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Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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A Girl and Her Father

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How to Stock Your Pantry: The Essentials

National Pomegranate Month

National Pomegranate Month

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Mental Health Wellness Week

Pineapple Chicken Stir-Fry with Black Bean Sauce

Pineapple Chicken Stir-Fry with Black Bean Sauce

Addicted to Food

Taylor Swift and Anxiety

Taylor Swift and Anxiety

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Adele and the Reality of Growing Older

Maureen O’Hara—A Legacy

Maureen O’Hara—A Legacy

What Is Self Care?

Black Lentil Beet Salad

Black Lentil Beet Salad

Helping One Another

Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

Empowering or Disheartening?

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

Alone Time

Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

Chocolate Avocado Cookies

The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Family Illness And The Dog

The Social Media Phenomenon

Top 10 Vegetarian Proteins

Know Who You Are

The Body and Soul - 5 Ways to Relax

Dr. Wayne Dyer Lives On

Toasted Ciabatta with Shrimp, Tarragon, and Arugula

Music—It’s More Than Noise

Gluten-Free Not Just for Celiac

Mexican Pot Roast Tacos

Sunday, 13 April 2014 04:04  by Emily S.

Tacos are easy and versatile, making them a go-to for many family dinners. From taco salads to taco soups, it is not hard to find some form of this Tex-Mex recipe that can excite anyone’s taste buds. Here is a delicious, stress-free take on the staple dinner that provides a whole new excitement to Taco Tuesday.

Ingredients:

  • 2 pounds beef shoulder
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 tbs ancho chile powder
  • 1 large onion, sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tbs cayenne pepper
  • 1 tbs ground cumin
  • 3 bay leaves
  • Kosher salt
  • Vegetable oil (for deep frying)
  • 6 fresh medium corn tortillas
  • 3 cups finely shredded white cabbage
  • 1/4 bunch fresh cilantro leaves

Simple salsa:

  • 1 (28-ounce) can whole tomatoes, drained, reserving the juice
  • 1 small red onion, roughly chopped
  • 1 Serrano chile
  • 1 garlic clove, roughly chopped
  • 2 limes, juiced
  • 1/2 cup chopped cilantro leaves
  • Kosher salt
  • Freshly cracked black pepper
  • Extra-virgin olive oil, for drizzling

Directions:

  1. Season all sides of the beef liberally with salt and pepper.
  2. In a Dutch oven, or other heavy pot with a tight cover, heat 2 tablespoons of olive oil over medium high heat.
  3. Add the beef and the garlic to the pot, browning the meat on all sides, making sure to get a nice outside crust.
  4. Add the onion and lightly brown it, about 3 to 4 minutes.
  5. Add the crushed tomatoes, plus 1 tomato can of water, and spices, then season with salt and pepper to taste.
  6. Add enough water to cover the meat.
  7. Bring to a boil then reduce heat, cover and simmer for 3 hours until the meat is tender.
  8. Let meat cool in the liquid.
  9. Shred meat and set aside.
  10. Over medium heat, heat a large pot of oil. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time.
  11. Place the tortilla in the oil for 30 seconds.
  12. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle.
  13. Hold down for a few seconds waiting for the tortilla to form into taco shell, drain on paper towels.
  14. Season to taste with salt.

For the simple salsa:

  1. Pulse all the ingredients, except the tomato juice, in a food processor.
  2. If the salsa is too thick add the reserved tomato juice.
  3. Drizzle salsa with olive oil, cover and set aside so the flavors will combine.

 

More in this category: « Self-Care: Homemade Lip Balm Cauliflower Power »

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