Smoky Beef Tacos with the Fixin's

From Everyday Food March 2009

serves 8

2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas

1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.

2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.


Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.

Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.

Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.