Carissa Team Tink Staffer

08/13/2013 04:20 PM

Tink Tacos
2.5-3.0 lb. Tink’s Beef Shoulder Roast
3 Poblano peppers, sliced thin
2 onions, sliced thin
1 red bell pepper, sliced thin
2 tsp. olive oil
2 cups water
3 tsp. beef bouillon
1 tsp. Worcestershire sauce
2 tsp. fresh thyme
2 garlic cloves, minced
Tortilla shells, whole wheat
Garlic Powder, salt and pepper to taste

Sauté peppers and onions in a pan with olive oil. Season roast with garlic powder, salt and pepper and brown all sides. Place in large dutch oven or crock pot, cover with onions and peppers. Mix water with beef bouillon, Worcestershire sauce, thyme and minced garlic. You can use homemade beef stock instead of beef bouillon. Pour over roast. Bring to a boil, lower heat and cover.

Cook over low heat for 4-5 hours or until meat strings apart. Thicken broth with either cream of mushroom soup or corn starch to make a light sauce to pour over meat.

Serve on whole wheat tortilla shells. For a true Tink Taco, add sour cream or greek yogurt, a layer of meat, peppers, onions, cheese, salsa verde, tomatoes and black olives.

We're sorry. New comments are no longer being accepted.



Powered by liveSite