Easy to prepare Mexican Carne Asada Tacos. Butchers are on staff to cut into strips the beef for you.
|Total Time: 75min||Prep Time: 30min||Cooking time: 45min||Yield: 6 servings|
1 lb boneless beef top shirlon, cut into bite sizes slices
1 can beef broth
4 tablespoon canola oil
2 tomatoes chopped
10 corn tortillas
1 onion chopped
1 avocado peeled and sliced
Salt and pepper to taste
bunch fresh cilantro chopped
crushed red pepper to taste
1 teaspoon freshly ground black pepper
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 45 minutes. 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.