Subj : 5 Star Recipes - 24
To   : All
From : Dave Drum
Date : Sat Feb 24 2024 15:34:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Taco Meat
 Categories: Beef, Beer, Chiliess, Vegetabvles
      Yield: 12 servings
 
      4 lb Boneless chuck roast
      1 ts Salt
      1 ts Pepper
      1 tb Olive oil
     12 oz Beer
     28 oz Can pickled jalapeno
           Peppers; undrained
      1 lg Onion; chopped
      1 ts Garlic powder
      1 ts Chilli spice mix

MMMMM--------------------------TOPPINGS-------------------------------
           Corn tortillas (6 inches)
           Crumbled Cotija cheese
           Lime wedges
           Fresh cilantro leaves
           Sliced radishes
           Sour cream
 
  Sprinkle roast with salt and pepper. In a large skillet,
  heat oil over medium-high heat; brown meat. Transfer
  meat to a 5 or 6 qt. slow cooker. Add beer to skillet,
  stirring to loosen browned bits from pan; pour over
  meat. In a large bowl, combine jalapenos, onion, garlic
  powder and chili powder; pour over meat. Cook, covered,
  on low until tender, 6-8 hours.
  
  Remove roast; shred with 2 forks. Strain cooking juices.
  Reserve vegetables and 2 cups juices; discard remaining
  juices. Skim fat from reserved juices. Return beef and
  reserved vegetables and cooking juices to slow cooker;
  heat through. If desired, serve with optional
  ingredients.
  
  Rebecca Yankovich, Springfield, Virginia
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Without good stock, nothing can be done. -Escoffier
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