Yesterday I tried a Sandra Lee recipe for Braised Beef Tacos. Because they fell apart as tacos, we ended up turning them into quesadillas. The result was delicious.
Ingredients
2 tablespoons canola oil
2 pounds london broil
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 bunch fresh cilantro, stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes
1 (14 1/2-ounce) can beef broth or 2 cups water
2 scallions, sliced thin
2 tablespoons fresh lime juice
8 corn tortillas
cheddar cheese
Directions
In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks.
While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use.
Heat the tortillas in a skillet or griddle, then top with cheese, shredded meat and salsa. Top with another tortilla and cook on griddle until cheese is melted (about five minutes total, flipping once).
