Saturday, December 15, 2012

Braised Beef Tacos

2 lb top round steak
1 packet taco seasoning
1 quart beef stock
2 cups water
1 jalapeno pepper

Corn Salsa:
2 cups frozen corn
1 jalapeno pepper
1 cup diced red onion
1 garlic clove
1 lime

Roasted Poblanos:
2 poblano peppers
1 large onion

corn tortillas
monterey jack cheese
sour cream

Heat a large pot on high heat with a tablespoon of oil in the bottom. Salt the beef on all sides and brown in the pan on all sides.  About 2-3 minutes a side.  Once browned, pour the beef stock, water, and taco seasoning into the pot.  Half the jalapeno and put into the pot.  Remove seeds and membrane for less spicy beef.  Cover and put on low heat for 3-3 1/2 hours or until beef is tender.

To make the corn salsa, half the jalapeno pepper, remove the seeds and finely dice.  In a skillet, saute the corn, jalapeno peppers, red onion, and chopped garlic clove until brown.  Once browned, pour the juice of one lime over the salsa and stir.

Cut open the poblano peppers and remove the seeds.  Slice into thin strips.  Slice the onion into thin strips. Preheat oven to 350 degrees and roast the peppers and onions together for 15 minutes.

Once beef is tender, shred on a cutting board and place back into the pot.  Allow to cook with the lid off for another 15-20 minutes.

Now you can assemble the tacos.  I start with a corn tortilla and top it with cheese.  I like to microwave for 30 seconds to melt the cheese and soften the tortilla.

Top with your braised beef, corn salsa, peppers and onions, guacamole, and sour cream.  Serve and enjoy!

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