8 Servings
Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Showing posts with label Tacos. Show all posts
Showing posts with label Tacos. Show all posts
Fish Tacos
Click here for a larger picture of Fish Tacos
4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh
1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)
Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
VIEW THE RECEIPT
4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh
1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)
Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
VIEW THE RECEIPT
Fish Tacos
Click here for a larger picture of Fish Tacos
4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh
1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)
Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
VIEW THE RECEIPT
4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh
1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)
Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
VIEW THE RECEIPT
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