Soft Beef Tacos with Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pass grated cheddar cheese and extra salsa at the table. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes |
1 cup bottled chunky medium-hot salsa |
1/4 cup canned beef broth |
2 tablespoons chopped garlic |
2 tablespoons (packed) dark brown sugar |
1 tablespoon soy sauce |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
12 6-inch-diameter corn or flour tortillas |
Directions:
1. Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
2. Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
3. Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
4. Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
5. Serve stew with tortillas, allowing diners to assemble tacos.
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