Since I missed "National Taco Day" yesterday, this is for you DH.
This recipe is just one of four ideas Jamie gives us for using "Prime Rib Leftovers". If we don't have that, I guess we can use another beef leftover.
Beef Chili Tacos
Make a simple guacamole by mashing the flesh of 2 large ripe Hass avocados with 2 tsp. fresh lime juice, 1/4 tsp. kosher salt and 1/8 tsp. ground black pepper. Set aside. Thinly slice 4 to 6 oz. leftover beef, cutting away any large clumps of fat. Cut the beef slices into 1/4" chunks (about 1 1/2 cups).
In a medium saucepan heat 2 TB. olive oil over high heat. Add the beef and fry until brown and crispy, 2 to 3 minutes, stirring occasionally. Reduce the heat to medium, add 1 can (15 oz.) chili with beans, and cook until the chili is thickened and warmed through.
Meanwhile, warm 6 to 8 small flour or corn tortillas. Fill the tortillas with the beef mixture and guacamole. Garnish with chopped fresh cilantro. Serve warm.
Source: Weber's Ultimate Grilling - Jamie Purviance - pub. 2019
This recipe is just one of four ideas Jamie gives us for using "Prime Rib Leftovers". If we don't have that, I guess we can use another beef leftover.
Beef Chili Tacos
Make a simple guacamole by mashing the flesh of 2 large ripe Hass avocados with 2 tsp. fresh lime juice, 1/4 tsp. kosher salt and 1/8 tsp. ground black pepper. Set aside. Thinly slice 4 to 6 oz. leftover beef, cutting away any large clumps of fat. Cut the beef slices into 1/4" chunks (about 1 1/2 cups).
In a medium saucepan heat 2 TB. olive oil over high heat. Add the beef and fry until brown and crispy, 2 to 3 minutes, stirring occasionally. Reduce the heat to medium, add 1 can (15 oz.) chili with beans, and cook until the chili is thickened and warmed through.
Meanwhile, warm 6 to 8 small flour or corn tortillas. Fill the tortillas with the beef mixture and guacamole. Garnish with chopped fresh cilantro. Serve warm.
Source: Weber's Ultimate Grilling - Jamie Purviance - pub. 2019