Ingredients

2 pounds Beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves Garlic, smashed
1 Large onion, sliced
1 (28-ounce) can Crushed tomatoes, (recommended: San Marzano)
1 tablespoon 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
For the simple salsa:
1 (28-ounce) can Whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 Small red onion, roughly chopped
1 Serrano chile
1 Garlic clove, roughly chopped
2 Limes, juiced
1/2 cup Chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Guacamole:
6 Ripe avocados
3 Limes, juiced
1 Medium yellow onion, chopped
1 Garlic clove, smashed then minced
2 Serrano chiles, cut into rounds
1 Big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Description

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