Recipe courtesy Tyler Florence
Set a large, heavy-based pot over medium-high heat and add a 3-count of extra-virgin olive oil. Season beef shoulder with plenty of kosher salt and freshly ground black pepper then sear all over until you have a nice brown crust. Add onions, and garlic to the pan and move them around so they caramelise a little and have contact with the bottom of the pot. Add tomatoes, chile spices, cumin and cilantro then top the pot up with water so you have about 2 inches of water in the pot. Cover and simmer for about 2 hours until the meat is fork tender and comes apart with little resistance. As it cooks down add more water if necessary. Once cooked, take a wooden spoon and use it to break the meat apart. Season with salt and pepper and add a splash of red wine vinegar. Serve with warm tortillas, shredded romaine, fresh cilantro leaves, lime and crumbled Cotija cheese.
Edited: August 4th, 2009