2 medium jalapeño peppers, seeded and coarsely chopped
2 large cloves garlic, thinly sliced
2 tsp dried orgegano, or 1 tbsp fresh
one 8-oz jar marinated green peppers
one 8-oz jar fire-roasted tomatoes
1/3 cup red wine
one 16-oz jar fire roasted tomato and ancho chile sauce
For the tacos-
whole wheat flour tortillas
mixed baby greens
shredded cabbage
chopped green scallion
salsa
Instructions
Remove the beef from the refrigerator and allow to warm to room temperature while you prep the vegetables. Rinse the beef in cool water, dry well, and season liberally with salt & pepper.
Heat the oil over medium-high flame in a 5-quart Dutch oven (or other heavy-bottomed pot with a tight-fitting lid) until hot and sliding easily across the pot when swirled. Add the beef and sear each side until nicely browned, about 3 – 5 minutes/side; remove to a clean plate.
Lower the heat to medium-low; add the onions and jalapeño peppers. If your beef is very lean, you may need to add another tablespoon of oil to prevent sticking. Sauté vegetables until lightly softened, stirring occasionally, about 5 minutes. Add oregano and garlic; sauté for 1 minute. Add marinated green bell peppers and tomatoes, breaking up larger vegetable pieces with a spoon, and sauté for 1 minute. Add wine and scrape up any fond from the bottom of the pot. Add tomato-ancho sauce and bring mixture to a boil over medium heat. Add beef, turning to coat all sides in sauce; cover tightly and reduce heat to the lowest setting. Braise, turning the beef every 30 to 60 minutes, until falling-apart tender, about 5 – 6 hours. Alternatively, you can transfer everything to a Crock-Pot or slow cooker and cook on low for 6 – 8 hours.
Shred the beef, in the pot, with two forks. Transfer beef and sauce to a large serving dish. Serve warm, with taco fixings.
OPTIONS
The tomato-ancho chile sauce could be replaced with a thick tomato sauce plus a couple of dried ancho chiles tossed into the pot before braising; remove chiles before serving. Alternatively, make an ancho chile sauce similar to this dried red chile sauce. Add to taste- I would start with 1/4 to 1/2 cup.
Substitute marinated green bell peppers with fresh or frozen bell peppers, chopped, plus 2 to 4 tablespoons of vinegar.
The beef was pleasantly spicy- tasty, but definitely not “hot.” Add additional jalapeño peppers, jalapeño seeds, or use a spicier pepper like habañero, for additional kick.
Originally Submitted
10/4/2012
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