Ingredients
1/4 cup chili powder
6 garlic cloves, crushed
5 tbsp strained fresh lime juice
3 tbsp olive oil
1 tbsp cumin
2 1/2 lb stewing beef cut into 1/2 in
28 oz italian plum tomatoes
1 drained and crushed
2 cup 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 cup pimentos, drained chopped
1 salt and pepper
20 taco shells
12 oz sharp cheddar cheese, shredd
1/2 bunch romaine lettuce, chopp
4 chopped seeded tomatoes
1 hot or mild salsa
1 cup sour cream
Directions
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.
Servings: 20 servings
Chili Beef Tacos Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Meat; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into history, certainly as far back into recorded history as ancient Egypt, and maybe even further. Having said that, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also informs us how the cooks of his times made use of a wide range of aromatic flavors, including some familiar names for example bay, fennel and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices created an increase in manuscripts on food, many of which still exist in academic collections. The arrival of TV gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chili Beef Tacos recipe.
