Shredded Beef Tacos

It has been a really long time since I have posted anything new on the blog. I am going to try to be better about it.

Last night I made a new recipe for shredded beef tacos that I found off of the For the Love of Cooking Blog and we loved them. We will definitely be making these tacos again.

Shredded Beef Soft Tacos


2 lb lean chuck roast (trim most of the outside fat off)

•Cumin, to taste
•Chili powder, to taste
•Paprika, to taste
•Oregano, to taste
•Coriander, to taste
•Sea salt and freshly cracked pepper, to taste
•2 cups of beef broth (plus more if needed)
•1 7 oz can of whole green chiles
•1 jalapeño, seeded, de-veined, and chopped
•6 cloves of garlic, minced

Preheat the oven to 300 degrees.

Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don't need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.


Other Ingredients:

•Small flour tortillas
•Refried beans, warmed
•Lettuce, shredded
•Extra sharp cheddar cheese, shredded
•Grape tomatoes, halved
•Green onions
•Cilantro
•Roasted tomato salsa
•Guacamole

Heat the refried beans. Place the tortillas in a damp cloth and microwave for 20 seconds to warm up. Spread a bit of refried beans down the center of the tortilla then add some shredded beef followed by lettuce, cheddar cheese, tomatoes, green onions, and cilantro. Serve with salsa and guacamole. Enjoy!

Enchiladas de Pollo (Chicken Enchiladas)

I found this recipe a couple of years and we love it. I will be making this on Sunday.

Enchiladas de Pollo (Chicken Enchiladas)

FILLING:
3 cups water
¼ t salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast halves
¾ cup shredded Monterey Jack Cheese, divided
¾ cup shredded extra-sharp cheddar cheese, divided
½ cup chopped onion

SAUCE:
2/3 cup milk
¼ cup chopped fresh cilantro (or use dried 1 T)
1 egg
1/8 t salt
1 (11-ounce) can tomatillos, drained (can substitute 2 cups tomato sauce if you don't have tomatillos)
1 (4.5 ounce) can chopped green chilies, untrained

REMAINING INGREDIENTS:
8 (6 inch) corn tortillas
2/3 cup sour cream

To prepare filling, place 1st 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.

Preheat oven to 375 degrees F.

Combine chicken, ½ cup each of the cheeses, and ½ cup onion in a bowl; set aside

To prepare sauce, place milk and next 5 ingredients (milk through chilies) in a food processor or blender; process until smooth.

To prepare tortillas, fill a medium skillet with 1-inch water; bring to a simmer. Dip1 tortilla in water using tongs. Spoon ½ cup filling in center or tortilla; roll tightly and place in an 11x7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake for 20 minutes. Uncover; sprinkle with the remaining cheese. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Notes: I use the filling prep for chicken tacos or any other recipe that calls for shredded chicken.