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
Instructions
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.
Originally Submitted
5/12/2009
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