In my house, it doesn't get any better than Mexican food. I could honestly eat Mexican every single day and be totally happy with that. The hubs would request a change every once in a while, I do believe:) These steak tacos are Fabulous and will feed a army so they make a great entertainment food. I got the basic recipe here on Tasty Kitchen. I 'll note my changes.
What you need:
- 1 whole Boneless Chuck Roast, 2 1/2 To 3 Pounds
- 3 Tablespoons Pure Olive Oil, Divided
- 1 Tablespoon Plus 1 Teaspoon Ground Cumin {I love cumin, I doubled this}
- 1 pinch Salt And Ground Black Pepper
- 1 can (4.5 Ounces Each) Chopped Green Chiles {I also added jalepenos!}
- 2 Tablespoons Chili Powder
- 1 teaspoon Dried Oregano
- 4 whole Large Garlic Cloves, Minced
- 2 cups Chicken Broth {I only used 1 cup}
- 2 whole Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges
- 2 whole Medium Multi-colored Peppers, Each Cut Into 8 Wedges
- 12 whole Medium Flour Tortillas
- 1 container (8 Ounces) Light Or Regular Sour Cream {we don't do sour cream}
- 1 bunch Cilantro
- 1 whole Lime, Cut Into Wedges
How to do it:
Heat oven to 450 degrees.
Heat a 5 to 6-quart heavy Dutch oven {I used a large skillet and a glass casserole dish} over low heat.
Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.
A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside.
Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.
{Here I just poured the chicken broth mixture over the roast, which I had placed in the casserole dish} Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. {2 hours is better. The meat gets super tender!} Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes. {I have done the veggies 2 ways. The way above and I have sauteed them on the stove top & just pop 'em in with the steak when it is about half way done. This way the veggies soak up the delicious juices from the steak and the chiles.}
{Here it is all shredded and juicy!}
Serve with warm tortillas, bowls of sour cream, cilantro sprigs, and lime wedges. {Whatever tacos toppings your crowd prefers! We use avocado, tomatoes, and lettuce. We also always have rice, black beans, or both with ours.}
Enjoy! This is a great crowd pleasing meal & the boys love it too:)
Heat a 5 to 6-quart heavy Dutch oven {I used a large skillet and a glass casserole dish} over low heat.
Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.
A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside.
Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.
{Here I just poured the chicken broth mixture over the roast, which I had placed in the casserole dish} Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. {2 hours is better. The meat gets super tender!} Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes. {I have done the veggies 2 ways. The way above and I have sauteed them on the stove top & just pop 'em in with the steak when it is about half way done. This way the veggies soak up the delicious juices from the steak and the chiles.}
Serve with warm tortillas, bowls of sour cream, cilantro sprigs, and lime wedges. {Whatever tacos toppings your crowd prefers! We use avocado, tomatoes, and lettuce. We also always have rice, black beans, or both with ours.}
Enjoy! This is a great crowd pleasing meal & the boys love it too:)
