Authentic Mexican Steak Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Angus Beef Eye of Round Steak, 11 oz (appr. 0.7 lb.)Beef Broth, 1 cupPam - Olive Oil Spray 4 second spray, 1 serving12 Don Pancho Corn Tortillas (45 calories each)Juice of half limeTomato, 1 large whole (3" dia)Lime Juice, 1 lime yieldsCilantro, raw, 4 tbspOnions, raw, 1 smallJalapeno Peppers, 1 pepper (remove)Spices are more or less to taste:1 t. cumin1/2 t. onion powder1/2 t. garlic powderpinch cayenne pepperSalt (not included in calculations)
Steak:
Brown steaks on high in pre-heated cast iron pan, sprayed lightly with olive oil -- a minute or two on each side, until a nice brown crust is achieved. Add beef broth to pan, along with cumin, cayenne pepper, onion powder, garlic powder, and the juice of half of a lime (about 1 T.).
Once boiling, turn down to low and cover tightly. Let simmer undisturbed for two hours. Remove from heat. Pull steaks apart into small pieces with forks and add enough juice to keep the meat moist. Save the rest of the juice for another recipe, or to moisten any leftover meat as desired.
Pico de Gallo:
Deseed jalapeno (cut long way and scrape out seeds) then mince finely -- be careful not to burn your skin or touch your eyes! Chop rest of the ingredients finely and mix all together in bowl with salt to taste.
Heat corn tortillas in the microwave as directed on package.
Fill tortillas meat, top with pico, and serve.
Makes three servings of four tacos each.
You may also choose to add sour cream or cheese, but the calories are not counted. Personally, I like the way it tastes with just the pico. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. This is an authentic, Mexican style taco.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.
Brown steaks on high in pre-heated cast iron pan, sprayed lightly with olive oil -- a minute or two on each side, until a nice brown crust is achieved. Add beef broth to pan, along with cumin, cayenne pepper, onion powder, garlic powder, and the juice of half of a lime (about 1 T.).
Once boiling, turn down to low and cover tightly. Let simmer undisturbed for two hours. Remove from heat. Pull steaks apart into small pieces with forks and add enough juice to keep the meat moist. Save the rest of the juice for another recipe, or to moisten any leftover meat as desired.
Pico de Gallo:
Deseed jalapeno (cut long way and scrape out seeds) then mince finely -- be careful not to burn your skin or touch your eyes! Chop rest of the ingredients finely and mix all together in bowl with salt to taste.
Heat corn tortillas in the microwave as directed on package.
Fill tortillas meat, top with pico, and serve.
Makes three servings of four tacos each.
You may also choose to add sour cream or cheese, but the calories are not counted. Personally, I like the way it tastes with just the pico. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. This is an authentic, Mexican style taco.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.
Nutritional Info Amount Per Serving
- Calories: 388.4
- Total Fat: 15.3 g
- Cholesterol: 59.6 mg
- Sodium: 365.8 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.2 g
- Protein: 29.0 g
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