Shredded Beef Kaldereta Soft Tacos

Swap out the usual Mexican beef barbacao for our own kaldereta.

Planning a taco night? Try this taco recipe: Make it up to 1 week ahead, freeze, and thaw before serving.

Shredded Beef Kaldereta Soft Tacos

Idge Mendiola
Swap out the usual Mexican beef barbacao for our own kaldereta.
Prep Time 4 hours 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 7 hours 30 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 15

Ingredients
  

Shredded Beef Kaldereta Soft Tacos

  • 500 Grams Beef (use brisket), sliced into 1½-inch cubes
  • 1/4 Cup Soy Sauce
  • Calamansi Juice
  • 3 red chili pepper (siling labuyo) chopped
  • 2 teaspoons Pepper
  • 3 tablespoons cooking oil
  • 2 cloves Garlic minced
  • 1/4 large red onion minced
  • 2 red chili pepper (siling labuyo) chopped
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1/2 can (400 grams) canned diced tomatoes
  • 1/2 beef bouillon cube dissolved in 1 cup water
  • 1 can (85 grams) liver spread
  • 1/2 tablespoon sugar
  • Salt to season
  • 15 4-inch wheat flour tortillas warmed
  • 1/3 Cup green mango to serve
  • queso de bola to serve
  • 15 pitted green olives to serve
  • kinchay (parsley)

Instructions
 

  • Combine beef, soy sauce, calamansi juice, chilies, and pepper in a bowl. Marinate in the refrigerator for at least 4 hours or overnight.
  • Drain meat and set aside marinade. Heat 2 tablespoons oil in a casserole over high heat. Sear beef in batches until browned. Set aside.
  • In the same casserole, add remaining oil. Sauté garlic, onion, chilies, and bay leaf until fragrant. Add tomato paste and cook for 1 minute.
  • Add beef and stir for 1 minute. Add tomatoes, bouillon mixture, and reserved marinade. Lower heat and simmer for 2½ to 3 hours or until beef is very tender and sauce has thickened.
  • Add liver spread, sugar, salt, and pepper; stir to combine. Remove from heat. Transfer beef to a plate; reserve sauce. Shred beef using two forks. Return to sauce and mix.
  • To serve, place about ¼ cup kalderata on the center of a tortilla. Top with 1 teaspoon mango, queso de bola, and 1 olive. Garnish with kinchay leaves. Repeat with remaining ingredients.
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