Real Food Recipes - Chili Beef Tacos
In making the beef for these tacos, you will have enough for tonight's meal and for beef enchiladas next week. The sauce for the enchiladas is also created as the beef cooks. Freeze the beef and sauce for next week.
Directions: Preheat oven to 300 degrees. Place beef in small Dutch oven with a tight-fitting lid. Scatter onion over meat. Sprinkle the spices, including salt and pepper over beef. Pour tomatoes over and stir to combine. Place lid on pot and place pot in oven. Let cook for 6 hours. Remove from oven and let cool slightly. With a slotted spoon, remove beef from pot and transfer to a serving bowl. Shred with a fork. Serve on hot tortillas with any of the following garnishes: lettuce (or cabbage), tomato, shredded Jack cheese, green onion, lime wedges, cilantro, guacamole, sour cream.
2 lbs. beef stew meat
1 medium onion, chopped
2 t. chili powder
1 1/2 t. ground cumin
1 t. salt
1/4 t. pepper
One 28 0z. can organic diced tomatoes
Directions: Preheat oven to 300 degrees. Place beef in small Dutch oven with a tight-fitting lid. Scatter onion over meat. Sprinkle the spices, including salt and pepper over beef. Pour tomatoes over and stir to combine. Place lid on pot and place pot in oven. Let cook for 6 hours. Remove from oven and let cool slightly. With a slotted spoon, remove beef from pot and transfer to a serving bowl. Shred with a fork. Serve on hot tortillas with any of the following garnishes: lettuce (or cabbage), tomato, shredded Jack cheese, green onion, lime wedges, cilantro, guacamole, sour cream.
Comments
Post a Comment