Tacos De Asada

"I wrote this recipe down years ago while watching Jeff Smith, The Frugal Gourmet make it. It is so good and the meat can be used for tacos, burritos, enchiladas, etc. It freezes well and is easily doubled and tripled. The recipe calls for pork but he said you could also use a chuck roast or chicken."
 
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Ready In:
2hrs 50mins
Ingredients:
13
Yields:
1 pot
Serves:
12
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ingredients

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directions

  • Cut roast into thick slices and pan brown, with salt and pepper in the olive oil.
  • Add water and cook covered 2 hours.
  • While this is cooking, saute' onions, peppers and garlic in olive oil. Set aside.
  • Shred meat. Add onions, peppers, garlic, tomato sauce, bay leaf, wine, cumin and chili powder. Simmer covered for 30 minutes.
  • Serve on tortillas with toppings of your choice. Topping suggestions - shredded cheese, lettuce, green onions, salsa.

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RECIPE SUBMITTED BY

<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have&nbsp;a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
 
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