Fiery Beef Tacos

So much of what I create is imagined in my mind.  Now I draw inspiration from much of what I see and certainly from cooking shows.  I watch a lot of TV without sound or with other things going on in the background.  So I see a concept I like but have to guess on what ingredients were used and how they put everything together.

My inspiration for this was watching a Diners, Drive-in and Dive episode.  It was a taco place in Las Vegas. What I saw that I liked was the pepper puree the was added to spice up the dish.  What I did was to cook 2 chuck pot roasts spiced up and then marinated the broken down meat in a pepper puree.

Recipe
Fiery Beef Tacos:

1. Generously rub two, 2 1/2 lb chuck roasts with Lawry’s Seasoned Salt and Ancho Chili Powder
2. Turn your oven on to 325 degrees, and fill the bottom of a roasting dish with 4 celery stalks, 1 quartered yellow onion, 6 – 8 whole garlic cloves and 1 sliced shallot
3. Place the pot roast on the vegetable layer, fill with 2 15 oz cans of chicken broth and cook for 4 hours
4. Remove the meat and break up with 2 forks
5. Separately, take the remaining liquid and vegetable and place in a Cuisinart.  Add 3 jalapenos and 1 green pepper.  Puree until chopped but not soupy
6. Pour half the mixture on the meat; meanwhile add the juice of 1 lemon and 1/2 cup of honey to the remaining mixture and pour over the meat and let marinate overnight
7. When ready to serve, heat the meat mixture in a skillet, add a little water if moisture is needed.
8. Assemble by putting the meat on a soft tortilla and top with lettuce, tomatoes and a dollop of sour cream.