Sweet and Spicy Beef Taco's

Here is a recipe that I make for my annual Christmas party, needless to say its a hit with everyone even my Hispanic friends, so look it over and hope you enjoy:

Sweet and Spicy Beef Taco's

Ingredients

• 4 dried ancho chilies*, stemmed, seeded, and ribs discarded
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 3-4 lbs. beef roast (can also be made with chicken)
• 1 tablespoon vegetable oil
• Warm corn tortillas
• Mexican crema or sour cream
• 1/2 cup chopped fresh cilantro leaves
• Lime Wedges
• * can be found in the Hispanic section of grocery stores

Directions



Soak the ancho chilies in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chilies to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.

Pat beef roast dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown beef roast about 3-4 minutes per side. Transfer the browned roast  to a slow cooker.

Pour the sauce over the roast (liquid should reach about halfway up sides of meat),

cover and cook for 3-4 hours on high until very tender. Allow the roast to cool slightly in the sauce.

Remove the roast from the sauce. shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn or flour tortillas and serve with Mexican crema and chopped fresh cilantro then squeeze fresh lime on top