These recipes come together differently, but they share a result: spicy, fork-tender meat. All you need is a stack of hot
corn tortillas to sop up the delicious juices|written by Sara Deseran
This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.Recipe: Cola Shredded Beef Tacos
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