Tacos with Beef

by Editorial Staff

Recipe for making corn tortilla tacos with beef steak marinated with wine vinegar, lime juice, caraway seeds, chili powder and garlic.

Cook: 6 hours 10 mins

Servings: 6-7

Ingredients

  • Vegetable oil – 2 Tbsp. spoons
  • White wine vinegar – 2 Tbsp. spoons
  • Lime juice – 2 Tbsp. spoons
  • Ground cumin – 1 1/2 Teaspoons
  • Chili powder – 1 1/2 Tbsp. spoons
  • Salt – 1 Teaspoon
  • Garlic – 3 Cloves
  • Beef Steak – 650 Grams
  • Corn tortillas – 24 Pieces
  • Salad, salsa, guacamole, etc. – To taste (filling)

Directions

  1. In a large, resealable plastic bag, combine vegetable oil, vinegar, lime juice, salt, cumin, chili powder and crushed garlic. Add the meat, close the bag and shake thoroughly to marinade the beef evenly. Refrigerate for at least 4 hours or overnight. Preheat the oven with the rack in the center to 175 degrees. Pour the marinade into a baking dish, it should be large enough to fit all the meat in one layer. Place the meat in a mold, cover with aluminum foil on top and bake for about 2 hours, until the meat is very tender. Chop the finished beef with two forks.
  2. Reduce the oven temperature to 120 degrees. Heat vegetable oil in a skillet over medium heat. Fry the tortillas one at a time. First dip the cake in the butter, then fold the cake in half using tongs, but keep it partially open. Turn over after about 1 minute. Fry for 1 minute on the other side, until the tortilla is lightly crispy. Repeat with the remaining cakes. Place the finished cakes in a preheated oven to keep them warm.
  3. Place the beef on the flatbread and serve with the filling of your choice.

Bon appetit!

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