*  Exported from  MasterCook  *
 
                              CHILI BEEF TACOS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Misc                             Mexican
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Chili powder
    6                    Garlic cloves, crushed
    5       tb           Strained fresh lime juice
    3       tb           Olive oil
    1       tb           Cumin
    2 1/2   lb           Stewing beef cut into 1/2 in
   28       oz           Italian plum tomatoes
                         Drained and crushed
    2       c            Beef broth
   12       oz           Bottle dark beer
    1                    Large onion chopped
    2                    Jalapeno chilies, minced
   10       oz           Pkg. frozen corn, thawed and
   25                    Pimento stuffed green olives
      1/2   c            Pimentos, drained  chopped
                         Salt and pepper
   20                    Taco shells
   12       oz           Sharp cheddar cheese, shredd
      1/2                Bunch romaine lettuce -- chopp
    4                    Chopped seeded tomatoes
                         Hot or mild salsa
    1       c            Sour cream
 
   Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large
   bowl to form a paste.  Add the beef and mix till coated. Refrigerate 24
   hours, stirring occasionally. Position rack in lower third of oven and
   preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer
   in a Dutch oven.
    Bring to boil over high heat. Cover, transfer to oven and bake for 45
   mins.  Uncover and continue baking until beef is tender, about 45 minutes
   more.  Cool, shred beef and return to cooking liquid. Cover and refrigerate
   overnight.
   
   Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and
   jalapenos then cover and cook until onion is tender and lightly browned,
   stirring occasionally, about 15 mins. Strain beef cooking liquid into
   skillet, Bring to a boil.  Reduce heat and simmer uncovered until sauce is
   thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
    Mix in beef. (Can  be preparted 1 day in advance and refrigerated). Add
   corn, olives, and pimentos and stir over medium heat until just heated
   through, about 5 minutes. Season with salt and pepper to taste. To
   assemble: Half fill taco shells with beef mixture.
   
   Top with cheese, lettuce and chopped tomatoes.  Serve immediately, passing
   salsa and sour cream separately. Note: The same filling also works in
   chimichangas and enchiladas, and is delicious spooned over toasted
   hamburger rolls. It can also be frozen.
  
 
 
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