You guys!!! This is my first cooking video. I had nasty, cold the day we filmed, you can tell I'm dragging, but I had fun in spite of it. I'm so grateful for Joe, at thefoodbeat.com for making this possible.
Sooo, for my first cooking video I chose to show ya'll how to make my Roasted Beef Tacos. Why? 'Cause it's one of my favorite recipes EVER. So juicy, so flavorful and just so dang good!
FYI, If you were following my blog before, you'll have to enter your info below to re-subscribe because I left Wordpress (long story). If you were never following, what's wrong with you? You don't like Ms. Buena Vida? You are so mean.
Leila’s Roasted Beef Tacos with Smoky Guajillo Salsa
A Juicy, Tender Pot Roast with Mexi-Flair
These are the most "melt in your mouth," flavorful tacos!! They can be served with or without the smoky salsa. The meat is flavorful on it own.
- 3-4 lb. Chuck Roast, patted dry
- Olive Oil
- Ground Cumin
- Mexican Chili Powder
- Garlic Powder
- 1 White Onion, cut in half and sliced into thin strips
- 4 Garlic Cloves, thinly sliced length wise or minced
- 1 T Minced Fresh Oregano
- 5 Roma Tomatoes, whole
- 1 T. Butter
- (1) 4 oz. Can diced green chilies
- 1/2 C Beef Broth
- 1/4 C Tomato Juice
- 1 Bay Leaf
- (18) 6 inch tortillas (I like corn, but you probably like flour)
- 8 oz. Sour cream, to serve (optional)
Smoky Guajillo Salsa Recipe (make ahead)
1. Preheat oven to 325 degrees.
2. On the stove, In a hot dutch oven or heavy pot roast whole tomatoes so that the skins are charred lightly on all sides (no oil). This gives the tomatoes a nice smoky flavor. On a cutting board dice your tomatoes. Add a pinch of salt and set aside.
3. Add 1 T olive oil to the same pot and sauté onion and garlic and oregano. Set aside when the garlic and onions have a great caramel color, add a pinch of salt.
4. Season the meat LIBERALLY with salt, pepper, cumin, garlic powder and chili powder. Be obnoxious about it, to almost form a crust with the seasonings. In the same pot sear the meat in a bit of olive oil. To give it a nice brown color. Set the meat aside and deglaze the pan with the broth and a pad of butter, scrape the bottom of the pan with a wooden spoon to get all of those lovely seasonings into the sauce. Add tomato juice, meat, veggies & chilies to the pot.
5. Transfer Pot to oven and roast 3-4 hours, until very tender and easy to shred.
6. Remove the fat. Shred the meat with a fork. Mix the meat and the broth so that everything is incorporated well.
Heat tortillas in a dry skillet, until they're warm and soft. Serve meat in tacos with Leila's Smoky Guajillo Salsa & sour cream.
Plan 3 tacos per adult. Serves 4-6