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Dia Uno, Dos, Tres or Three Day Tacos

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“I found this recipe in Sunset many years ago, submitted by someone from Tucson. I have many thousands of recipes on file, but this must rank in my Top Ten favorites. My warmest thanks, mystery Tucson person!! (I've always chuckled over the "25" olives, but it's in the original recipe as such.) The filling works in chimichangas, enchiladas, taco shells or flour tortillas. Store it in the freezer for instant summer meals or for drop in guests. (In emergencies, I've been known to cheat and make the recipe in only TWO days, but I always count the olives!)”

Ingredients Nutrition


  1. DAY ONE, UNO.
  2. Mix chili powder, garlic, lime juice, 3 T. oil, cumin (or cilantro) in large bowl to form a paste. Add beef cubes and mix until coated. Refrigerate in a zip bag for 24 hours, mixing it around when you think of it. NOTE: Original recipe called for "stewing beef", but I use sirloin or other steak.
  3. DAY TWO, DOS.
  4. In Dutch oven, combine marinated beef with canned tomatoes, broth and beer. Preheat oven to 350. Bring meat mixture to a boil over high heat on range top. Place in oven, covered, and bake 45 minutes. Uncover and continue baking until beef is tender, about another 45 minutes. Cool, shred beef and return it to cooking liquid. Cover and refrigerate overnight.
  6. Heat 3 T. olive oil in heavy large skillet over medium heat and saute onion and jalapenos.
  7. Strain beef cooking liquid into skillet and bring to a boil. Reduce heat and simmer uncovered until sauce is reduced to 1/2 cup, stirring occasionally, about 50 minutes.
  8. Mix in beef and add frozen corn, olives (be sure to count them) and pimento.
  9. Heat through, add salt & pepper and/or hot sauce to taste and serve with any desired taco garnishes (shredded cheese, lettuce, sliced green onions, guacamole, sour cream, hot sauce, etc.) Freeze in meal size portions if desired. Makes enough for 20 tacos.
  10. Muy Bueno!

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