Smoky Beef (or Pork) Tacos

Another great recipe from Everyday Foods. I use a Boston Butt Pork roast instead of the beef, usually, and I cook it in a crock pot, and let it go all day. We love this recipe, and all the accompaniments, too.

Smoky Beef (or Pork) Tacos

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted

    Martha's Image, not mine

  1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
  3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Note: To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).


Avocado-Onion Relish

  • 2 diced avocados
  • 1 finely chopped medium red onion
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  1. Combine avocados, red onion, and lime juice. Season with salt and pepper.
Corn and Tomato Salsa
  • 1 10-ounce box thawed frozen corn
  • 1 cup quartered grape tomatoes
  • 2 teaspoons vegetable oil
  • 2 teaspoons red-wine vinegar
  • Salt and pepper
  1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema

The relish, salsa, and crema. Also Martha's pic.

  • 16 ounces reduced-fat sour cream
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • Salt and pepper
  1. Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

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