Braised Beef Tacos
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
61
Spice
39
Sweetness
59
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Canola Oil910 g
Top Round Steak1 medium
Yellow Onion (chopped)2 tbsps
Garlic (chopped)1 tbsp
Chile (powder)2 tbsps
Lime Juice (fresh)1.5 cups
Sour CreamDirections:
1
Watch how to make this recipe
2
In a large skillet over high heat, add the oil
3
Season the steak with salt and pepper
4
When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side
5
In the sleeve of a slow cooker, add the onion and cilantro stems
6
Put the steak on top and sprinkle with garlic and chile powder
7
Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water
8
Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily
9
Remove the meat and shred using 2 forks
10
(Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches
11
) While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves
12
Cover and refrigerate until ready to use
13
Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through
14
Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches)
15
Top with some salsa, cilantro leaves, and 1 tablespoon sour cream
16
(Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips
17
) Roll up and serve