Ingredients

  • 1.5 pounds bonesless beef top sirloin, cut into thin bite-size slices
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • crushed red pepper, to taste
  • 1 lime
  • 28 ounces can of tomatillos
  • 4 tablespoons canola oil-divided
  • 10.5 ounces beef broth
  • corn tortillas
  • chopped onion
  • tomatoes-chopped
  • avocado-chopped
  • cilantro-chopped
  • lime-sliced
  • 2 jalapeno, cut in pieces

Directions

Place sliced meat into a shallow bowl, and season with salt, pepper, and crushed pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
Ina blender or processor, combine tomatillo and jalapeno. Puree for 15-20 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 20-30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat tablespoon of oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for one minute. Repeat with remaining beef. Meanwhile, heat the shells.
To serve, place two shells on top of each other. Add desired amount of meat, spoon over some tomatillo mixture and optional ingredients. Squeeze one wedge of lime over taco.

Source

Servings/Yield