How to Make Spicy Shredded Beef Tacos with Avocado and Cilantro

Today’s recipe is a great idea for serving as an appetizer at holiday parties. With a spicier flavor, tacos have a very ancient and uncertain origin, but legend has it that the invention originated in the Aztec Empire.

The tip is to prepare it with shredded shin accompanied by avocado and cilantro, bringing texture and an explosion of aromas to the dish. Check it out!

INGREDIENTS:

Shredded Shin:

• 1 piece of PUL shin
• Salt to taste
• 1 tablespoon of crushed red pepper flakes
• ½ chopped serrano pepper
• Oil for grilling
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 3 cups of hot water
• Chopped parsley to taste

Avocado and Tomato Salad:

• 4 avocados, diced
• 6 seedless tomatoes, diced
• 1 red onion, finely diced
• Juice of 2 lemons
• 2 tablespoons of Alma Lusa olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Cilantro leaves to taste
• Tacos for serving

PREPARATION

Shredded Shin:

Cut the shin into medium cubes, place them in a large bowl, and season with salt, crushed red pepper flakes, and serrano pepper. Mix well.

In a pressure cooker, heat the oil over medium heat.

Grill the shin cubes and set aside in a bowl.

In the same pot, add more oil and sauté the onion and garlic. Sauté for 2 minutes or until softened.

Arrange the shin cubes in the pot, mix well, and then add the hot water.

Cover the pot. When it starts to whistle, reduce the heat and cook for 40 minutes. After this time, turn off the heat.

Allow all the pressure to escape, carefully open the pot, and check if the meat is cooked and falling apart.

Mix well until shredded and finish with parsley. Set aside.

Avocado and Tomato Salad:

In a medium bowl, place the avocado, tomatoes, onion, and season with lemon juice, olive oil, salt, and freshly ground black pepper to taste.

Assemble the tacos with the shredded shin and avocado salad. Finish with cilantro leaves.

Serve immediately!