Tyler Florences Ultimate Beef Tacos Best Recipes

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ULTIMATE BEEF STEW - TYLER FLORENCE

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Ultimate Beef Stew - Tyler Florence image

Tyler Florence's Ultimate Beef Stew. Serve with recipe #256718. Note that the flour is only for dredging the meat; any excess should be discarded. (Also, it screws up the nutrition information, since you only actually keep about 1/2 cup of the flour by the time you're done. The actual calorie count is more like 710.)

Provided by DrGaellon

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 2 -3 lbs boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • sea salt
  • fresh ground black pepper
  • 750 ml dry red wine (recommend a Burgundy)
  • 8 sprigs fresh thyme
  • 6 garlic cloves, smashed
  • 3 slices orange zest, 1-inch each
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 2 1/2 cups beef stock
  • 9 small new potatoes, scrubbed clean and cut in half
  • 1/2 lb carrot, peeled and sliced
  • 2 cups white pearl onions
  • 1 lb white mushroom, cut in half
  • 1/2 lb green peas, frozen or fresh
  • flat leaf parsley, chopped, for garnish

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Nutrition Facts : Calories 800.1, Fat 34.3, SaturatedFat 12.9, Cholesterol 89.7, Sodium 383.7, Carbohydrate 73.3, Fiber 8.5, Sugar 7.7, Protein 33

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

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Mexican Pot Roast for Tacos by Tyler Florence image

This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.

Provided by Juenessa

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 lbs beef shoulder
  • kosher salt & freshly ground black pepper
  • extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 large onion, sliced
  • 1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
  • 1 tablespoon dried ancho chile powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper.
  • In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
  • Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
  • Add the onion and allow to lightly brown, about 3 to 4 minutes.
  • Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
  • Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
  • Let meat cool some in the liquid.
  • Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
  • Garnish with lettuce, cheese and chopped tomatoes--if desired.

Nutrition Facts : Calories 276, Fat 10.4, SaturatedFat 3.6, Cholesterol 84.8, Sodium 388.3, Carbohydrate 12.8, Fiber 3, Sugar 6.1, Protein 32.8

TYLER FLORENCES ULTIMATE BEEF TACOS

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Tyler Florences Ultimate Beef Tacos image

Make and share this Tyler Florences Ultimate Beef Tacos recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 32

Ingredients:

  • 2 lbs beef shoulder
  • kosher salt & freshly ground black pepper
  • extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 large onion, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon dried ancho chile powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • vegetable oil, for deep frying
  • 6 fresh medium corn tortillas
  • kosher salt
  • 3 cups finely shredded white cabbage
  • 1/4 bunch fresh cilantro leaves
  • 1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommended ( San Marzano)
  • 1 small red onion, roughly chopped
  • 1 serrano chili
  • 1 garlic clove, roughly chopped
  • 2 limes, juice of
  • 1/2 cup chopped fresh cilantro leaves
  • kosher salt
  • freshly cracked black pepper
  • extra virgin olive oil, for drizzling
  • 6 ripe avocados
  • 3 limes, juice of
  • 1 medium yellow onion, chopped
  • 1 garlic clove, smashed then minced
  • 2 serrano chilies, cut into rounds
  • 1/2 cup fresh cilantro, with stems finely chopped
  • extra virgin olive oil
  • kosher salt & freshly ground black pepper

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
  • Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
  • For the simple salsa:
  • To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
  • To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
  • leaves.
  • Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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