Time
0 min
Serving
6 persons
Calories
472
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Ingredients
- ½ pounds boneless beef top sirloin, cut into thin bite-size slices: 1 piece
- salt: 0.5 tsp
- black pepper: 1 tsp (freshly ground)
- red pepper: (to taste, crushed)
- lime: 1 piece
- tomatillos: 1 can (28 ounce can)
- Jalapeno peppers: 2 piece (seeded, fresh)
- canola oil: 4 Tbsp (divided)
- beef broth: 1 can (10.5 ounce can)
- corn tortillas: 12 piece (6 inch)
- onion: 0.5 piece (chopped)
- tomatoes: 2 piece (chopped)
- avocado: 1 piece (sliced)
- bunch fresh cilantro: 1 piece (chopped)
- lemon: 1 piece
Metric Conversion
Stages of cooking
-
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.
