Cullen's
Soft Tacos
1 tablespoon olive oil
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa or James's Salsa Picante Cruda AP43
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
12 6-inch-diameter corn or flour tortillas
Heat oil in heavy large pot over medium-high heat. Sauté half of
beef until brown, about 3 minutes. Using slotted spoon, transfer beef to
bowl. Sauté remaining beef until brown, about 3 minutes. Return all
beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to
boil. Reduce heat to medium-low, cover and simmer until beef is tender,
stirring often, about 1 hour 10 minutes.
Uncover pot and simmer stew until sauce thickens, about 5 minutes.
Mix in cilantro and lime juice. Season with salt and pepper. (Can be
made 2 days ahead. Refrigerate until cold, then cover and keep
refrigerated. Rewarm before continuing.)
Heat tortillas 1 at a time on stove burner, about 10 seconds per
side, turning with tongs. Cover with towel to keep warm.
Serve stew with tortillas, allowing diners to assemble tacos.
You can no more win a war that you can win an earthquake.
- Jeanette Rankin