Shredded Beef Tacos
The ingredients list for the sauce from the Los Barrios Family Cookbook: 10 tomatoes, coarsely chopped, 2 tablespoons olive oil, 1/2 onion, chopped, 1/2 green bell pepper, chopped, 1/2 teaspoon garlic powder, salt and pepper.
What I used (mostly because it's what I had): 15-ounce can tomato puree (you puree then cook down the tomatoes in the recipe, so I thought "short cut"), olive oil, the white part of three large (very large!) scallions, chopped, 2 very hot jalapenos, garlic powder, salt and pepper. So unless you think of garlic powder as a primary ingredient, I basically made an entirely different recipe.
I'm sure their sauce is very good, and I'll have to try it sometime, but here's what I did:
I blistered the skin of the jalapenos over my stovetop's gas burner, closed them in a container to steam, then rubbed the skins off and chopped them up (sans seeds; they were still really hot). After tasting a piece, I decided to use only one, so I heated the oil and put half the chopped jalapenos in it with the chopped scallion whites and cooked them a bit to get the onion soft. Then I added the tomato puree, decided it was too tomato-ey and added the rest of the jalapeno with the garlic powder (which I didn't even know I had until Todd found it in the spice rack), salt and pepper. Cooked it for about 15 minutes, and I actually really liked it when it was done.
Served the sauce on top of shredded beef rolled in steamed corn tortillas and topped it all with shredded cheddar cheese.
I actually followed the cookbook recipe for the beef, except for using the wrong cut: Put 2-pound skirt steak (I used chuck, which needed much longer melt away all the fat), 3 crushed garlic cloves, salt and pepper in a large pot, cover by 2 to 3 inches with water and boil for 30 minutes. Shred. Serve.
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