Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chili Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Chili powder
6 cl Garlic -- crushed
5 tb Fresh lime juice -- strained
3 tb Olive oil
1 tb Cumin
2 1/2 lb Stewing beef -- cut into 1/2"
28 oz Italian plum tomatoes --
- drained and crushed
2 c Beef broth
12 oz Bottle dark beer
1 lg 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; shredded
1/2 bn Romaine lettuce -- chopped
4 Tomatoes; chopped, seeded
Hot or mild salsa
1 c Sour cream
Mix chili powder, garlic, lime juice, 3 tb olive oil, and cumin in
a large bowl to form a paste. Add the beef and mix until 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 minutes. 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 tb 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 minutes. 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 minutes. 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.
