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1
Mix chili powder, garlic, lime juice, 3 Tbs.
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2
olive oil and cumin in a large bowl to form a paste.
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3
Add the beef and mix until coated.
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4
Refrigerate 24 hours, stirring occasionally.
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5
Position rack in lower third of oven and preheat to 350F (180C).
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6
Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
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7
Bring to boil over high heat.
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8
Cover, transfer to oven and bake for 45 mins.
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9
Uncover and continue baking until beef is tender, about 45 minutes more.
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10
Cool, shred beef and return to cooking liquid.
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11
Cover and refrigerate overnight.
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12
Heat 3 Tbs.
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13
oil in heavy skillet over medium-low heat.
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14
Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins.
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15
Strain beef cooking liquid into skillet, Bring to a boil.
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16
Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
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17
Mix in beef.
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18
Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes.
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19
Season with salt and pepper to taste.
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20
To assemble: Half fill taco shells with beef mixture.
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21
Top with cheese, lettuce and chopped tomatoes.
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22
Serve immediately, passing salsa and sour cream separately.
