Chile Beef Tacos Recipe - Cooking Index
Chile Beef Tacos Recipe - Cooking Index
| 1/4 cup | 59ml | Chile powder |
| 6 | Garlic cloves - crushed | |
| 5 tablespoons | 75ml | Strained fresh lime juice |
| 3 tablespoons | 45ml | Olive oil |
| 1 tablespoon | 15ml | Cumin |
| 2 1/2 lbs | 1135g / 40oz | Stewing beef cut into 1/2 in |
| 28 oz | 795g | Italian plum tomatoes |
| Drained and crushed | ||
| 2 cups | 474ml | Beef broth |
| 1 | Dark beer | |
| 1 | Onion chopped (large) | |
| 2 | Jalapeno chiles - minced | |
| 1 | Frozen corn - thawed and | |
| 25 | Pimento stuffed green olives | |
| 1/2 cup | 73g / 2.6oz | Pimentos - drained chopped |
| Salt and pepper | ||
| 20 | Taco shells | |
| 12 oz | 340g | Sharp cheddar cheese - shredded |
| 1/2 | Romaine lettuce - chopped | |
| 4 | Chopped seeded tomatoes | |
| Hot or mild salsa | ||
| 1 cup | 237ml | Sour cream |
Mix chile powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix until coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 minutes. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.
Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 minutes. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 minutes. Mix in beef. (Can be prepared 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.
Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.
Source:
Patricia Wriedt - Mexico City
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