What You'll Need:
- 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 jalapeño 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
Step by Step:
- 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 tomatillos and jalapeños. Purée 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 sauté 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.
Yield: 6 servings.
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