“Durango Style” Beef Barbacoa Tacos

Ingredients

• 3 Melissa’s Dried Hatch Peppers – stems and seeds removed
• Water to cover peppers
• 1 clove Melissa’s Peeled Garlic
• 1 teaspoon Dried Oregano
• 2 tablespoons Extra Virgin Olive Oil
• 2 pounds Beef Chuck – cut into 1-inch pieces
• 1 Fresh Poblano Pepper – diced
• ½ Melissa’s Perfect Sweet Onion – diced
• 2 Roma Tomatoes – diced
• 1 Green Bell Pepper – diced
• 1 (12 ounce) can Beer
• 1 teaspoon Freshly Ground Pepper
• 1/2 teaspoon Ground Cumin
• 1 1/2 tablespoon Kosher Salt
• 1/2 cup Green Olives
• 10 Corn Tortillas – fried into shells

Taco filling ingredients

• Shredded Lettuce
• Tomato
• Shredded Cheese
• Melissa’s Pickled Jalapeño Peppers
• Melissa’s Perfect Sweet Onion
• Lime Wedges (juice)

Directions

• In a medium size pot, add the dried peppers and cover with water. Bring to a boil, reduce the heat and simmer for 5 minutes.
• Next, place the peppers, 1 cup of the pepper water, the garlic and dried oregano into a blender and mix until smooth.
• Heat the olive oil in a large pot and add the beef. Sear the meat on all sides. Next add the remining ingredients (except the corn tortillas), including the blended sauce, to the pot.
• Stir and bring to a boil. Reduce the heat, cover and simmer for 2 hours or until the meat is very tender.
• When cool enough to handle, remove the beef and shred it.
• To make the tacos, add some of the beef to a taco shell and top with your preferred taco filling ingredients.
• Repeat for the remaining taco shells.

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