Guest Post: Smoky Beef Tacos

14 Jan

Happy Friday Food Tidings followers!

As a food blogger, I’m always trying out new recipes. I came across this one for Smoky Beef Tacos a few years ago and it’s now a family favorite. In fact, every time I make these smoky shredded beef tacos, we always wish I’d made more!

The beef simmers for two hours in a chipotle-tomato sauce and emerges from the oven tender and delicious. Once you shred the meat, mix in some of the sauce it baked in (to keep the meat moist). The garnishes are easy to make and really compliment the beef so I suggest making all of them. The shredded beef would also be great in enchiladas.

Enjoy! Andrea
http://www.inspired2cook.com/

Smoky Beef Tacos
-recipe from marthastewart.com

These slow-simmered beef tacos have just the right amount of spice. Serves 8.

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

To garnish (recipes below):
Avocado-Red Onion Relish
Corn-and-Tomato Salsa

Cilantro-Lime Crema

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.

Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Avocado-Red Onion Relish
Top off our Smoky Beef Tacos with this relish. Makes 3 cups

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper

Combine avocados, red onion, and lime juice. Season with salt and pepper.

Corn-and-Tomato Salsa
Makes 3 cups.

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

Cilantro-Lime Crema
Makes 2 cups.

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

 

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