April 18, 2010

SHREDDED BEEF TACOS


 
1 lb. rump steak
3 tablespoons olive oil
6 corn or flour tortillas
2 tablespoons dry oregano or 1 tablespoon fresh, minced
1 teaspoon cumin seed, ground
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, peeled and crushed
cilantro (optional)
salt and pepper, to taste
shredded lettuce
salsa
sour cream
In a large skillet or dutch oven, saute steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper.
Cook's Note: Use fresh herbs and spices if you can; once you've tasted the difference between ground cumin seed and the pre-ground stuff that's been sitting on a shelf, there will be no turning back! Cumin may be ground in a coffee grinder (reserved only for spices, please) or using a mortar and pestle or molcajete.
Add the remaining 1 tablespoon olive oil and 2 cloves garlic. Saute briefly over high heat (1-2 minutes). Reduce heat, add steak and heat through.
On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds; check them and turn the stack over for another 30 seconds if needed.
Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.
Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!
Cook's Note: Have a Taco party, setting out bowls of various fillings and toppings - Kids (and adults!) love to assemble their own.

No comments: