Shredded Beef Soft Tacos

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1.5 pounds - top sirloin steak or sirloin tip roast, all visible fat removed
  • 3 cups - chopped yellow onions
  • 1 cup - chopped green bell pepper
  • 1/4 cup - dry red wine
  • 1/2 cup - low sodium ketchup
  • 2 tbsp - cider vinegar
  • 6 - medium cloves of garlic, minced,
  • 2 tsp - low sodium beef bouillon granules
  • 2 - bay leaves
  • ¾ tsp - liquid smoke
  • 1 tsp - ground cumin
  • 1/2 tsp - red hot pepper sauce
  • 1/4 tsp - pepper
  • 1 tsp - dark brown, light brown or granulated sugar
  • 8 - 8-inch non-fat or low-fat flour tortillas
  • Sour cream, chopped tomatoes, salsa and shredded cheese for garnish

How to Make Shredded Beef Soft Tacos

  • Cook meat in a pressure cooker with onions and bell pepper.
  • Add a blend of wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper.
  • Pour wine mixture into cooker, cover tightly and cook on low flame until the meat is tender.
  • Shred meat using two forks, and return to the cooker.
  • Discard the bay leaves.
  • Add 1/2 tsp cumin and sugar and let mixture stand for 1 hour to allow the flavours to blend.
  • Preheat oven to 325 degrees centigrade.
  • Wrap tortillas in aluminium foil and warm in oven for 6 to 8 mins.
  • Put the meat mixture in centre of a tortilla.
  • Garnish it with chopped tomatoes, salsa, shredded lettuce or non-fat or low-fat cheese and sour cream.
  • Repeat with remaining tortillas.
  • Serve immediately.

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