Prep 2 hrs
Cook 72 hrs
I found this recipe in Sunset many years ago, submitted by someone from Tucson. I have many thousands of recipes on file, but this must rank in my Top Ten favorites. My warmest thanks, mystery Tucson person!! (I've always chuckled over the "25" olives, but it's in the original recipe as such.) The filling works in chimichangas, enchiladas, taco shells or flour tortillas. Store it in the freezer for instant summer meals or for drop in guests. (In emergencies, I've been known to cheat and make the recipe in only TWO days, but I always count the olives!)
- 1⁄4 cup chili powder
- 6 garlic cloves, crushed
- 5 tablespoons fresh lime juice
- 6 tablespoons olive oil, divided use
- 1 tablespoon ground cumin (I use less) or 1 tablespoon chopped fresh cilantro (my addition)
- 2 1⁄2 lbs beef, cut into 1-1/2-inch cubes
- 1 (28 ounce) can crushed tomatoes in puree
- 2 cups beef broth
- 1 (12 ounce) bottle dark beer
- 1 large onion, chopped
- 2 -3 fresh jalapenos, chopped or 2 -3 diced canned jalapenos
- 1 (10 ounce) box frozen corn
- 25 pimento stuffed olives, sliced
- 1⁄2 cup chopped drained pimiento (or just a small jar)
- shredded cheese
- sliced green onion
- sour cream
- hot sauce
- DAY ONE, UNO.
- Mix chili powder, garlic, lime juice, 3 T. oil, cumin (or cilantro) in large bowl to form a paste. Add beef cubes and mix until coated. Refrigerate in a zip bag for 24 hours, mixing it around when you think of it. NOTE: Original recipe called for "stewing beef", but I use sirloin or other steak.
- DAY TWO, DOS.
- In Dutch oven, combine marinated beef with canned tomatoes, broth and beer. Preheat oven to 350. Bring meat mixture to a boil over high heat on range top. Place in oven, covered, and bake 45 minutes. Uncover and continue baking until beef is tender, about another 45 minutes. Cool, shred beef and return it to cooking liquid. Cover and refrigerate overnight.
- DAY THREE, TRES.
- Heat 3 T. olive oil in heavy large skillet over medium heat and saute onion and jalapenos.
- Strain beef cooking liquid into skillet and bring to a boil. Reduce heat and simmer uncovered until sauce is reduced to 1/2 cup, stirring occasionally, about 50 minutes.
- Mix in beef and add frozen corn, olives (be sure to count them) and pimento.
- Heat through, add salt & pepper and/or hot sauce to taste and serve with any desired taco garnishes (shredded cheese, lettuce, sliced green onions, guacamole, sour cream, hot sauce, etc.) Freeze in meal size portions if desired. Makes enough for 20 tacos.
- Muy Bueno!
Sorry. I followed this to the letter and it was not good. First of all, the meat was not even close to tender, so I cooked it another hour, covered. Still not tender, so I cooked it another 45 minutes. I could shred it, but it was still not super tender and had very little flavor. I ended up giving it a quick pulse in the food processor. Now I am going to have to doctor up a little of the sauce with a good dose of salt, onion powder, garlic powder and cumin to get some decent flavor going. You can't have this much meat and broth and beer and only "salt to taste". I'm sure the olives would have added a bit of salt, but I'm going to save my olives and corn for another use. I just hope I can doctor this up enough to salvage it for tacos tonite. I don't like to give a bad review, but this was not cheap to make.
This recipe is worth waiting three days for!! We loved it :) We served it in corn tortillas with fresh cilantro springs, sour cream, cheese and onions. We also had some to freeze for future meals. Thanks for sharing San Marcos Sunshine.
Sorry, but this wasn't worth the time or ingredients. We didn't even eat it all.