“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. That’s why I love this community.” ~ Jasmine Heiler
We arrived in Sierra Vista, AZ with our three little kids in tow after a tour overseas. The desert had looked so uninviting when we first arrive. I remember looking around and thinking why in the world would anyone want to live in a place like this. That feeling lasted until sunset. When evening came, I step outside to be greeted by the most beautiful sunset I had ever seen. The expansive sky was filled with color from deep purple to dazzling red. I thought to myself, “I’m going to love this place.” And I did.
To be happy in a place is not just to find the beauty in the land but to somehow feel you are a part of it. We had yet to meet very many people when an elderly couple from the church we had been attending asked us to dinner at their house. Their history in Arizona went back generations. We were treated to shredded beef tacos which my husband would call “hard tacos.” They were incredible and not like any taco I’d ever eaten before. They were authentic.
I don’t know if the couple knew just how important their little dinner was to us. It connected us to the place and was the start of it becoming home for the next three years. It is my pleasure to share this recipe with you.
*Recipe for Roast Beef is from the Food Network’s Tyler Florence.
Ingredients (Serves 6 with leftovers)
2 pounds beef chuck roast
Salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 large onion, sliced
1 (28-ounce) can crushed tomatoes
1 tablespoon Chimayo chile powder or ancho chile powder
1 tablespoon medium sundried New Mexican chile powder or cayenne pepper
1 tablespoon ground cumin
2 tsp dried Mexican oregano
2 bay leaves
Vegetable oil, for deep frying
12 corn tortillas
Salt to taste
Instructions
Season all sides of the beef with salt and pepper.
In a large Dutch oven heat 2 tablespoons of olive oil over high heat. Add the beef to the pot, browning the meat on all sides.
Remove the beef to a plate. Add the onion to the pot and brown. Add the garlic and cook for an additional minute or two.
Add the crushed tomatoes, plus 1 tomato can of water, spices, bay leaves and oregano, season with salt and pepper, to taste.
Place the beef back into the pan and add enough water to cover the meat.
Bring to a boil then reduce heat and simmer covered for 3 hours until the meat is fork tender. Let meat cool in the pan. Shred the beef when it is cool enough to handle.
Warm the tortillas in the microwave for a minute or two until pliable.
Fill the tortillas with the shredded beef and seal with a toothpick.
Heat a large pan with an inch or so of oil over medium heat. When hot fry each taco until crispy and dark golden brown.
Top with lettuce, tomato and cheese or desired toppings.
¡Que aproveche!
Shredded Beef Tacos
Ingredients
- Serves 6 with leftovers
- 2 pounds beef chuck roast
- Salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic chopped
- 1 large onion sliced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Chimayo chile powder or ancho chile powder
- 1 tablespoon medium sundried New Mexican chile powder or cayenne pepper
- 1 tablespoon ground cumin
- 2 tsp dried Mexican oregano
- 2 bay leaves
- Vegetable oil for deep frying
- 12 corn tortillas
- Salt
Instructions
- Season all sides of the beef with salt and pepper.
- In a large Dutch oven heat 2 tablespoons of olive oil over high heat. Add the beef to the pot, browning the meat on all sides.
- Remove the beef to a plate. Add the onion to the pot and brown. Add the garlic and cook for an additional minute or two.
- Add the crushed tomatoes, plus 1 tomato can of water, spices, bay leaves and oregano, season with salt and pepper, to taste.
- Place the beef back into the pan and add enough water to cover the meat.
- Bring to a boil then reduce heat and simmer covered for 3 hours until the meat is fork tender. Let meat cool in the pan. Shred the beef when it is cool enough to handle
- Warm the tortillas in the microwave for a minute or two until pliable.
- Fill the tortillas with the shredded beef and seal with a toothpick.
- Heat a large pan with an inch or so of oil over medium heat. When hot, fry each taco until crispy and dark golden brown.
- Top with lettuce, tomato and cheese or desired toppings.
- ¡Que aproveche!
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Yummy, one of my favorites. thanks for sharing.
Simon