COLA SHREDDED BEEF TACOS
The Coke gives these just a touch of sweetness. Add some salsa, sour cream and a squeeze of lime and you'll have tacos you would be proud to serve to your family and friends. The dried chiles in this are not really spicy. This recipe is a preview from one of my favorite cookbook authors, Deborah Schneider. She has a new cookbook coming out in May of 2010: Amor y Tacos. I know I'll be first in line to buy that book!
Provided by cookiedog
Categories Roast Beef
Time 4h30m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 14
Steps:
- Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tablespoons oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 teaspoons salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth. (I forgot to blend my sauce, and my meat still came out wonderful although there were large pieces of chile in the sauce).
- Meanwhile, season beef with the remaining teaspoons salt. Heat the remaining tablespoons oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
- Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
- With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
- Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
- Make ahead: Through step 3; chill, covered, up to 2 days.
Nutrition Facts : Calories 467.6, Fat 17.4, SaturatedFat 5.2, Cholesterol 99.8, Sodium 931.5, Carbohydrate 47.1, Fiber 9.9, Sugar 7, Protein 37.5
SHREDDED BEEF FOR TACOS
This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)
Provided by Robyns Cookin
Categories Roast Beef
Time 9h10m
Yield 20 , 20 serving(s)
Number Of Ingredients 7
Steps:
- Place the frozen roast in the slow cooker.
- Pour the wine and Mexican-style hot tomato sauce over the top.
- Season with garlic, salt, and pepper.
- Cover and cook on low for 9 hours.
- When done, the roast should shred easily with a fork.
- Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Nutrition Facts : Calories 132.3, Fat 4, SaturatedFat 1.6, Cholesterol 58.1, Sodium 185.3, Carbohydrate 2.5, Fiber 0.5, Sugar 1.2, Protein 20
SHREDDED BEEF TACOS
My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious!
Provided by Canamari
Categories Roast Beef
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef and discard.
- In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
- Combine 3/4 cups of cooking juices to the shredded meat.
- Make your own tacos and enjoy!
Nutrition Facts : Calories 147.4, Fat 4.8, SaturatedFat 1.9, Cholesterol 74.9, Sodium 504.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.9
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- Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
- Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
- Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
- With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
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- Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
- Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
- Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
- With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
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