• 5 Star Recipes - 24

    From Dave Drum@1:2320/105 to All on Sat Feb 24 15:25:00 2024
    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

    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

    Rebecca Yankovich, Springfield, Virginia

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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