Everyone knows that I am not a beef eater. My husband and son however... major meat lovers. Here in Cali we have some of the best Mexican food in the world. From quick fast mexican to upscale elegant... there is one on every corner. One of the places we stop at when there is no time to cook, we call "the train" it is actually Senior Pancho's but we don't call it that, because the building is a train. It is a quick bite place. We enjoy it, but my son always complains becasue they never get his order right. He likes Carne Asada tacos with cheese. They always get it wrong. Sometimes adding beans, other times giving him ground beef etc... So tonight I am making my 2 men Carne Asada tacos. I will just stick to filling my shell with the beans, rice, guac etc... But this one is for them:
1 (10.5 ounce) can beef broth
3 diced tomatoes
2 peppers (adjust your pepper choice according to how hot you like it)
1 yellow onion, chopped
4 cloves garlic, chopped
1 1/2 pounds boneless beef top sirloin, cut into thin slices
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
Preheat the oven to 325 degrees F.
In small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. I rubbed it in really good and let it sit at room temp for a little bit while I prepared the veggies.
Add 1 TB olive oil the tomatoes, peppers, onions and garlic to a large skillet and stir to combine. Heat skillet to medium high. Cook stirring constantly for 3 minutes. Pour veggies into large baking dish.
In the same skillet you used to cook veggies, put back on stove and turn to high. Add 1 TB olive oil. Put the seasoned beef into the skillet and brown on both sides.
Add beef broth and veggies. Pour into a baking dish
Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.
I warm corn tortillas in my tortilla warmer, but if you want to be bad you can fry yours. To do this Pour 1/2 cup canola oil in to a skillet. Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.
I served our tacos with my fresh made pico de gallo, guac, black beans and rice. I also served a side of my charred Pineapple Mango salsa for Taylor, because she prefers sweet, not spicy.