*  Exported from  MasterCook  *

                             Chili Beef Tacos

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Chili                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Chili powder
   6       cl           Garlic -- crushed
   5       tb           Fresh lime juice -- strained
   3       tb           Olive oil
   1       tb           Cumin
   2 1/2   lb           Stewing beef -- cut into 1/2"
  28       oz           Italian plum tomatoes --
                        - drained and crushed
   2       c            Beef broth
  12       oz           Bottle dark beer
   1       lg           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; shredded
     1/2   bn           Romaine lettuce -- chopped
   4                    Tomatoes; chopped, seeded
                        Hot or mild salsa
   1       c            Sour cream

  Mix chili powder, garlic, lime juice, 3 tb olive oil, and cumin in
  a large bowl to form a paste. Add the beef and mix until 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 minutes. 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 tb 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 minutes. 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 minutes. 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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