Cinco de Mayo is coming up over the weekend, but first comes Star Wars Day (May the 4th be with you!) and the Kentucky Derby. Since we often make food with a Mexican flair, I like to post recipes for Cinco de Mayo (over the other two events) during the first week of May.
A few months back, I bought all the ingredients for this dish. The plan was to make it for a celebratory potluck dinner we were going to. The event was postponed due to a snowstorm, but already having bought all the ingredients, we made the dish anyway. And loved it! Once I knew it was a great Mexican recipe, I put it on my blog calendar to post this week, leading up to Cinco de Mayo.
Coincidentally, that previously canceled gathering was rescheduled for this coming weekend, so we’ll be making these street tacos again. They are the perfect entree dish to kick off Cinco de Mayo weekend! And to celebrate with friends!
Beef & Pepper Street Tacos
Beef & Pepper Street Tacos (adapted from tasteofhome.com) Total Time Required: 75 minutes, Prep Time: 25 minutes, Pressure Cooker Time: 40 minutes, Makes: 8 servings
Ingredients:
- 2 pounds boneless beef chuck roast
- 2 cups beef broth
- 4 large tomatoes
- 1 large green pepper, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 2 tablespoons + 1 teaspoon olive oil, divided
- 3/4 cup ketchup
- 1/2 cup pickled jalapeno slices
- 1 tablespoon juice from pickled jalapeno slices
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1/8 teaspoon garlic salt
- 16 flour tortillas (5 inches), warmed
- avocado and sour cream, for serving
Directions:
Season the roast with salt and pepper. Add 1 teaspoon of the oil to the pressure cooker and brown the roast on all sides on the Sauté setting, about 5 minutes. Add the broth to the pot, secure the lid, and set the pressure cooker to high for 40 minutes.
Season the beef and add it to the pressure cooker.
Meanwhile, bring in a large pot of water to a boil. Plunge the tomatoes into the boiling water until the skins split, about 1 – 3 minutes, depending on the size of the tomatoes. Immediately remove the tomatoes to a ice water bath to stop the cooking. When they are cool enough to handle, peel then chop the tomatoes.
Plunge to tomatoes into boiling water to easily remove the skins.
In a large skillet, cook the tomatoes, green pepper, onion, garlic, and bay leaf in 2 tablespoons of olive oil over low heat for 15 – 20 minutes or until the vegetables are softened.
Cook the tomatoes, pepper, onion, garlic, and bay leaf in olive oil.
When the meat is done, remove it from the pot to a cutting board. When it is cool enough to handle, shred the meat with 2 forks. Skim the fat from the cooking juices, setting aside 1/2 cup of the juice.
Shred the meat.
When the veggies are cooked, stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt, and reserved cooking juices. Bring it all to a boil.
Stir in the ketchup, jalapeno slices & juice, vinegar, seasonings and reserved juices.
Stir in the shredded beef and heat it through.
Stir in the meat.
Discard the bay leaf. Transfer the meat & veggies to a serving bowl.
Transfer to a serving bowl.
Serve the beef & peppers on tortillas with sour cream and avocado slices.
Buena comida!
Enjoy!! ~Linda
Beef & Pepper Street Tacos (adapted from tasteofhome.com) Total Time Required: 75 minutes, Prep Time: 25 minutes, Pressure Cooker Time: 40 minutes, Makes: 8 servings
Ingredients:
- 2 pounds boneless beef chuck roast
- 2 cups beef broth
- 4 large tomatoes
- 1 large green pepper, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 2 tablespoons + 1 teaspoon olive oil, divided
- 3/4 cup ketchup
- 1/2 cup pickled jalapeno slices
- 1 tablespoon juice from pickled jalapeno slices
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1/8 teaspoon garlic salt
- 8 flour tortillas (8 inches), warmed
- avocado and sour cream, for serving
Directions:
Season the roast with salt and pepper. Add 1 teaspoon of the oil to the pressure cooker and brown the roast on all sides on the Sauté setting, about 5 minutes. Add the broth to the pot, secure the lid, and set the pressure cooker to high for 40 minutes.
Meanwhile, bring in a large pot of water to a boil. Plunge the tomatoes into the boiling water until the skins split, about 1 – 3 minutes, depending on the size of the tomatoes. Immediately remove them to a ice water bath to stop the cooking. When they are cool enough to handle, peel then chop the tomatoes.
In a large skillet, cook the tomatoes, green pepper, onion, garlic, and bay leaf in 2 tablespoons of olive oil over low heat for 15 – 20 minutes or until the vegetables are softened.
When the meat is done, remove it from the pot to a cutting board. When it is cool enough to handle, shred the meat with 2 forks. Skim the fat from the cooking juices, setting aside 1/2 cup of the juice.
When the veggies are cooked, stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt, and reserved cooking juices. Bring it all to a boil.
Stir in the shredded beef and heat it through. Discard the bay leaf. Transfer the meat & veggies to a serving bowl. Serve the beef & peppers on tortillas with sour cream and avocado slices.