Chili Beef Tacos
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Chili Beef Tacos
  Chili    Beef    Tacos    Mexican  
Last updated 6/12/2012 12:53:10 AM. Recipe ID 14947. Report a problem with this recipe.
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      Title: Chili beef tacos
 Categories: Misc, Mexican, Chili
      Yield: 20 Servings
 
    1/4 c  Chili powder
      6    Garlic cloves, crushed
      5 tb Strained fresh lime juice
      3 tb Olive oil
      1 tb Cumin
  2 1/2 lb Stewing beef cut into 1/2 in
     28 oz Italian plum tomatoes;
           Drained and crushed
      2 c  Beef broth
     12 oz Bottle dark beer
      1    Large onion chopped
      2    Jalapeno chilies, minced
     10 oz Pkg. frozen corn, thawed and
     25    Pimento stuffed green olives
    1/2 c  Pimentos, drained  chopped
           Salt and pepper
     20    Taco shells
     12 oz Sharp cheddar cheese, shredd
    1/2    Bunch romaine lettuce; chopp
      4    Chopped seeded tomatoes
           Hot or mild salsa
      1 c  Sour cream
 
  Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a
  large bowl to form a paste.  Add the beef and mix till coated.
  Refrigerate 24 hours, stirring occasionally. Position rack in lower
  third of oven and preheat to 350 F. 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
  mins.  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 mins. 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 mins.
   Mix in beef. (Can  be preparted 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.
 




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Recipe ID 14947 (Apr 03, 2005)

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