Braised beef conundrum - advice needed

So I was thinking I'd braise some beef for tacos in the vein of barbacoa or similar but a lot of recipes seemed too intensive for a work night. Long story short, I braised the beef in a 2:1 ratio of beef stock to salsa. The beef tastes delicious and has a mild chili heat but the tomatoes from the salsa became so intense and sweet I'm not sure tacos are the best application for this now shredded beef.

Would you still make tacos? If so, with what garnishes/ toppings? If not, what would you make instead?


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