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Beef Tacos, Quick

Source of Recipe

Submitted by chezus


Recipe Introduction

Yield: 4 servings Cook time: 30 minutes Did you know that the tacos in Mexico aren’t filled with ground beef, cheese, shredded lettuce, diced tomatoes, or guacamole. Instead the tortillas are filled with grilled or sauteed meats, a little spicy slaw and a cool creamy sauce. Simple. Quick. Delicious.

List of Ingredients

Spicy Slaw
1 small cabbage
1 carrot
1 Serrano chili, seeded, sliced thinly
2 teaspoons cider vinegar
kosher salt
black pepper

Beef
1 lb beef tenderloin, cut into thin strips
1/2 yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon butter
1 teaspoon cumin
1/2 teaspoon ancho chili powder
Creamy Sauce
1/2 cup sour cream
1 teaspoon chipotle powder



Recipe

In a frying pan over low heat, melt the butter, add the onions and garlic. Stir. Cook until soft, about 3 minutes. While it is cooking start preparing the slaw. Once the onions are soft add the meat, stir, and then sprinkle with the cumin and ancho chili powder. Cook over low – medium heat about a 5 on my stove. Cook for 8 – 10 minutes depending on how well done you like your meat.

While the meat is cooking finish the slaw, the sour cream mixture and heat your tortillas.

Preparing the Slaw

Use half of the cabbage: quarter the half, and then thinly slice, put into a bowl. Grate the carrot into the bowl. Add the sliced chili pepper. Drizzle with the cider vinegar. Toss well. Season with salt and pepper to taste.

Preparing the Creamy Sauce

In a small bowl mix the sour cream with the chipotle powder. Set aside.

Heating the Tortillas

On a stove-top griddle or in a frying pan over medium heat, gently heat the tortillas, just until warm to touch. About 1 minute per side. Set aside on a serving plate in a warm oven (225).

Once the meat is finished cooking put your tacos together:

On a plate, lay a tortilla, add a couple strips of meat, a handful of slaw and a drizzle of the creamy sauce. Serve. Eat