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CHILI BEEF TACOS by www.country-cooking.com
1/4 c Chili powder
2 Jalapeno chilies, minced
6 Garlic cloves, crushed
10 oz Pkg. frozen corn, thawed and
5 tbsp Strained fresh lime juice
25 Pimento stuffed green olives
3 tbsp Olive oil
1/2 c Pimentos, drained chopped
1 tbsp Cumin
Salt and pepper to taste
2 1/2 lb Stewing Beef cut into 1/2 in cubes
20 Taco shells
28 oz Italian plum tomatoes; drained and crushed
12 oz Sharp cheddar Cheese, shredded
½ Bunch romaine lettuce; chopped
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
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 degrees.
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, shredd 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, adding Salsa and
sour cream separately.
*The same filling also works in chimichangas and enchiladas. It can
also be frozen.
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