible combination.
These tacos are the epitome of comfort food. The crisp tortilla on the outside coupled with the tender, juicy meat and melty cheese on the inside makes for an unforgettable culinary experience.
You will definitely want to make a double batch, as they are so good, they disappear quickly.
Required Kitchen Tools and Equipment:
- Slow cooker or Instant Pot/pressure cooker (or stovetop with a heavy pot)
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Fine mesh strainer
- Forks or tongs (for shredding the beef)
- Flat griddle or large frying pan
Tips and Variations:
- Try using different cuts of beef or even pork shoulder for a variation in flavor and texture.
- For a vegetarian option, substitute the beef with jackfruit or portobello mushrooms.
- Add more or less of the spices to suit your personal taste preferences.
- Experiment with different types of cheese, such as cheddar, Monterey Jack, or Oaxaca cheese.
- Use different toppings, such as sliced jalapeños, diced tomatoes, or avocado slices, to add variety to the tacos.
- For a healthier version, try baking the tacos instead of frying, or use whole wheat or low-carb tortillas.
Frequently Asked Questions:
Q: Can I make this recipe in advance?
A: Yes, you can make the beef in advance and store it in the refrigerator for up to 3 days. Reheat it before assembling and frying the tacos.
Q: Can I freeze the cooked beef?
A: Yes, you can freeze the cooked beef in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating and using in the tacos.
Q: What can I do with the leftover beef broth?
A: The leftover beef broth can be used as a base for soups, stews, or sauces, or you can freeze it for future use.
Q: Can I use chicken or other meats instead of beef?
A: Yes, you can substitute the beef with chicken, pork, or other meats, adjusting the cooking time as needed. Keep in mind that the flavors and texture may vary depending on the type of meat used.
In summary, these slow-cooked Medio style beef tacos are a delicious and satisfying meal, perfect for enjoying with friends and family.
The combination of tender, flavorful beef, melted cheese, and fresh cabbage slaw creates a delightful balance of textures and flavors.
Don’t hesitate to give this recipe a try and experience taco heaven in your own kitchen.Print
In this recipe, we will be making delicious Media Style Beef Tacos, filled with slow-cooked beef and lots of cheese, topped with a simple cabbage slaw, and served with a flavorful broth.
- 1.5 lbs beef roast, cut into large chunks
- 1/4 cup avocado oil
- 1 tsp ground black pepper
- 2 tsp sea salt
- 2 tsp Chipotle chili powder
- 2 tsp ground cumin
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp oregano
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 large onion, sliced
- 3–4 cups water
- 1 cup shredded mozzarella cheese
- 1 cup crumbled queso fresco
- Small corn or corn-wheat blend tortillas (6-inch diameter)
- Cabbage slaw: red and/or green cabbage, chopped cilantro, lime juice, salt, and oil
- Optional toppings: fresh cilantro, red onion, guacamole, sour cream, salsa
- In a large bowl, combine beef chunks, avocado oil, black pepper, sea salt, Chipotle chili powder, ground cumin, dried garlic, dried onion, oregano, coriander, and smoked paprika. Mix well to coat the beef evenly.
- Place seasoned beef and sliced onion into a slow cooker. Pour in enough water to cover the beef (3-4 cups).
- Cook beef in the slow cooker for 8-9 hours on high or until tender and easy to shred with a fork.
- Prepare the cabbage slaw by combining chopped cabbage, cilantro, lime juice, salt, and oil in a bowl. Set aside.
- Once beef is cooked, drain and reserve the broth. Shred the beef using two forks or your hands.
- To assemble tacos, dip tortillas in the reserved broth, then add shredded beef, mozzarella cheese, and queso fresco to one half of each tortilla. Fold in half.
- Heat a flat griddle or skillet over medium heat, adding a bit of oil. Fry the assembled tacos on both sides until golden and crispy, and the cheese is melted.
- Open the tacos slightly and add cabbage slaw, fresh cilantro, and red onion.
- Serve with a side of reserved broth for dipping.
- Prep Time: 30 minutes
- Cook Time: 9 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Serving Size: 4 servings
- Calories: 760
- Sugar: 3g
- Sodium: 1830mg
- Fat: 48g
- Saturated Fat: 16g
- Unsaturated Fat: 30g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 175mg