When we recently visited Captiva Island with my family, my sister-in-law Jenny made these delicious tacos. I modified the recipe a little due to our altitude (they are in high altitude in NM)
Jenny’s Smoky Beef Tacos
-2-3 T chopped canned chipotle chilies in adobo
-1/2 c ketchup
-8 cloves garlic chopped
-2 tsp oregano
-salt & pepper
-1 boneless beef chuck roast (3 lbs)
-16 tortillas, lightly toasted/warmed
1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chilies, ketchup, 1/2 c water, garlic, oregano, 2 tsp salt & ¼ tsp 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 3 hours.
3. Transfer beef to a bowl. With a large spoon skim off and discard fat from liquid. Shred beef with two forks, moisten with cooking liquid.
Avocado-Red Onion Relish
-Combine 2 diced avocados and 1 finely chopped medium red onion with 1 T fresh lime juice. Season with salt and pepper
Corn and Tomato Salsa
-Combine 4 ears of corn sliced off the cobb (I prefer my corn raw, but you can cook it) with 1 C quartered grape tomatoes, 2 tsp oil, 2 tsp red wine vinegar. Season with salt and pepper.
-Stir together 16 oz reduced-fat sour cream, ¼ c fresh lime juice and ½ c chopped cilantro. Season with salt and pepper