Serves 4
435 min
Braised Beef Tacos
Recipe GLPR57491e7afe3165
Tender, shredded beef slowly braised with tomatoes, onions, and warm spices, then served in warm corn tortillas with fresh salsa verde, cilantro, and creamy sour cream. A comforting Mexican favorite that fills the kitchen with savory aromas.
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Ingredients
2 tablespoons canola oil
2 pounds top round steak
Kosher salt and freshly ground black pepper to taste
1 medium yellow onion, chopped
1 bunch fresh cilantro, stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes with juice
1 (14 1/2-ounce) can beef broth
2 scallions, sliced thin
2 tablespoons fresh lime juice
8 corn tortillas
1 1/2 cups sour cream
2 cups water
Directions
Heat the canola oil in a large skillet over high heat. Season the top round steak on both sides with kosher salt and freshly ground black pepper. Once the oil shimmers, carefully place the steak into the hot pan and sear until a deep brown crust forms, approximately 3 to 4 minutes per side. Transfer to a plate and set aside.
In a slow cooker, spread the chopped onion and cilantro stems on the bottom. Place the seared steak on top. Sprinkle the chopped garlic and chile powder evenly over the meat. Pour in the entire can of diced tomatoes with its juice, the beef broth, and 2 cups of water. Stir gently to combine. Cover and cook on low heat for 6 to 8 hours, until the beef is very tender and shreds easily with two forks. Once tender, remove the meat from the cooking liquid and shred it using two forks.
While the beef braises, prepare the fresh salsa. Reserve 1/2 cup of the diced tomatoes from the can before adding them to the slow cooker. Combine this reserved tomato with the thinly sliced scallions, fresh lime juice, salt, freshly ground black pepper to taste, and 3 tablespoons of the reserved cilantro leaves. Mix well, cover, and refrigerate until serving time.
When ready to serve, wrap the corn tortillas in a damp paper towel and microwave on high for about 30 seconds, until they are pliable and warm. Place approximately 1/4 cup of the shredded beef onto each warm tortilla. Top with a spoonful of the fresh salsa, a few cilantro leaves, and 1 tablespoon of sour cream. Roll up gently and serve immediately.
