Are you ready for a taste sensation?
My husband has many gifts. For one, he can do a gorilla impression like no one else's business... almost rivaled by my sister-in-law's impression of a monkey. We are very high brow over here at the Johnson household. Among other gifts, however, gorilla man can cook. Did you see the Lemon Tart of Love? That tart truly was an act of love, making this tart's hips softer and more huggable!
Anyway, I love when he takes over the kitchen. Some people may get excited over, let's say, a train, or a nintendo 64 (I do not know these people, but wow, they are excited), but I get excited when gorilla awesome man steps into the kitchen and starts to sharpen a knife. Think nintendo boy with arms in air, or think excited train man, except instead of yelling "listen to that horn", I'm yelling "He is cooking!"
And when he starts to cook Mexican, then it is too much for me. So, here are his amazing beef tacos.
And yes, you are welcome.
For Roasting:
1 chuck roast, approx 3.5 – 4.5 pounds
Salt and Pepper to Taste
1 tablespoon Mexican oregano (toasted optional)
1 to 2 tablespoons chipotle puree
2 carrots peeled and thickly sliced
1 onion sliced
6 cloves garlic
6 bay leaves
4-6 sprigs of thyme
2 cups water
Roasting:
1. Season Beef with salt and pepper as well as chipotle;
2) Quickly roast the bay leaves and thyme under the broil - keeping a close eye on them
3) Chop up the carrots and onions
4) In a preheated heavy skillet, pour in a little oil and then sear the meat well on all sides;
5) Place the meat in a roasting pan (or Crock Pot) and distribute the beef among the vegetables and herbs
6) Add the water to the pan and cover tightly, place in a 350 degree oven (or on low in Crock Pot)
7) Roast 2 – 2.5 hours, roast until tender, turning every once in awhile; If using crock pot, keep on low for a minimum of 6 hours
8) Cool roast and shred beef by hand
For Finishing:
2 tablespoons vegetable oil or lard
½ onion thinly sliced in strips
3-4 roma tomatoes, quartered, seeded and sliced in ¼ inch strips
Pan drippings from roasting pan
Dash of mild vinegar or lime juice
Salt and pepper to taste
Finishing:
1. In a preheated heavy skillet, add the oil and sautee the onion until it starts to brown.
2) Add tomato strips and cook for 1 minute while stirring gently.
3. Add the shredded beef, and other additions (optional) and fry until hot.
4. Add the pan drippings and the vinegar or lime juice to moisten to the desired consistency and adjust the seasoning with salt and pepper.
Make tacos and enjoy...
YUM!
My husband has many gifts. For one, he can do a gorilla impression like no one else's business... almost rivaled by my sister-in-law's impression of a monkey. We are very high brow over here at the Johnson household. Among other gifts, however, gorilla man can cook. Did you see the Lemon Tart of Love? That tart truly was an act of love, making this tart's hips softer and more huggable!
Anyway, I love when he takes over the kitchen. Some people may get excited over, let's say, a train, or a nintendo 64 (I do not know these people, but wow, they are excited), but I get excited when gorilla awesome man steps into the kitchen and starts to sharpen a knife. Think nintendo boy with arms in air, or think excited train man, except instead of yelling "listen to that horn", I'm yelling "He is cooking!"
And when he starts to cook Mexican, then it is too much for me. So, here are his amazing beef tacos.
And yes, you are welcome.
The Beef in Cameron's Amazing Beef Tacos
Adapted from...
For Roasting:
1 chuck roast, approx 3.5 – 4.5 pounds
Salt and Pepper to Taste
1 tablespoon Mexican oregano (toasted optional)
1 to 2 tablespoons chipotle puree
2 carrots peeled and thickly sliced
1 onion sliced
6 cloves garlic
6 bay leaves
4-6 sprigs of thyme
2 cups water
Roasting:
1. Season Beef with salt and pepper as well as chipotle;
2) Quickly roast the bay leaves and thyme under the broil - keeping a close eye on them
3) Chop up the carrots and onions
4) In a preheated heavy skillet, pour in a little oil and then sear the meat well on all sides;
5) Place the meat in a roasting pan (or Crock Pot) and distribute the beef among the vegetables and herbs
6) Add the water to the pan and cover tightly, place in a 350 degree oven (or on low in Crock Pot)
7) Roast 2 – 2.5 hours, roast until tender, turning every once in awhile; If using crock pot, keep on low for a minimum of 6 hours
8) Cool roast and shred beef by hand
For Finishing:
2 tablespoons vegetable oil or lard
½ onion thinly sliced in strips
3-4 roma tomatoes, quartered, seeded and sliced in ¼ inch strips
Pan drippings from roasting pan
Dash of mild vinegar or lime juice
Salt and pepper to taste
Finishing:
1. In a preheated heavy skillet, add the oil and sautee the onion until it starts to brown.
2) Add tomato strips and cook for 1 minute while stirring gently.
3. Add the shredded beef, and other additions (optional) and fry until hot.
4. Add the pan drippings and the vinegar or lime juice to moisten to the desired consistency and adjust the seasoning with salt and pepper.
YUM!
Cameron can't wait until your next visit to taste this dish........great photos too Ang....good job guys, you have potential.....
ReplyDeleteThanks there Mountain Billy. Look forward to some of your cooking too!
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