Kim's Carne Asade Tacos

11 oz beef round, trimmed of fat and gristle
1 small onion minced
1 clove garlic minced
2 T cilantro finely chopped
1/2 tsp salt
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp cayenne
1/8 tsp chipotle powder
2 tsp lime juice
1 T olive oil, divided
8 6" corn tortillas
1/2 c. kraft fiesta shreds cheese 2%
1 1/2 c. chopped romaine or iceberg lettuce
hot sauce or salsa to taste

I prefer mine with a spoonful of Crema or sour cream. Queso Fresca is also excellent instead of the fiesta cheese. For more authentic tacos omit onions from beef mix and grill cipollini onions whole and add to tacos before lettuce and cheese.

wipe bottom of heavy skillet with 1/2 tsp oil. Heat over medium hi. add beef, when juices begin to form, add onions, and garlic. Cook until onion is translucent and beef no longer pink, about 5 minutes. Add seasonings, salt through chipotle (for less heat omit chipotle and cayenne) Stir in lime juice and cilantro. Heat through. Set aside. (if meat is too dry, add 1/8-1/4 c water and heat until; combined)
In separate small skillet add about a 3rd of the remaining oil
heat over med high. Using tongs lay one tortilla in oil, using tongs fold into taco shell shape and continue to cook on each side until the shell begins to hold its shape. remove and continue with the remaining tortillas, adding oil as needed until all 8 have been shaped.
Layer each taco with meat onion mix, 1/8 c of shredded cheese, fresh romaine, and hot sauce or salsa (values not added to recipe)

Serving Size:  2 tacos with 1Tbsp cheese each, 1/8 c beef mix each, lettuce

Number of Servings: 4

Recipe submitted by SparkPeople user KIMWELLIVER.