Recipe courtesy Tyler Florence
Yield: serves 6-8
Time: 2 hours 30 minutes
3 lb shoulder of beef
Kosher salt and freshly ground black pepper
2 cloves garlic, smashed
1 can (28oz) San Marzano tomatoes, crushed
1 large onion
3 dried red chiles
1 tablespoon ground cumin
1 tablespoon ancho chile powder
1/2 bunch cilantro
2 tablespoons red wine vinegar
8 fresh medium corn tortillas
3 cups finely shredded Romaine Lettuce
1/2 bunch fresh cilantro leaves
1/3 pound Cotija cheese
2 limes, cut into wedges for garnish
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.