Chipotle Steak Tacos
Servings
4Serving size
3 tacosThis recipe can be mutiplied or divided by 2. This recipe makes very good leftovers, especially as taco salad.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1 Large Red bell peppers (diced) |
| 16 ounces Beef, round, eye of round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw (sliced into 1/2-inch-thick strips) |
| 1 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1 medium Chipotle peppers In adobo sauce (finely minced) |
| 1/4 Cup Beer (or gluten-free beer) |
| 1/4 cup Water |
| 1/4 tsp. Salt |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 6 leaf outer Romaine lettuce (sliced) |
| 13 cherry Grape or cherry tomatoes (halved) |
Instructions
Add the olive oil and onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and cook for about 2 minutes. Toss frequently.
Add the beef and brown it on all sides, then add the cumin, chili powder, chipotle, beer, water, salt, and pepper.
Stir and reduce the heat to medium.
Cover and simmer for 30 minutes. Stir occasionally.
Uncover and simmer for another 15 minutes until most of the sauce is reduced.
Serve with lettuce and tomatoes in taco shells.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Andy Samberg is right. It is a tough choice between tacos and grilled cheese sandwiches. Both are now firmly established as American comfort food but I do love tacos and this Chipotle Steak version is quick, easy and delicious.