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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carne Asada Tacos Recipe

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This recipe for Carne Asada Tacos is from Three Angel's From Above Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Get 2 Green Pablano Chilies
2 cups Chicken Stock
1-28 ounce can Chopped Tomatoes
2 Chipotle Peppers (Jalapenos)
1 Yellow Onion
1 Garlic or minced
Beef Chuck Roast

Dry Rub:
2 Tablespoons of Chili Powder
2 Tablespoons of Cumin
2 Teaspoons of Salt
2 Tablespoons of Pepper
Mix together

Green Salsa:
1-1/2 Chopped Tomatillos
1 Lime
1 Tablespoon White Vinegar
1/4 bunch Cilantro
1 Avocado
1 Tablespoons fresh garlic
1 Tablespoon Chilie
Salt
Pepper
Tortillas (Corn or Flour)
Sour Cream
Directions:
Directions:
Get the Green Chilies to Roast, cover for 10 minutes. In pan add the Chicken Stock, Tomatoes,Chipotle Peppers or Jalapenos,Yellow onion and Garlic, and stir.

Rub onto Beef Chuck Roast, put roast in Casserole Dish with liquid cover, in the oven at 325º shred when done. Then 1-1/2 before roast is done, make your Green Salsa, Add 1-1/2 Chopped Tomatillos (Chunky) Juice of 1 Lime, 1 Tablespoon white Vinegar, 1/4 bunch Cilantro, 1 Garlic, Chopped or Minced, and 1 Chilie. Put all in Blender and Purify, Salt and Pepper to taste. You can put in the Blender if you want to, if not, then just mix the Salsa and put in fridge, until roast is done. When done, start making your tacos.
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
You can make the Salsa the night before and store in the fridge overnight, and If you want to, you can Slow-Cook your Roast all night, on Low, That way everything will be done for the next day. Warm your Tortillas up in the oven for 10 seconds, then start piling it on. Don't forget the Sour Cream.

 

 

 

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