Indulge in the tantalizing flavors and aromas of the beloved green chile beef tacos. Experience a culinary journey filled with bold and zesty green chiles, tender and succulent beef, and a harmonious blend of Mexican spices. Whether you prefer traditional street tacos or crave a contemporary fusion, this guide will provide you with the ultimate recipes to satisfy your cravings. Embark on a culinary adventure, where each bite is a burst of savory, spicy, and smoky delight. Explore the secrets behind authentic green chile beef tacos and discover the perfect recipe to create a fiesta in your own kitchen.
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GREEN CHILE BEEF TACOS
This recipe can be done in the slow cooker or the oven (at 325 degrees F). It is pulled beef taco meat. The leftovers makes superb enchiladas. Spicy and full-bodied flavor without overdone heat.
Provided by Mary McCarthy Maslowski
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 12
Number Of Ingredients 4
Steps:
- Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
- Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 19.8 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 477.2 mg, Sugar 1.7 g
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
GREEN CHILE CHICKEN TACOS
This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that's juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.
Provided by Kay Chun
Categories weeknight, tacos, main course
Time 30m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
- Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
- Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
GREEN CHILE CHICKEN TACOS
Provided by Wanna Make This?
Categories main-dish
Time 1h
Yield 16 tacos (4 to 6 servings)
Number Of Ingredients 15
Steps:
- For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
- Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
- Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
- To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- Choose high-quality beef: Opt for flank steak, skirt steak, or chuck roast for the best flavor and texture.
- Use fresh green chiles: Anaheim, poblano, or serrano peppers are all good choices. Roast them before using to enhance their flavor.
- Make your own taco seasoning: It's easy to make and tastes better than store-bought. You can find recipes online or in cookbooks.
- Use fresh tortillas: Corn or flour tortillas are both good choices. Warm them up before serving for the best results.
- Don't skimp on the toppings: Guacamole, sour cream, salsa, and shredded cheese are all classic taco toppings. Experiment with different combinations to find your favorites.
Conclusion:
Green chile beef tacos are a delicious and versatile dish that can be enjoyed for lunch or dinner. With a few simple ingredients and a little bit of effort, you can make tacos that are sure to please everyone at the table. So next time you're looking for a quick and easy meal, give green chile beef tacos a try. You won't be disappointed!
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