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This stew meat tacos are delicious, and they make use of a cut of meat that you may not think of while making tacos. The rich taste of the spices and the braised stew meat make for a tasty and easy meal. Totally new here? Get to know everything about stew meat tacos at BestLifeTips.
Is stew meat good for tacos?
Tacos are a popular Mexican dish that consists of a tortilla topped with a filling, folded, and eaten by hand.
People occasionally get confused between fajitas and tacos. Fajitas are rolled up slices of fried beef with onions and peppers in a corn tortilla. Tacos are made of shredded, fried, or ground meat and cold vegetables, wrapped in a hard or soft tortilla. They are usually smaller than fajitas and easily divided in half to hold.
There is a debate about the carrier of Tacos, whether it should be crunchy or fluffy, made of corn or wheat. Actually, there are no right or wrong answers here. Although soft corn versions are more popular in Mexico, but no matter what they are made of, Tacos are just delicious in all shapes and sizes.
We can put various toppings into Tacos and stew meat is one of them. Even though it takes time for slow cooking, but it’s worth the taste.
What type of meat is best for tacos?
Tacos are the combination of the carrier, the meat filling, various toppings and the sauce. You can flexibly use any kinds of meats such as chicken, salmon, prawns, beef, …, each of which has a unique flavor that depends much on the eaters to evaluate.
Instead of finding the best kind of Tacos, choose what you or the eaters really like to eat for the meat filling, the carriers, toppings or sauce. Here we go:
You’ve got 3 choices: soft wheat Tortillas, soft Corn Tortillas and hard shell tacos. Keep in mind that carrier is the most important part, choose wisely!
Be flexible with taco fillings. The list goes long with chicken, pork, beef, salmon, prawns, etc. There is also vegetarian taco which is filled with beans, mushrooms, sweat potato and so on. For the meat, you can also use ground, grilled, shredded or stew.
Make your tacos different by your creative toppings. Add whatever you think it goes well with the filling. The possibilities are endless. Think about cheese, sour cream, rice, cactus, salad, chillies, all kinds of vegetables, spring onion and so on.
A sauce complements and brings interest to the flavor of the filling. A spicy Mango Salsa, a medium Tomatillo Salsa, or a smoky Chipotle Salsa will be great on top of any tacos recipe.
Stew meat tacos recipes
In case you love stew meat, here are several tacos recipes simpler than their names.
How to cook pork stew meat tacos
What is pork stew meat tacos?
Pork stew meat tacos or Pork Carnitas Tacos is one of the most typical taco you can order in a Mexican restaurant. There’s the well fried, juicy, mildly sweet pulled pork with just the right amount of caramelization. The pineapple mango salsa is spicy, soft, and zesty. The smear with jalapeno avocado crema, and it’s all on top of a warmed tortilla.
What is the best cut for pork stew meat tacos?
Carnitas can be made with any cut of meat–Home cooks often use bone-in chops and stew meat–but pork shoulder or butt are the finest. Pork shoulder and pork butt are interchangeable terms. It makes no difference whether you prefer bone-in or boneless, which is usually easier to find. Cut it into sizeable pieces to make it easier to season and braise.
How should we season for the best pork stew meat tacos?
Be well-prepared for the sweet and savory braising liquid. BBQ spice rub can be a wise choice because it has all we need for a perfect carnitas recipe: sweet brown sugar, spicy cayenne pepper, caramelizing coarse sugar, smokey chili powder, black pepper heat, flavorful paprika, tenderizing salt.
How to cook pork stew meat tacos
In this instruction, we choose pickled cabbage, jalapeno avocado crema and pineapple mango salsa as toppings for pork stew meat tacos.
- 3 pound boneless pork shoulder cut in large chunks.
- 1/3 cup BBQ Spice Rub.
- 1 tablespoon canola oil.
- 1 1/2 cups pineapple juice.
- 1/4 cup soy sauce.
Quick pickled cabbage:
- 1 cup sliced red cabbage.
- 1 teaspoon granulated sugar.
- 1/2 teaspoon salt.
- 3/4 cup rice wine vinegar or apple cider vinegar or white vinegar
optional: add spices like black peppercorn.
Pineapple Mango Salsa:
- 2 cups diced pineapple about 1/2 a pineapple.
- 1 cup diced mango about 1 mango.
- 1/2 cup red onion diced.
- 1/2 jalapeno pepper minced.
- 1 lime juiced.
- 1 1/2 tablespoons cilantro chopped.
- 1/8 teaspoon salt.
Jalapeño Avocado Crema
- 2 jalapeños.
- 1 tablespoon canola or vegetable oil.
- 1 avocado.
- 6 tablespoons pineapple juice.
- 1/4 cup sour cream.
- 1/8 teaspoon salt.
- Season the pork all over with the spice rub. Preheat a dutch oven to high heat. When the oil begins to glow, add the seasoned pork and sear for two minutes on either side. Scrape some pieces from the bottom of the pan before adding the braising oil. Reduce the heat to medium, cover, and cook for 4 hours, or until the meat easily falls apart with a fork.
- Preheat the oven to ‘broil’ on high. Transfer the pork to a pan and shred with two forks into bite-sized pieces. Pour 1 cup of the pan juices over the pork. Broil for 10 minutes to get that crispy carnitas texture.
Quick pickled cabbage
- In a kettle or a saucepan, boil 2 to 3 cups of water. Add vinegar, sugar, salt, and any spices you like to a container with a lid. Then stir everything together.
- Put sliced cabbage in a colander. When the water is boiling, gently spill it over the cabbage until all of it is gone. This can be done in a sink or a big tub.
- Add the red cabbage to the pot containing the vinegar mixture. Allow for a 30-minute rest before using. The more the vinegar remains, the more flavor it develops, and the harshness of the vinegar softens. Quick pickled cabbage can be stored in the refrigerate for up to 3 days, sealed.
Pineapple Mango Salsa
- Prepare the fruits: remove the pineapple’s top and bottom. Cut in half and scoop out the nucleus. Dice into 1/4 pieces.
- Prepare the vegetables: Set aside the red onion, which has been diced into small fragments. Remove the jalapeno’s top and cut it in two. Remove the seeds and ribs and chop into small bits. To make a spicier salsa, mince the whole jalapeno. Finely chop the cilantro leaves finely.
- Combine all of the ingredients in a medium mixing dish, combine the pineapple, mango, red onion, and cilantro. Season with salt and then drizzle with lime juice. Mix once more until all of the components are evenly spread. Store the mixture in an airtight container for up to 3 days in the fridge.
Jalapeño Avocado Crema
- Preheat the oven to 425°F. Coat the jalapenos in oil, season with salt, and put on a baking sheet. Roast for 15 minutes, turning halfway through. The jalapenos can also be roasted in a toaster oven without needing to preheat for the same amount of time or temperature.
- Allow the peppers to cool down until they are safe to touch. Remove the tops and break in half on a cutting board. Spread the peppers out flat and scrape out the seeds and white ‘ribbing’ on the inside. Leave more of the white ribbing and a few seeds if you like it spicier. Roughly chop the jalapenos.
- Remove the avocado from the skin and throw away the pit. In a mixer or food processor, combine the jalapenos, avocado, pineapple juice, sour cream, and salt. Blend on high until the mixture is fully puréed, smooth, and creamy.
Heat the tortillas on both sides in a pan or on a gas stovetop over low pressure. If you’re using corn tortillas, put two tortillas on top of each other to prevent them from ripping from the juices.
Spread around a tablespoon of jalapeno avocado crema in the middle of the tortilla. Layer 3 tablespoons well-drained pickled cabbage, 1/4 cup pork carnitas, and 1 to 2 tablespoons pineapple mango salsa on top.
How to cook chunky beef tacos
This is how you can turn beef stew meat into a stunning filling for your tacos party.
- 1-1/2 lb. beef stew meat, cut into 1-1/2-inch pieces.
- 1 onion, cut into wedges.
- 1 jar (16 oz.) green salsa.
- 1/3 cup KRAFT Original Barbecue Sauce.
- 2 cloves garlic, minced.
- 1/2 lb. green beans, trimmed, cut into 1-inch lengths.
- 3 cups cooked long-grain white rice, warmed.
- 1/2 cup KRAFT Mexican Style Shredded Four Cheese.
- 12 corn tortillas (6 inch).
- Cook meat in a 6-quart pressure cooker in batches for 3 minutes on medium-high heat, or until browned on all sides. Place on a plate and cover to stay moist. Cook and stir for 2 minutes after adding the onions. Mix in the chili, barbecue sauce, garlic, and beef.
- Place the pressure regulator on the vent pipe and secure the pressure cooker cap. Cook for 25 to 30 minutes while gently rocking the pressure regulator (on low to medium heat). Remove from the heat and set aside for 10 minutes, or before the pressure vent decreases. Remove the regulator and then the lid. Cook for 10 minutes on medium heat, or until beans are tender.
- Toss together the rice and cheese, then spoon into tortillas. Serve with stew on top.
How to cook Mexican beef stew tacos
Finding original Mexican taste? This shredded beef tacos will not let you down for its depth of flavor, thick and rich. Besides of that, you can apply this for burritos, enchiladas or quesadillas as well.
Orange juice is the secret ingredient, and it’s a favorite ingredient in Mexican cooking like Carnitas (Mexican Slow Cooker Pulled Pork) and the marinade for Chicken Fajitas, for example.
It doesn’t turn the broth orange; instead, it fully transforms when cooked slowly, adding a hint of sweetness and flavor to the sauce.
- 1 1/2 tbsp chipotle powder.
- 1 tbsp paprika.
- 1 tbsp dried oregano.
- 1 tsp All Spice powder.
- 1 tsp coriander powder.
- 2 tsp onion powder or garlic powder OR 1 tsp of each.
- 1 tsp salt and pepper, each.
- 1 – 2 tbsp olive oil.
- 3 lb / 1.5kg beef chuck or brisket, cut into 4 pieces.
- 5 garlic cloves, minced.
- 1 onion, diced (yellow, brown or white).
- 3/4 cup (185 ml) orange juice.
- 2 tbsp lime juice.
- 14 oz / 400g can crushed tomatoes.
- 2 cups (500 ml) beef or chicken broth/stock.
- 1/2 cup (125ml) water.
- Salt and pepper.
- In a mixing bowl, combine the spice mix ingredients. Sprinkle 4 teaspoons over the meat, patting it down to ensure it holds. Then use a large heavy based pot to heat the olive oil over high heat. Brown the beef well on all sides (in batches if necessary). Transfer to a tray.
- Reduce the heat to medium. Add more olive oil if the pot seems to be dry. Add the garlic and onion to the pot and cook for 3 minutes, or until they are tender.
- Add orange juice and lime juice and scrape the bottom of the pot to mix them into the liquid. Toss tomato, beef stock, water, and the rest of the spice blend. Return beef into the pot. Put the lid on, get it to a low boil, and then reduce the heat until it’s bubbling slowly rather than quickly.
- After 2 hours, lift the lid and continue to cook for another 30 minutes, or until the beef is moist enough to shred. Take the beef out of the sauce and shred it with two forks.
- Let the sauce to simmer and thicken to your taste for 10 to 15 minutes. Season with salt to taste. To make it smoother, it’s optional to puree with a stick blender. Return the beef to the sauce (reserve any sauce for drizzling on tacos if you like; there will be plenty).
Serve the beef with warmed mini tortillas, avocado strips, Pico de Gallo, grilled cheese, sour cream, lime wedges, and extra cilantro/coriander leaves.
Note that the cooking time can vary depending on the kind of beef you choose, the weight of your pot (dutch ovens cook quicker because they absorb heat better), and the thickness of your cut of beef. This recipe is really forgiving, but even though you leave it for an extra hour, it will always be delicious! Check it after 2 hours and every 30 minutes after that to see if it is tender enough to shred.
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Stew meat tacos couldn’t be easier to make. Hope this post will help and give us a thumb up if you nailed it. Come back BestLifeTips for more helpful tips for your kitchen.