Tex-Mex time: Tacos, beans and pineapple salad smoky and spicy
Heat up dinner Tex-Mex style – invite friends over for slow-simmered beef tacos and zesty sides.
Smoky Beef Tacos
Serves 8.
2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/8 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted
Toppings (see below)
Preheat oven to 350 degrees F. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil; transfer pot to oven.
Bake covered until beef is fork-tender, about 2-1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Avocado Red Onion Relish
Makes 3 cups.
Combine 2 diced avocados and 1 finely chopped medium red onion with 1 tablespoon fresh lime juice. Season with salt and pepper.
Corn and Tomato Salsa
Makes 3 cups.
Combine one 10-ounce box thawed frozen corn, 1 cup quartered grape tomatoes, 2 teaspoons vegetable oil and 2 teaspoons red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema
Makes 2 cups.
Stir together 16 ounces reduced-fat sour cream, 1/4 cup fresh lime juice and 1/2 cup chopped cilantro. Season with salt and pepper.
Cumin Rice and Beans
Serves 8.
Coarse salt
1/2 teaspoon ground cumin
1 cup long-grain white rice
1 can (19 ounces) kidney beans, rinsed and drained
In a medium saucepan with a tight-fitting lid, bring 1-1/2 cups salted water and cumin to a boil. Add rice; cover and reduce to a simmer. Cook 15 minutes; remove pan from heat and add beans. Cover and let stand 1 minute. Fluff rice with a fork.
Spicy Pineapple Salad
Serves 8.
1 tablespoon vegetable oil
1 pineapple, peeled, cored and cut into 1/2-inch chunks
2 jalapeño chiles (ribs and seeds removed), thinly sliced crosswise
1 teaspoon red-wine vinegar
Coarse salt and ground pepper
In a large skillet, heat oil over high heat.
Working in 2 batches, cook pineapple and jalapeños on one side until lightly browned, about 4 minutes to 6 minutes; transfer to a bowl.
Add vinegar, season with salt and pepper and toss to combine.
• Questions or comments about the column should be sent to everydayfood@marthastewart.com.