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A restaurant experience in the comfort of your own home. These taco bites are so easy to make, with such incredible results, you’ll find yourself making them again and again. A Food Fight, Round 2 Recipe
4 (1-lb./450-g.) packages taco shells (I used Del Campo), or 24 mini homemade taco shells
3 and 1/2 – 4 pounds (2 kilograms) boneless flanken or ribs
1 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
2 tablespoons Gefen Olive Oil
1 cup Salad Mate BBQ Sauce
3/4 cup beef broth (or 3/4 cup hot water and 1 tablespoon beef broth powder)
5 cloves garlic, crushed, or 5 cubes Gefen Frozen Garlic, defrosted
1 teaspoon chili powder
2 tablespoons cider vinegar
2 tablespoons Gefen Worcestershire Sauce
1 and 1/2 teaspoons liquid smoke
1/2 teaspoon dried mustard
Preheat oven to 325 degrees Fahrenheit.
Heat olive oil in a large frying pan over medium heat. Place flanken pieces in the frying pan and sprinkle with kosher salt and pepper. Brown the flanken for five minutes per side, then transfer to a 9- x 13-inch (20- x 30-centimeter) baking pan.
Combine all smoky barbecue sauce ingredients in a medium-sized bowl. Pour over the browned flanken.
Cover the pan tightly with aluminum foil and bake for two and a half to three hours, until tender and soft.
While the meat is still hot, shred it with two forks. (At this point you can refrigerate the meat until ready to serve.)
Fill each taco shell with shredded smoky flanken. Place three filled tacos on each plate. Garnish as desired.
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Taco Size I am looking to make tacos…how big were the Del Campo taco shells you used? Were they mine-6 in a pack? Please respond ASAP. Thanks.
Yes mini 6 in a pack
can this be served cold or RT?
delicious!