Saucy Beef Tacos
from Lightsey Cattle Co., Lake Wales
This is a cowboy favorite. Add a jalapeño to the mix if you like it hot—the spiciness can also be adjusted with hot sauce served at the table.
1 tablespoon vegetable oil
2 pounds flank steak, cut into large chunks
3 large cloves garlic, minced
1 large onion, cut into half-moon slices
½ tablespoon chili powder
2 teaspoons cumin
2 big pinches coarse salt, divided
8-ounce can tomato sauce
½ cup dark Mexican beer (such as Dos Equis amber)
½ cup beef broth
¼ cup chopped fresh cilantro
Corn tortillas, warmed
Chopped raw onion, for topping
Crumbled cotija cheese, for topping
Sour cream, for topping
Sliced avocado, for topping
Shredded lettuce, for toppingLime wedges, for serving
1 Heat oil in a large pot over medium-high heat. Add beef, searing until brown, about 4 minutes per side. Working in batches to avoid crowding the pan, add garlic, onion, chili powder, cumin, and a generous pinch of salt and stir to combine. Cook, stirring often, 2 minutes.
2 Add tomato sauce, beer, and beef broth. Stir to combine. Reduce heat to medium-low and simmer, covered, 1 hour, then uncover and simmer another hour, until beef is very tender.
3 Shred beef in sauce using 2 forks. Taste and add a second pinch of salt, if desired. Stir in cilantro.
4 Spoon beef mixture into warmed corn tortillas. Serve with toppings.