Рецепт Chili Beef Tacos
Ингредиенты
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Инструкции
- Mix chili pwdr, garlic, lime juice, 3 Tbs. extra virgin olive oil and cumin in a large bowl to create a paste. Add in the beef and mix until coated. Chill 24 hrs, 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 till beef is tender, about 45 min more. Cold, shred beef and return to cooking liquid. Cover and chill overnight.
- Heat 3 Tbs. oil in heavy skillet over medium-low heat.
- Add in onion and jalapenos then cover and cook till 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 till sauce is thickened and reduced to 1/2 c., stirring occasionally, about 50 mins.
- Fold in beef. (Can be preparted 1 day in advance and refrigerated). Add in corn, olives, and pimentos and stir over medium heat till just heated through, about 5 min. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mix.
- Top with cheese, lettuce and minced tomatoes. Serve immediately, passing salsa and lowfat 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 frzn.