Welcome and a recipe for Smoky Beef Tacos!

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

Serves 8

  • 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
  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.

 

One Comment Add yours

  1. dpb says:

    >Great post! I love it when you make this meal. It works great in the crockpot as well. Nice and tender. 🙂

    Like

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