Shredded Beef Kaldereta Soft Tacos

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.