Thursday, November 4, 2010

Smokey Chipotle Shredded Beef and Homemade Taco Bowls

This is an original recipe!  I wanted to have shredded beef taco salad for dinner, but I didn't have a great recipe for the meat.  Well, I do now!  This was fabulous!  Chipotle peppers are one of my favorite things!  They fall into the "food of the Gods" category with bacon, chocolate and  peanut butter.  You can find them canned in the Latin section of your grocery store. You can make it as spicy or mild as you want by adjusting the amount of chipotle peppers.  Just be sure to taste the sauce before you put the meat in. 

The taco bowls are awesome!  A lot of the time when I'd buy them from the store they would be soggy and greasy or broken by the time I needed to use them.  These taco bowls are baked fresh rather than fried.  They are not quite as flaky as the fried bowl, but they are nice and crispy!

Smokey Chipotle Shredded Beef
Serves 8-10

3 lbs. boneless beef chuck roast
2 Tbs. canned chipotle chilies in adobo sauce
1/2 cup ketchup
3 cups water
8 cloves minced garlic
2 tsp. oregano
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. black pepper
1 (7 1/2 oz.) can El Pato Jalapeno Salsa (it is available in the Latin section of most grocery stores.  It doesn't add heat, it just adds flavor)

In large heavy pot, stir together everything except the meat.  Over medium high heat bring the mixture to a boil.  While the sauce is coming to a boil, cut the beef into pieces, trimming off the fat.  Add to the boiling sauce.  Bake at 350° for 2-3 hours or until fork tender, stirring every 30 minutes and adding more water as necessary.  Keep in mind that when the beef is finished cooking you want the sauce to be thick.  Remove the pot from the heat and shred the beef with 2 forks.  Allow it to sit in the sauce for about 5 minutes before serving.  Serve in tacos, burritos, chimichangas, or any Mexican dish.  Serves 8-10.


Homemade Taco Bowls

Flour tortillas  (Thinner is better)
Cooking spray (such as Pam spray)

Heat your oven to 350°.  Spray both sides of the tortilla with cooking spray.  Drape each tortilla over an empty quart jar.  Place on a baking pan and bake 10-15 minutes or until lightly browned and crispy.  Carefully remove from the jar and allow to cool.  Fill with your favorite taco salad fillings.

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