Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
Add the reserved tomato juice if the salsa is too thick. To make salsa, pulse all the ingredients, except the tomato juice, in a food processor.Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Place the tortilla in the oil and wait about 30 seconds. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Heat a large pot of oil over medium heat.Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Season all sides of the beef with a fair amount of salt and pepper.One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)ġ big handful fresh cilantro with stems, about 1/2 cup, finely chopped One 28-ounce can crushed tomatoes, (recommended: San Marzano)
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