Beef Tacos, Real Mexican Style
From cuzpat 15 years ago
- 2 hours 35 mins to make
- Serves 4
Make you want to eat the recipes as you read it!
Ingredients
- 1 3 1/2 pound beef chuck or pot roast shopping list
- salt and pepper to taste shopping list
- 1/3 cup olive oil shopping list
- 1 cup water shopping list
- 1 large onion peeled and sliced shopping list
- 2 cloves garlic crushed shopping list
- 1 green bell pepper chopped shopping list
- 1 cup tomato sauce shopping list
- 1 teaspoon salt shopping list
- 1 bay leaf shopping list
- 1/2 cup dry wine shopping list
- 1/2 teaspoon ground cumin shopping list
- 1 teaspoon chili powder shopping list
How to make it
- Rub salt and pepper into meat. Heat a large frying pan or stove
- top casserole and add a bit of oil. Brown the meat well on both
- sides, and then add about 1 cup of water. Cover and simmer until
- very tender, about 2 hours. If pan dries out during cooking, add
- more water. Allow the meat to cool, covered, in the pan juices.
- Remove the meat from pan; debone and shred the meat. Set aside in
- a bowl, along with the pan juices. Reheat the pan and add the
- remaining oil. Saute the onion and garlic, just until clear. Add
- the green pepper and saute for a few minutes more. Add the remaining
- ingredients, including the shredded meat and juices. Cover and
- simmer on low heat for 15 to 20 minutes more. Place filling in
- the center of a warm wheat tortilla.
- Garnish with:
- Chopped scallions
- Thinly sliced lettuce
- Homemade salsa
- Sour cream (optional)
- Chopped fresh coriander (optional)
- Roll up and enjoy.
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