Smoky Beef Tacos

Columbus Day Weekend - What a washout!  Dreary, grey, wet weather - all the red maples have lost their leaves in one week.  Lots of gold and orange still but deep red is gone.

We had Michael and Jeff over for dinner and Tim made these incredible Tacos with great toppings and we watched this bizarre movie that was filmed in downtown Fleishmanns called Julian Po starring Christian Slater from the 90's.  Very, nice evening and we talked well past midnight.  The tacos were spicy and delicious and Tim made several side relishes to top the tacos and they will follow in subsequent postings.

Smoky Beef Tacos

2-3 tablespoons chopped canned chipotle chiles in adobo sauce
1/2 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

1. Preheat oven to 350 degrees.  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.

2. 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.

3. 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.