Photos in this post have been updated – January 2019.
Welcome to my food blog! I’ve wanted to do a food blog for a while now and finally took the plunge when a dear friend (Rachel!) encouraged me to do so. I love to cook and find every aspect of it therapeutic. I find most joy in hosting and serving delicious meals to my family and friends at home. I hope you will enjoy some of these recipes as much as I do!
Smoky Beef Tacos – an absolute favorite at the Britton household especially since we’ve found Mexican food in Colorado pretty lacking!
Recipe courtesy of Everyday Food, March 2009
- 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
- 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.
- 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.
- 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.
One Comment Add yours
>Great post! I love it when you make this meal. It works great in the crockpot as well. Nice and tender. 🙂