1 (2-pound) boneless chuck roast (about 2 1/4-inches thick)

2 pounds English-cut beef short ribs (about 3 ribs)

2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste

Adobo

8 cups water

1 cup finely chopped white onion, rinsed

1/3 cup finely chopped fresh cilantro

Canola oil, for greasing

32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas

Lime wedges, for serving


Step 1
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.

Step 2
Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally.

Step 3
Cover with lid and place in preheated oven. Bake until meat is fork-tender, about 4 hours.

Step 4
Remove chuck roast and short ribs from braising broth and transfer to a large bowl; cover with aluminum foil to keep warm.

Step 5
Return broth in Dutch oven to heat over medium and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste.

Step 6
Shred meat; discard bones.

Step 7
Toss meat with 1 1/2 cups of the broth.

Step 8
Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.

Step 9
Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack two tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip one tortilla per taco.

Step 10
Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes.

Step 11
Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.

Step 12
Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.





INGREDIENTS

Refried beans
dried black beans
16 ounces dried black beans
chopped onion
1 whole chopped onion
crushed garlic
1 clove crushed garlic

Pico de Gallo
tomatoes, diced
4 tomatoes, diced
an onion, diced
0.5 an onion, diced
fresh minced cilantro
¼ cup fresh minced cilantro
jalapeno, diced (take out seeds if you don’t want it to be too spicy)
0.5 jalapeno, diced (take out seeds if you don’t want it to be too spicy)
Juice of lime
1 Juice of lime

tomatillo salsa (aka salsa verde):
10 tomatillos
A drizzle of olive oil
0.5 an onion, diced
¼ cup cilantro, minced
0.5 a jalapeno, minced
1 Juice of lime
Salt and pepper to taste

Guacamole
4 medium avocados
0.5 jalapeno, seeded (can also be unseeded for less heat) AKA You Are A ♥♥♥♥♥
0.25 Spanish onion, chopped
0.5 Juice of a lime
2 tbsp cilantro
Salt, pepper, and cumin to taste

Homemade Tortillas:
8 ½ ounces all purpose flour (about 1 3/4 cup)
1 tsp of salt
6 tsp of baking powder
3 tbsp of lard
¾ cup warm water (110°)

Fish
Mahi mahi fish fillets
1 Juice of lime
Salt and pepper
Olive oil
Freshly ground toasted cumin



DIRECTIONS


1. Soak dried beans in 3 cups of boiling water for about 1 ½ hours. This is a good time to make other toppings. See the recipes below!

16 ounces dried black beans

1 whole chopped onion

2. In a pot, bring beans and soaking liquid to a boil. Bring to a low simmer allow to cook for one more hour or until softened. After done, strain and set aside.

3. In a pan, sweat onions over medium-high heat. Add garlic. Cook until fragrant.

1 clove crushed garlic
0.5 an onion, diced

4. Add black beans and combine. Then, mash the beans using a large non-slotted spatula.

5. Season with salt and pepper.


Pico de Gallo

1. Combine tomatoes, onion, cilantro, jalapeno, and lime. Season with salt and pepper to taste. Note: The jalapeno seeds add heat. Remove jalapeno seeds if a less spicy pico de gallo is desired.

4 tomatoes, diced

¼ cup fresh minced cilantro

0.5 jalapeno, diced (take out seeds if you don’t want it to be too spicy)

1 Juice of lime

Tomatillo Salsa:

1. Preheat broiler and place baking sheet in oven.

2. Halve the tomatillos and toss with olive oil. Place on preheated baking sheet flesh side down. Bake for 10-15 minutes or until skin is blistering and browned.

10 tomatillos

A drizzle of olive oil

3. After they've cooked, place tomatillos into blender. Add onion, cilantro, jalapeno, and lime juice. Blend until slightly chunky. Season with salt and pepper to taste.


0.5 an onion, diced

0.5 a jalapeno, minced

1 Juice of lime

¼ cup cilantro, minced

Guacamole:

1. Halve the avocados and remove the pits. Score them with a butter knife and scoop the insides into a large bowl.

4 medium avocados

2. Add jalapeno, onion, lime juice, and cilantro. Season with salt, pepper, and cumin to taste.

0.5 jalapeno, seeded (can also be unseeded for less heat)

0.5 Juice of a lime

0.25 Spanish onion, chopped

Salt, pepper, and cumin to taste

2 tbsp cilantro

3. Mash with fork until chunky but creamy

Tortillas

1. Add flour, salt, and baking powder to food processor. Pulse to combine.

8 ½ ounces all purpose flour (about 1 3/4 cup)

1 tsp of salt

6 tsp of baking powder

2. Add lard and process until mixture resembles wet sand.

3 tbsp of lard

3. Drizzle warm water into mixture while the processor runs. Continue to process until a ball of dough forms.

¾ cup warm water (110°)

4. Remove dough from processor and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.

5. Generously flour work surface. Take a golf ball sized piece of the pre-rested dough and roll out into about an 8 inch round.

6. Place dough round into a ripping hot skillet. Let the dough round sit for about 30 seconds until large bubbles form and then flip.

7. Keep tortillas warm in a low oven while preparing the rest of the dish.

Fish

1. Place fillets in a plastic bag with lime juice, salt and pepper, olive oil, and cumin. Allow to marinate for at least 15 minutes. This is a good time to finish making the black beans. See the recipe above!

Mahi mahi fish fillets

1 Juice of lime

Salt and pepper

Olive oil

Freshly ground toasted cumin

2. Preheat oven to 350°F.

3. Remove fillets from bag and place into a large pan over high heat. Sear both sides before placing pan in oven for about 30 minutes or until the internal temperature is 135°.

4. Remove fish from skin and place on taco. Top with desired toppings and enjoy.

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 ½ pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

¾ cup diced red onion

½ cup chopped fresh cilantro leaves

1 lime, cut into wedges

Equipment
Cast Iron Skillet

Instructions

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.