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Entree
Mexican
10
25 minutes
128 minutes
3 Melissa's Dried Hatch Peppers - stems and seeds removed
Water to cover peppers
1 clove Melissa’s Peeled Garlic
1 teaspoon Dried Oregano
2 tablespoons Extra Virgin Olive Oil
2 pounds Beef Chuck - cut into 1-inch pieces
1 Fresh Poblano Pepper - diced
½ Melissa’s Perfect Sweet Onion - diced
2 Roma Tomatoes - diced
1 Green Bell Pepper - diced
1 (12 ounce) can Beer
1 teaspoon Freshly Ground Pepper
1/2 teaspoon Ground Cumin
1 1/2 tablespoon Kosher Salt
1/2 cup Green Olives
10 Corn Tortillas – fried into shells
Shredded Lettuce
Tomato
Shredded Cheese
Melissa’s Pickled Jalapeño Peppers
Melissa’s Perfect Sweet Onion
Lime Wedges (juice)
In a medium size pot, add the dried peppers and cover with water. Bring to a boil, reduce the heat and simmer for 5 minutes. Next, place the peppers, 1 cup of the pepper water, the garlic and dried oregano into a blender and mix until smooth.
Heat the olive oil in a large pot and add the beef. Sear the meat on all sides. Next add the remining ingredients (except the corn tortillas), including the blended sauce, to the pot. Stir and bring to a boil. Reduce the heat, cover and simmer for 2 hours or until the meat is very tender. When cool enough to handle, remove the beef and shred it.
To make the tacos, add some of the beef to a taco shell and top with your preferred taco filling ingredients. Repeat for the remaining taco shells.
