A bit spicy and full of flavor, this is a great recipe to have in your arsenal – kids especially will love assembling their own tacos.
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A bit spicy and full of flavor, this is a great recipe to have in your arsenal – kids especially will love assembling their own tacos.
Garnish:
4 ounces Monterey jack
¼ head romaine or iceberg lettuce
2 plum tomato, quartered
Taco Filling:
1 garlic clove, peeled
½ to 1 jalapeño, seeded (some peppers tend to be hotter than others, so use your own judgment/preference on how much jalapeño to use)
½ medium onion, peeled and cut into 1-inch pieces
¾ pound beef stew meat, cut into ½-inch pieces
1 teaspoons grapeseed or vegetable oil
1½ teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
pinch cayenne
¾ teaspoon kosher salt
2 teaspoon tomato paste
½ cup chicken broth, low sodium
12 small (3-to 5-inch) soft corn tortillas, kept warm
sour cream or plain yogurt, for serving
salsa, for serving
guacamoles, for serving
Nutritional information per taco: Calories 110 (57% from fat) | carb. 4g | pro. 8g | fat 7g sat. fat 3g | chol. 25mg | sod. 264mg | calc. 67mg | fiber 1g