Tasty tacos for the whole family


Once cooked the tacos can be garnished with any choice of toppings, letting anyone turn their taco into a unique edible masterpiece.

Jennifer Manalili

Living in San Diego means having an abundance of different Mexican food at your fingertips but you can also get your taco fix at home.

This recipe requires only a handful of simple ingredients and some patience. You can even put your long forgotten slow cooker to use with this one. And the end product is completely worth the wait: delicious smoky, spicy fork tender beef that can be used to fill burritos, enchiladas, or in this case – my favorite – tacos.

Smoky beef tacos

From www.marthastewartliving.com.

2-3 tablespoons chopped canned chipotle chiles in adobo

½ cup ketchup

8 garlic cloves, chopped

2 teaspoons dried oregano

Coarse salt and black pepper

1 boneless beef chuck roast (about 3 pounds), excess fat trimmed

16 corn tortillas (6-inch) toasted lightly

Your choice of toppings: chopped onion, cilantro, guacamole, etc.

Step 1. Preheat oven to 350 degrees.

Step 2. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.

Step 3. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil.

Step 4. Transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

Step 5. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid.

Step 6. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.