Here is another lovely recipe from Beverly Jo Noble, have you checked out her amazing cookbook yet? A Lifetime of Recipes came out this year and people are talking about it! It’s just fabulous, all cooking with seasonal fruit.. Pick up a copy and see what all the fuss is about. Beverly is getting married a week from today, so this Thursday and next will be her recipes, my little wedding gift to her.
I use leftover meat for this dish. If there are no leftovers available (maybe a teenager in the house already ate them….) see the recipe below.
4 cups shredded beef (cooked pot roast)
½ cup hot salsa
1 cup mild salsa
1 cup red onion, chopped
2 yellow peppers
1 tomato, chopped
12 flour tortillas
Lime Crema (recipe follows)
Garnish: cilantro sprigs & lime wedges
Combine shredded beef, salsas, and red onion in large skillet. Sauté 7-10 minutes, until heated through. Grill tortillas. Slice and grill yellow peppers.
Arrange tortillas, beef mixture, lime crema, tomatoes, and peppers on serving platter. Let each person assemble their own taco.
1 cup nonfat plain yogurt
¼ cup milk
¼ cup mayonnaise
2 Tbsp. minced cilantro
2 Tbsp. lime juice
½ tsp. salt
Combine all ingredients in a medium bowl. Mix together and chill, at least 1 hour and up to overnight.
1 lb. round steak, or 1 ½ lbs. chuck roast
1 tsp. canola oil
½ cup beer
½ cup water
Brown meat in oil in large skillet. Add beer and water, cover tightly, and let simmer for 30 minutes to 1 hour, until meat is tender and shreds easily.
192 cal/taco 6.5 g fat, 18.5 g carb, 15 g protein