Place
a 2lb boneless beef chuck in a large saucepan with 1 onion sliced, 2 garlic
cloves and water to cover. Bring to a boil. Cover with lid, reduce heat and
simmer about 2 hours or until beef is tender when pulled apart easily with a
fork. Remove meat from broth (reserving 1/3 cup of broth) and let cool. When
meat is cool enough to handle shed it with a fork. In a large skillet add 2
tablespoons oil, the reserved broth, 1 onion chopped and cook over moderately
low heat, stirring, until the onion is softened. Add the shredded beef, 3 tablespoons Pilarcita’s Mexican Seasoning
and simmer the mixture, stirring, for about 5 minutes until flavors are
combined. Add more Pilarcita’s Mexican Seasoning as desired.
Fill
warmed taco shells with meat and top with lettuce, cheese and tomatoes.
Spicy
Beef tacos or Tostadas
Cook
lb. ground beef in medium high heat for 4 to 5 minutes or until beef is no
longer pink; drain grease.
Stir
in 2 tablespoons of Pilarcita’s Mexican Seasoning and f cup water. Bring to a boil. Reduce heat to low and simmer,
stirring occasionally for 5 to 6 minutes. Fill warmed taco shells or warmed
tostada shells with 3 tablespoons meat filling and top with lettuce, cheese
and tomatoes as desired.
Cooked
shredded chicken may be substituted for the beef.
Spicy
Mexican Dip
Mix
2 4 tablespoons of Pilarcita’s
Mexican Seasoning with 2 cups (16 oz. Container) sour cream. Refrigerate for
at least one hour. Makes 2 cups. Fat free sour cream may also be used.
Appetizer
Shrimp
Mix
4 tablespoons Pilarcita’s Mexican Seasoning (Hot) with lb. cooked peeled
shrimp, juice of one lemon, fresh cilantro (optional) & 4 cup water. Marinate 2 hours. Remove shrimp from marinade &
serve as an appetizer with toothpicks.
