Flourgirl
Senior Cook
Instead of making tacos with a traditional ground beef, I make them with shredded beef made from flank steak. I learned this recipe from my mother, who always made them this way and claims that it a very commom taco recipe in her home country of Costa Rica. These are served with sliced tomato and finely shredded cabbage instead of lettuce, a tradition which goes back to my mother's childhood days. Cabbage was commonly used in Latin America when the poor economy meant that many families did not have proper refrigeration and cabbage didn't require the refrigeration that lettuce did.
Makes about 10 soft tacos...I like using flank steak because there is very little waste and very little fat. These are approximate measures, so adjust as you like...
1 whole flank steak, about 1 1/2- 2 lbs.
2 whole onions (1 1/2 coarsely chopped and 1/2 minced)
2 carrots, peeled & coarsely chopped
2 cloves of garlic (1 whole, 1 minced)
1/4 C. tomato paste
salt & pepper to taste
In a large soup pot, saute 1 1/2 onions, 2 carrots, add a whole garlic clove, the whole flank steak and enough water to cover. Bring to a boil and then turn heat to low and simmer until beef is falling apart tender. Takes about 4 hours.
When steak is tender, remove it and allow to cool, reserve the cooking broth. Shred the beef, removing what little fat is left. The beef will be in long strings (I cut them into thirds so they're not too long). In a saute pan, heat some oil, and saute the minced onion until soft, add minced garlic and saute briefly. Then add the shredded beef, the 1/4C. of tomato paste (if you like a stronger tomato flavor, just add more) and about a cup of the beef cooking broth, and the salt and pepper to taste. Simmer for about 25 minutes to allow flavors to mix and the beef to absorb the sauce. The shredded beef should be moist, but not dripping.
Serve as you would your favorite tacos. My family always used the small round soft tortillas and topped them with some sliced tomato, shredded cabbage and a dollop of mayo.
Makes about 10 soft tacos...I like using flank steak because there is very little waste and very little fat. These are approximate measures, so adjust as you like...
1 whole flank steak, about 1 1/2- 2 lbs.
2 whole onions (1 1/2 coarsely chopped and 1/2 minced)
2 carrots, peeled & coarsely chopped
2 cloves of garlic (1 whole, 1 minced)
1/4 C. tomato paste
salt & pepper to taste
In a large soup pot, saute 1 1/2 onions, 2 carrots, add a whole garlic clove, the whole flank steak and enough water to cover. Bring to a boil and then turn heat to low and simmer until beef is falling apart tender. Takes about 4 hours.
When steak is tender, remove it and allow to cool, reserve the cooking broth. Shred the beef, removing what little fat is left. The beef will be in long strings (I cut them into thirds so they're not too long). In a saute pan, heat some oil, and saute the minced onion until soft, add minced garlic and saute briefly. Then add the shredded beef, the 1/4C. of tomato paste (if you like a stronger tomato flavor, just add more) and about a cup of the beef cooking broth, and the salt and pepper to taste. Simmer for about 25 minutes to allow flavors to mix and the beef to absorb the sauce. The shredded beef should be moist, but not dripping.
Serve as you would your favorite tacos. My family always used the small round soft tortillas and topped them with some sliced tomato, shredded cabbage and a dollop of mayo.