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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 4 |
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If you love tacos but want to watch your diet, this recipe is low in fat but incredibly tasty. From my native Durango, Mexico. Ingredients:
1 lb lean stewing beef or 1 lb beef brisket |
1 garlic clove |
1 onion, halved |
2 bay leaves |
1 teaspoon marjoram |
1 teaspoon thyme |
1 teaspoon olive oil |
1 cup water |
salt and pepper |
4 tomatillos (green tomatoes) |
2 jalapeno chiles |
1 garlic clove |
1/2 onion |
1 tablespoon chopped cilantro |
1 large onion, finely chopped |
100 g cilantro, finely chopped |
Directions:
1. Combine all the Beef Ingredients and put them in the crock pot on low for 12 hrs or until beef is at its most tender.
2. Remove herbs, garlic and onion from beef. Shred it and set aside. You can store it in plastic container and freeze it.
3. Salsa:.
4. Boil tomatillos with jalapenos. In a blender or food processor, mix all remaining Salsa Ingredients until you get a smooth consistency.
5. Add a little water from where you boiled the tomatillos and jalapenos if salsa is too thick.
6. Taco Preparation:.
7. I heat up the beef in the microwave and then put in on the table in a serving dish with a cover, along with warm tortillas, toppings and salsa.
8. Place some beef on a warm corn tortilla, top with salsa and chopped onions and cilantro.
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