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                             CHILI BEEF TACOS

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Misc                             Mexican
                Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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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