Text 7779, 70 rader
Skriven 2013-12-12 06:52:50 av Dave Drum (1:261/38)
Ärende: Chile 4805
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli-Beef Tacos
 Categories: Chilies, Beef, Cheese, Beer, Dairy
      Yield: 20 Servings

    1/4 c  Chilli spice mix
      6 cl Garlic; crushed
      5 tb Strained fresh lime juice
      3 tb Olive oil
      1 tb Cumin
  2 1/2 lb Stewing beef, in 1/2" dice
     28 oz Italian plum tomatoes;
           - drained, crushed
      2 c  Beef broth
     12 oz Bottle dark beer
      1 lg Onion; chopped
      2 lg Jalapenos; minced
     10 oz Box corn; thawed, drained
     25    Pimento stuffed green olives
    1/2 c  Pimentos; drained, chopped
           Salt & pepper
     20    Taco shells
     12 oz Sharp cheddar; shredded
    1/2    Bunch romaine lettuce;
           - chopped
      4    Chopped seeded tomatoes
           Salsa
      1 c  Sour cream

  Mix chilli spice mix, 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 350øF/175øC. 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.

  Uncle Dirty Dave's Archives

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... "Are you ready?"  "No, but that's never stopped me before!"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)