Braised Carne Asada Tacos
Source of Recipe
From "Love Welcome Serve" by Amy Nelson Hannon
"I love to cook. Period. But what really thrills my soul is cooking a meal that I know someone especially loves. This braised carne asada is my son Isaac's favorite. He asks for it when he has friends over or when we're having a special meal in his honor to celebrate his birthday, good grades, making the state tournament, or returning home from a trip of some kind. The meat with its spicy rub is mouthwatering, and the peppers and onions turn into delicious mush, soaking up all the flavors in the pot. We pile it all on warm flour tortillas and top with sliced avocado, sour cream, and shredded Monterey Jack or a Mexican crumbling cheese. Then we stand in the kitchen and nibble any leftover meat with our fingers until we nearly pop!"
List of Ingredients
For the dry rub:
◦ 4 teaspoons chili powder
◦ 2 teaspoons ground cumin
◦ 2 teaspoons salt
◦ 1 teaspoon ground black pepper
◦ 1 teaspoon brown sugar
◦ ½ teaspoon onion powder
◦ ½ teaspoon granulated garlic
◦ ½ teaspoon dried oregano
◦ ¼ teaspoon cayenne pepper
For the beef:
◦ 2 pounds flank or skirt steak
◦ Olive oil
◦ ½ cup plus 1 ½ cups beef stock
◦ 2 yellow onions, halved and sliced
◦ 1 red bell pepper, seeded and cut into strips
◦ 1 yellow bell pepper, seeded and cut into strips
In a small bowl, combine the ingredients for the dry rub. Set aside.
Allow the beef to sit at room temperature for 10 minutes, then use a meat mallet to pound the meat a little to break down the connective tissue and tenderize it. Cut the meat in half so it will fit in your pot if necessary.
Set the oven to 325° F.
Rub both sides of the meat liberally with the dry rub. Swirl a little oil in an oven-safe stockpot, Dutch oven, or enameled braiser and heat over medium-high heat until shimmering. Sear the meat on both sides until a dark crust forms. (If you had to cut the meat in half to fit in your pan, then sear in batches.) Transfer the meat to a plate.
Pour in ½ cup stock, stirring to loosen the browned bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Push the veggies to the sides to make a center spot for the meat. Lay the meat in the pan, nestling it down between the vegetables. Pour in the remaining 1 ½ cups stock. The stock should come up the sides of the meat without covering the top. Cover the pan and bake for 2 ½ hours. Turn off the oven and continue to cook (without peeking) for another 30 to 60 minutes. Remove from the oven, and shred the meat in the pan with two forks, stirring the shredded meat and vegetables together in the pan juices. The meat should pull apart easily. If the meat doesn't shred into tender bites, cover the pan and return it to the oven for 30 minutes more.
Serves 4 to 6