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1
Preheat the oven to 325 degrees F.
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2
Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.
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3
In small bowl, combine the cumin, chili powder, salt and black pepper.
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4
Sprinkle the spice mixture over the beef so that it is evenly coated.
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5
Put the seasoned beef into the Dutch oven and cover.
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6
Braise in the oven until the meat is fork tender, about 3 hours.
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7
Remove the beef from the pot and put it into a baking dish.
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8
Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist.
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9
Cover with some aluminum foil until ready to serve.
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10
Green Salsa:
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11
Preheat a broiler.
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12
Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred.
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13
Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes.
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14
Core, seed and peel the charred skin from the peppers.
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15
Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender.
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16
Puree the mixture until smooth.
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17
Pour the mixture into a medium bowl, and add the remaining diced avocado.
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18
Gently toss the salsa with a rubber spatula to coat the avocado.
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19
Taste and adjust the seasonings with more salt and pepper, if needed.
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20
Set aside
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21
Tacos:
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22
Bring the canola oil to 350 degrees F in a large skillet over medium heat.
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23
Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes.
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24
Transfer them to a sheet tray lined with paper towels to drain any excess oil.
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25
Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them.
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26
Arrange a fried corn tortilla onto each flour tortilla.
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27
Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco.
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28
Repeat with the remaining ingredients.
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29
Arrange on a serving platter and serve.
