Dia Uno, Dos, Tres or Three Day Tacos
pimento, beef, tomatoes, beef broth, beer, corn, onion, pimiento, lime juice, chili, jalapenos, garlic, cumin
Ingredients
1/4 cup chili powder 6 garlic cloves, crushed 5 tablespoons fresh lime juice 6 tablespoons olive oil, divided use 1 tablespoon ground cumin (I use less) or 1 tablespoon chopped fresh cilantro (my addition) 2 1/2 lbs beef, cut into 1-1/2-inch cubes 1 (28 ounce) can crushed tomatoes in puree 2 cups beef broth 1 (12 ounce) bottle dark beer 1 large onion, chopped 2 -3 fresh jalapenos, chopped or 2 -3 diced canned jalapenos 1 (10 ounce) box frozen corn 25 pimento stuffed olives, sliced 1/2 cup chopped drained pimiento (or just a small jar) Serve With shredded cheese lettuce sliced green onion guacamole Sour cream hot sauce
Directions for Dia Uno, Dos, Tres or Three Day Tacos Recipe
DAY ONE, UNO. Mix chili powder, garlic, lime juice, 3 T. oil, cumin (or cilantro) in large bowl to form a paste. Add beef cubes and mix until coated. Refrigerate in a zip bag for 24 hours, mixing it around when you think of it. NOTE: Original recipe called for "stewing beef", but I use sirloin or other steak. DAY TWO, DOS. In Dutch oven, combine marinated beef with canned tomatoes, broth and beer. Preheat oven to 350. Bring meat mixture to a boil over high heat on range top. Place in oven, covered, and bake 45 minutes. Uncover and continue baking until beef is tender, about another 45 minutes. Cool, shred beef and return it to cooking liquid. Cover and refrigerate overnight. DAY THREE, TRES. Heat 3 T. olive oil in heavy large skillet over medium heat and saute onion and jalapenos. Strain beef cooking liquid into skillet and bring to a boil. Reduce heat and simmer uncovered until sauce is reduced to 1/2 cup, stirring occasionally, about 50 minutes. Mix in beef and add frozen corn, olives (be sure to count them) and pimento. Heat through, add salt & pepper and/or hot sauce to taste and serve with any desired taco garnishes (shredded cheese, lettuce, sliced green onions, guacamole, sour cream, hot sauce, etc.) Freeze in meal size portions if desired. Makes enough for 20 tacos. Muy Bueno!
Read the full directions on Food.com
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