Chili-Beef Soft Tacos

Name: Chili-Beef Soft Tacos
Prep time: 12 h 15 min
Cook time: 12 h 15 min
Total time: 12 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado; 680 grams beef chuck pot roast, fat trimmed; 5 teaspoons chili powder; 2 Tbsps cider vinegar; 12 6-inchs 6-inch corn tortillas; 710 milliliters shredded lettuce; 907 grams mild or medium tomato-based salsa; 177 milliliters sour cream

The recipe Chili-Beef Soft Tacos is ready in about 12 hours and 15 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 481 calories, 29g of protein, and 26g of fat each. A mixture of avocado, beef chuck pot roast, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder.

Ingredients you will need

Chili Powder

Vinegar

Salsa

Equipment you will use

Slow Cooker

Bowl

Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.

Ingredients you will need

Beef

Meat

Equipment you will use

Bowl

Preheat oven to 300F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil

Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

Ingredients you will need

Sour Cream

Avocado

Lettuce

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

avocado 680grams

beef chuck pot roast, fat trimmed 5teaspoons

chili powder 2Tbsps

cider vinegar 126-inchs

6-inch corn tortillas 710milliliters

shredded lettuce 907grams

mild or medium tomato-based salsa 177milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.