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Entree
Makes about 12 tacos
5 minutes
1 hour 30 minutes
Chef Tom Fraker
1 pound Beef Chuck - cut into bite-sized cubes
1/8 teaspoons Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1/8 teaspoon Granulated Garlic
1/8 teaspoon Smoked Paprika
1/2 teaspoon Ground Cumin
2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion - diced
3 cloves Melissa’s Peeled Garlic - chopped
1/2 cup Red Wine
3 cups Water
1 (8 oz.) can Tomato Sauce
2 tablespoons Beef Bouillon
12 Corn Tortillas
1 cup Hot Cooked Rice
2 cups Shredded Cheese
As needed Melissa’s Hatch Pepper Avocado Salsa
Season the beef with the salt and the next 4 ingredients. Rub it into the meat very well.
Add the olive oil to a pot and heat over high flame. Add the beef, in batches, if needed, and browned on all sides. Remove the beef and set aside. Add the onion and garlic and sauté for 1 minute. Add the wine and cook, stirring often, scraping the bottom of the pan, for 2 minutes.
Add the beef back to the pot and add the water, tomato sauce and beef bouillon. Stir and bring to a boil. Reduce the heat, cover and simmer. Simmer the beef until very tender, about 1 hour.
To build the tacos, place some of the meat into a warm tortilla and top it with rice, cheese and the avocado salsa. Repeat for the remaining tortillas.
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