JON ASHTON’S TASTY TACOS
Description
Jon Ashton is Executive Chef for Relish Magazine and TV’s The Daily Buzz. He says, “When I attend a tailgating party, I always try to do the bulk of the work at home, that way I can spend more time talking about the featured game. The great thing about this recipe you can make it up to 3 days in advance. Just re heat the pot on the grill!”
Ingredients
- 1 tablespoon oil
- 2 pounds boneless chuck roast, cut into 3/4-inch cubes
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 2-3 teaspoons hot chili powder
- 2 (28 ounce) cans chopped Italian tomatoes in natural juice
- 1 teaspoon dried oregano leaves
- 1 tablespoon cocoa
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 8 corn or flour tortillas
- 3 Hass Avocados from Chile
- 1 cup sour cream
- Cilantro for garnish
Instructions
In large pot or Dutch oven over medium high heat, heat oil. Add beef and cook, stirring occasionally, until lightly browned. Add onion and garlic and cook and stir until onion is slightly softened, about 5 minutes. Stir in tomatoes, chili powder, oregano and cocoa. Season to taste with salt and pepper. Heat to boiling, then reduce heat to simmer. Cover and simmer for 1 ½ hours, stirring occasionally. Stir in the beans, cover and simmer until beef is tender, about 30 minutes. Uncover and simmer until sauce is thick, about 15 minutes. Stir in chopped cilantro.
Rinse avocados. Cut in half and remove pit and peel. Cut each avocado into 8 slices. To serve, put tortillas on the grill about 2 minutes on each side. Top each tortilla with beef mixture, sour cream and avocado slices. Garnish with additional cilantro.
Nutritional Information calories 598, fat 27 g, monounsaturated fat 12 g, saturated fat 8 g, protein 35 g, carbohydrates 56 g, cholesterol 80 mg, sodium 594 mg, fiber 10 g.