Carne Asada Tacos
Ingredients
- 1
1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
- 1/2
teaspoon salt
- 1
teaspoon freshly ground black pepper
- crushed red pepper to taste
- 1
lime
- 1
(28 ounce) can tomatillos
- 2
fresh jalapeno peppers, seeded
- 4
tablespoons canola oil, divided
- 1
(10.5 ounce) can beef broth
-
- 12 (6
inch) corn tortillas
- 1/2
large onion, chopped
- 2
tomatoes, chopped
- 1
avocado - peeled, pitted and sliced
- 1
bunch fresh cilantro, chopped
- 1
lemon
Directions
- Place sliced meat into a shallow bowl, and
season with salt, black pepper, and crushed red pepper. Squeeze the lime juice
over the meat, and turn until evenly coated. Cover, and refrigerate for 30
minutes.
- In a blender or food processor, combine
tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1
tablespoon oil in a large skillet over medium high heat. Carefully pour in
tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth.
Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon.
Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over
high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving
dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or
microwave, according to package instructions.
- To serve, place two tortillas on top of each
other. Add desired amount of meat, spoon over some tomatillo mixture. Top with
onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be
squeezed over taco before eating.