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Title: Shredded Beef Tacos
Source: Gimmie Some Oven
URL Source: http://gimmesomeoven.com/slow-cooker-shredded-beef-tacos/
Published: Jan 5, 2012
Author: ?
Post Date: 2012-01-05 19:53:48 by F.A. Hayek Fan
Keywords: None
Views: 176
Comments: 7

One word: AWESOME!!!! We like spicy food so we used all of the chipotle peppers AND the adobo sauce. Hmmmmmmmm!

Ingredients:

1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

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#1. To: F.A. Hayek Fan (#0)

Dang. All's you need now is a Corona with a twist.

Bottoms up & thanks for the recipe!

randge  posted on  2012-01-05   22:40:11 ET  Reply   Trace   Private Reply  


#2. To: F.A. Hayek Fan, *The Freedom4um Cook Book* (#0)

Foodie Ping.

Perseverent Gardener
"“Believe nothing merely because you have been told it. Do not believe what your teacher tells you merely out of respect for the teacher. But whatsoever, after due examination and analysis, you find to be kind, conducive to the good, the benefit, the welfare of all beings - that doctrine believe and cling to, and take it as your guide.” ~ Gautama Siddhartha — The Buddha

Original_Intent  posted on  2012-01-05   22:56:21 ET  Reply   Trace   Private Reply  


#3. To: F.A. Hayek Fan (#0)

blogchef.net/grilled-steak-tacos-recipe/print/

Grilled Steak Tacos Recipe

Steak tacos don’t get much better than when the steak is cooked on the grill. The steak gets its flavor from a delicious marinade. Some of the key ingredients in the marinade include orange juice, lime juice, and cider vinegar. The steak can be marinated anywhere from a few hours to overnight. If you do not have a grill these can be cooked in the broiler instead. I like to add condiments to these tacos such as guacamole, lettuce, tomato, and Monterey jack cheese. Enjoy.

Ingredients:

1 1/2lbs sirloin steak

Marinade- 1/2 cup orange juice
4 tablespoons vegetable oil
2 tablespoons lime juice
4 teaspoons cider vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Tacos-

10 (8 inch) flour tortillas
shredded Monterey jack cheese
lettuce
tomato
Guacamole

Cooking Instructions:

Step 1: In a medium bowl combine orange juice, oil, lime juice, cider vinegar, oregano, salt and pepper. Add steak and toss in the marinade. Cover and refrigerate for a few hours or overnight.

Step 2: Heat an outdoor grill to high heat. Remove steak (reserving the marinade) and place onto the grill. Grill steak for 3-4 minutes per side and brush with the reserved marinade occasionally while grilling. Remove from the grill and slice into thin strips.

Step 3: Place a bit of guacamole onto the bottom of each flour tortilla. Top with steak strips, cheese, lettuce and tomato.

(Makes 5 Servings)

Perseverent Gardener
"“Believe nothing merely because you have been told it. Do not believe what your teacher tells you merely out of respect for the teacher. But whatsoever, after due examination and analysis, you find to be kind, conducive to the good, the benefit, the welfare of all beings - that doctrine believe and cling to, and take it as your guide.” ~ Gautama Siddhartha — The Buddha

Original_Intent  posted on  2012-01-05   23:06:09 ET  Reply   Trace   Private Reply  


#4. To: All, *The Freedom4um Cook Book* (#3)

Ping.

Perseverent Gardener
"“Believe nothing merely because you have been told it. Do not believe what your teacher tells you merely out of respect for the teacher. But whatsoever, after due examination and analysis, you find to be kind, conducive to the good, the benefit, the welfare of all beings - that doctrine believe and cling to, and take it as your guide.” ~ Gautama Siddhartha — The Buddha

Original_Intent  posted on  2012-01-05   23:07:01 ET  Reply   Trace   Private Reply  


#5. To: F.A. Hayek Fan (#0)

We like spicy food so we used all of the chipotle peppers AND the adobo sauce.

The recipe for preparation is very much the same I learned for making Oaxacan tamales that are wrapped in banana leaves, not corn husks.

I start with 4 to 6 pounds of pork, a couple cans of chipotle and 8 oz. of adobo sauce, some cinnamon, 10 guayano chiles (dried, seeded and put through food processor), one package of menudo mix, at least one full head of garlic, and about 8 cups of chicken broth and water (depending on what I have on hand to cover the roast). It takes about three hours to cook in a large pot on top the stove before the meat starts falling apart and can then be pulled or chopped for the tamale filling.

The result are spicy tamales the taste of which is complimented by the steamed banana leaves. I use the broth off the meat for the liquid in preparing the masa.

Phant2000  posted on  2012-01-05   23:31:08 ET  Reply   Trace   Private Reply  


#6. To: Original_Intent (#2)

Dessert recipe.

School Cafeteria Fudge recipe

2 cups granulated sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats

Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.

They used to serve these in the cafeteria where I went to school. I guess they still do.

Liberty is not a means to a higher political end. It is itself the highest political end.    Lord Acton

The human herd stampedes on the fields of facts and the valleys of truth to get to the desert of ignorance. Saman Mohammadi

"If a politician found he had cannibals among his constituents, he would promise them missionaries for dinner." Mencken

"..if the military is going to defend our freedoms, then we need freedoms to defend. Our freedoms must be restored before the military can defend them..."  Lawrence M. Vance

Você me trata desse jeito só porque eu sou preto. Junior (my youngest son)

James Deffenbach  posted on  2012-01-06   0:25:26 ET  Reply   Trace   Private Reply  


#7. To: James Deffenbach (#6)

Thank you. That brings back memories - I'm smiling as I type. :-)

Perseverent Gardener
"“Believe nothing merely because you have been told it. Do not believe what your teacher tells you merely out of respect for the teacher. But whatsoever, after due examination and analysis, you find to be kind, conducive to the good, the benefit, the welfare of all beings - that doctrine believe and cling to, and take it as your guide.” ~ Gautama Siddhartha — The Buddha

Original_Intent  posted on  2012-01-06   0:47:37 ET  Reply   Trace   Private Reply  


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