Think fresh corn tortillas, soft and fragrant. That is the flavor of corn flour, or Masa Harina, which literally translates to corn flour. It does thicken, and I find, adds a substantial flavor componant.
If beefy flavor is what you want, try this recipe out. I'm not saying it's the best out there, just another very good one.
Fire up the charcoal grill. Place one chuck roast directly over a solid bed of hot coals, with the lid down and the vents wide open. Cook for about seven minutes per side. Remove from the gill and place in a covered pan in a slow oven (200') for about three hours, or in the slow cooker on medium setting. Add chopped onion, and diced green and red bell peppers, 1 each. Add 1 tbs. fresh cilantro, and lightly season with salt and pepper.
After the cooking time has completed, remove the chuck roast to a large mixing bowl and shred with a fork. Add a splash of lime juice, a dash or two of both ground coriander and ground cummin. Serve in fresh corn tortillas that ahve been softend in hot cooking oil for a few seconds and then drained on paper towels. Add a few good condiments such as your favorite salsa and some freshly sliced avacado, or some guacamole and you have the beginnings of great tacos.
If you want a different beef texture than shredded beef, use skirt or flank steak on the grill, then dice, throw into a hot fring pan with the onion, peppers, and other ingredients from above and make carne asada filling.
Both have the addition of that great charcoal grilled flavor that really enhances beef.
Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.