Chili Beef Tacos
Cuisine: Misc.
Category: Misc.
Servings: 20
Ingredients:1/4 c Chili powder
2 Jalapeno chilies, minced
6 Garlic cloves, crushed
10 oz Pkg. frozen corn, thawed and
5 tb Strained fresh lime juice
25 Pimento stuffed green olives
3 tb Olive oil
1/2 c Pimentos, drained chopped
1 tb Cumin
Salt and pepper
2 1/2 lb Stewing beef cut into 1/2 in
20 Taco shells
28 oz Italian plum tomatoes;
12 oz Sharp cheddar cheese, shredd
Drained and crushed 1/2
Bunch romaine lettuce; chopp
2 c Beef broth
4 Chopped seeded tomatoes
12 oz Bottle dark beer
Hot or mild salsa
1 Large onion chopped
1 c Sour cream
Instructions: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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