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I'm Leila. I love to make food. My recipes are fresh & simple but only because I'm lazy.

 

Juicy, Tender Roasted Beef Tacos

Juicy, Tender Roasted Beef Tacos

Impress your friends with these melt-in-yo-mouth, flavorful tacos..

This is a juicy, tender pot roast with Mexi-flair! It's my legacy and I leave it to you.

If you scroll all the way down to the bottom,  you can watch a very amateur video of me preparing it.

Leila’s Roasted Beef Tacos with Smoky Guajillo Salsa

Plan 2-3 tacos per adult. Serves 4-6 

Ingredients- 

  • 3-4 lb. Chuck Roast, patted dry 
  • Olive Oil 
  • S/P 
  • 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 
  • 2 Bay Leaves

To Serve-

 

Browned Meat— ready to get freaky in the oven.

Browned Meat— ready to get freaky in the oven.

Three hours later and falling apart.

Three hours later and falling apart.

Instructions-

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 charredlightly 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 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 about 3 hours, until very tender and easy to shred.

6. Remove the fat if necessary. Shred the meat with a fork. Mix the meat and the veggies 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. 

Guajillo Salsa

Guajillo Salsa

Hey baby, what's your number? Can I call you?

Hey baby, what's your number? Can I call you?

Served with Quick Pinto Beans.

You can watch me make it. Look at how shiny my face is.

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