Ingredients
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chopped onion
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fresh cilantro, stems removed
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1 lb stewing beef
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1 large onion, chopped
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3 garlic cloves, chopped (more or less to taste)
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4 cups low sodium beef broth (water can be substituted, adjust seasonings)
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1 tablespoon chili powder
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1 tablespoon comino
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2 teaspoons salt
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1 teaspoon black pepper
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1/3 cup flour
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1/3 cup vegetable oil
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flour tortilla
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shredded cheddar cheese
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Instructions
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.