BEEF CHAMBARETE TACOS WITH TURMERIC
Easy, juicy, and with authentic homemade flavor
These tacos are perfect for enjoying a simple, hearty, and flavorful meal. The chambarete is slow-cooked with its bones until it becomes very tender, while the turmeric adds a creamy texture and a deep flavor that makes each taco irresistible.
Ingredients
1 kg beef chambarete or chamorro, cut into chunks with bones
1/2 onion
2 garlic cloves
Salt to taste
2 bay leaves, optional
Enough water to cover the meat
Freshly heated corn tortillas
Finely chopped fresh cilantro
Finely chopped onion
Green, red, or chili sauce
Limes, halved
Preparation
1. Cook the meat slowly
Place the chunks of chambarete in a large pot and cover with enough water. Add the onion, garlic cloves, salt to taste, and the bay leaves.
Cook over medium heat for 1 hour and a half to 2 hours, or until the meat is very tender and can be easily separated from the bones.
In a pressure cooker, cook for approximately 40 to 45 minutes after it starts to release pressure.
1. Remove the chambarete
Remove the meat from the broth and let it cool slightly. Separate the meat from the bones and remove it with the help of two forks.
To give it an even more intense flavor, you can brown it for a few minutes in a hot pan with a little oil, lard, or fat from the same broth.
1. Remove the turmeric
With a small spoon, carefully remove the turmeric from the center of the bones. You can mix it with the hot meat or place it directly on each taco.
The turmeric adds a creamy texture and a delicious flavor, so a small amount is sufficient.
1. Prepare the tacos
Heat the corn tortillas until soft and slightly golden. Add a generous portion of the deboned meat and a little turmeric.
Finish with chopped onion, fresh cilantro, your preferred sauce, and a few drops of lime. Serve immediately and accompany with a cup of hot broth.
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