Braised Beef Tacos with Pickled Radish

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chiles, stemmed and seeded
• 1 onion, quartered
• 4 cloves garlic
• 1 orange, juiced
• 2 tsp ground cumin
• 16 corn tortillas
• 1 bunch radishes, thinly sliced
• 1/2 cup white vinegar
• Cilantro and lime wedges to serve

Instructions

1. 1

   Season the beef generously with salt and sear it in a heavy pot over high heat until every side is deeply browned, working in batches so the pan never crowds.

2. 2

   Add the onion, garlic, chiles, cumin, orange juice, and enough water to come halfway up the meat. Cover and braise at 300°F for about two and a half hours, until the beef shreds easily.

3. 3

   While the beef cooks, toss the sliced radishes with the vinegar, a pinch of sugar, and a big pinch of salt. Let them sit at room temperature until bright pink and crisp.

4. 4

   Shred the beef into its cooking liquid and taste for salt. Warm the tortillas directly over a flame until pliable and lightly charred.

5. 5

   Build each taco with beef, pickled radish, cilantro, and a squeeze of lime, and serve immediately while everything is hot.