Tijuana Taco Beef Borracho

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  • Makes: 8 servings
  • Prep: 40 mins
  • Roast: 2 hrs 325°F

Tijuana Taco Beef Borracho

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Directions

  1. Preheat oven to 350 degree F. Rub 2 tablespoons of the taco seasoning into meat. Heat oil in a 4 to 6-quart Dutch oven over medium heat; brown roast on all sides. Remove from heat. Drain fat.
  2. Remove seeds and stems from New Mexico chile peppers and discard. Crumble the dried peppers and add to Dutch oven along with onions, garlic, poblano peppers, undrained tomatoes, tequila, raisins, remaining taco seasoning mix, and 1 tablespoon of the cilantro. Cover and roast for 1 hour. Remove from oven; add tomatillos, black beans, and corn. Cover and roast for 1 hour longer.
  3. To serve, slice meat. Serve with vegetables, juices, flour tortillas, if desired, and lime wedges. Sprinkle with remaining 1 tablespoon cilantro. Makes 8 servings.
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Nutrition Facts (Tijuana Taco Beef Borracho)

  • Per serving:
  • 392 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 84 mg chol. ,
  • 690 mg sodium ,
  • 32 g carb. ,
  • 5 g fiber ,
  • 36 g pro.
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