PHOENIX TACOS
(Serves 6-8)
I MADE TACO FILLING THIS WAY WHEN I WAS IN MY 20'S AND I STILL MAKE IT THIS WAY. NOTE: WE LIKE OUR REFRIED BEANS AS A SIDE DISH TOPPED WITH CHEESE AND ONIONS AND BAKED IN THE OVEN, NOT IN THE TACO FILLING MIX. G.P.

3-3/12 LBS. CHUCK ROAST WITH BONES
1 C. BEEF BOUILLON
2 CLOVES PRESSED GARLIC
1 SMALL PIECE OF BAY LEAF

1 LARGE CHOPPED ONION
3 LARGE CLOVES PRESSED GARLIC
1/2 TSP.GROUND CUMINOS (CUMIN)
1/2 TSP. GROUND CORIANDER
1 TSP. CHILI POWDER
1/2 TSP. SALT OR TO TASTE
1 LARGE CAN CHOPPED JALAPENO PEPPERS, RINSED IN COLD WATER AND DRAINED.
1 CAN REFRIED BEANS (OPT) OR,
1 T. CORNSTARCH
PREPARED TACO SHELLS

HAVE READY:
CHOPPED TOMATOES, SALSA, CHOPPED GREEN ONIONS, SLICED BLACK OLIVES, SHREDDED LETTUCE, GRATED LONGHORN CHEESE AND SOUR CREAM.

 

 

 

OVEN:325o
RUB ROAST WITH GARLIC AND PLACE IN PAN WITH BEEF BOUILLON, AND BAY LEAF.
COVER WITH ALUMINUM FOIL AND ROAST 5 HOURS. ROAST SHOULD BE FALLING APART.
USING RUBBER GLOVES, PULL MEAT APART INTO STRINGS, REMOVING BONES AND PIECES OF FAT. SET MEAT ASIDE.

IN LARGE SKILLET, SAUTE CHOPPED ONION UNTIL SOFT. ADD 3 CLOVES OF GARLIC AND MEAT. MIX TOGETHER. HEAT WELL.
ADD CUMINOS, CORIANDER, CHILI POWDER, SALT AND JALAPENO CHILES. MIX WELL AND COOK FOR 20 MINUTES ON LOW HEAT.
ADD A LITTLE WATER IF NOT ENOUGH JUICES.

1. ADD REFRIED BEANS TO THICKEN BEFORE FILLING TACO SHELLS. COOK LONG ENOUGH TO HEAT WELL. OR,
2. THICKEN WITH CORNSTARCH MIXED WITH A LITTLE WATER. COOK A FEW MINUTES MORE.