Shredded Beef for Tacos with Semi Homemade Pasilla Chili Sauce

iPhoto

I believe in living life the way that you want to live it every day, and if you do that, you don’t really need to have New Year’s resolutions.

Tom Ford

I had a huge chuck roast and part of it was used to make the unphotographed Pho and the second chunk was used for juicy very tender shredded beef for tacos.  Again the Ninja slow cooker came into play and after browning on the stove-top setting along with half a large onion, sliced and tossing in a few cloves of garlic and a can of hatch chilies.  I scrounged around in the pantry for something to “braise” the beef in for several hours (10 hours).  A small container of beef stock and a jar of the Herdez Pasilla cooking sauce is what I ended up using for a nice flavor base to the meat and the taco sauce.

After the long braise which I prefer for shredded beef I poured the pan sauce through a fat separator cup with a strainer lid, but I still wanted the onions and garlic for the sauce so the veggies went back into the Ninja cooker insert and then poured back the 4 cups of pan juices in the pan.  The following ingredients also went into the sauce to season the taco sauce which is a very mild version:

1 – 28 ounce can tomato puree
1 jar Herdez cooking sauce
1 cup beef broth
2 teaspoons granulated garlic
1 heaping tablespoon Spanish paprika-and 
pieces of smoked paprika
2 tablespoons chili powder (New Mexico} anything is fine
1 tablespoon Agave syrup
1 tablespoon white balsamic vinegar
2 teaspoons cumin more if needed after tasting

*optional additional fresh onions and garlic

Blend the ingredients with a whisk and simmer on very low for 45-60 minutes, stirring often.  Allow to cool and use for tacos and enchiladas…I made a lot to store in the freezer because I never have taco sauce.