For those of you not in the DC area, you might not know about a doozy of a storm we had on Friday night. Some people in the area are still without power, and while we got our power back on Saturday late afternoon, it still seriously mucked with my plans for the weekend.
So when the AC has been out for several long hours, what do you feel like eating?
Tacos.
We've been trying to recreate this dish since we had it at Momocho Mod Mex in Cleveland (featured on Diners, Drive-Ins, and Dives). If you're ever in the Cleve, I insist you stop buy and start with a trio of specialty guac, washed down by fresh squeezed fruit margaritas, then try some of their delightful taquitos. The coffee braised beef was featured on the show, and it. was. to. die. for.
Brandon said I did a good job making the food, but it was only sortof like the restaurant. That's ok, it was my first try.
Coffee Braised Beef Tacos
For the beef:
1.5-2lbs stewing beef
2 tbsp olive oil
3 cloves garlic
1 onion, roughly diced
2 tbsp Worcestershire sauce
3 tbsp garlic powder
1 large dried ancho chili, finely minced (or 1 tbsp chili flakes)
1 tsp cayenne pepper
1 tbsp coriander
1tbsp cumin
4 cups stock (I used chicken, because it was what I had. Please use beef if you can.)
8 cups of coffee
1/2 cup red wine
Salt and pepper to taste
Begin with a large stock pot. Heat the oil over medium heat and brown the beef on all sides. Remove the beef from the heat and cook the onion and garlic in the same pot until the onion is translucent. Return the beef to the pan. Add all the above spices and stir to coat.
Add the stock, coffee, and red wine. If your husband hasnt finished his beer and its gotten warm, add that too. Scrap up all the bits from the bottom.
Simmer until the liquid is reduced or absorbed into the beef, and the beef falls into shredded pieces as you stir. Serve on corn tortillas with slow-cooked red onion, grated cheese, guac, and shredded lettuce with a hint of chopped basil.
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