Braised Beef Tacos

1. 1

   In a large skillet over high heat, add the oil.

2. 2

   Season the steak with salt and pepper.

3. 3

   When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.

4. 4

   In the sleeve of a slow cooker, add the onion and cilantro stems.

5. 5

   Put the steak on top and sprinkle with garlic and chile powder.

6. 6

   Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water.

7. 7

   Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily.

8. 8

   Remove the meat and shred using 2 forks.

9. 9

   (Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.)

10. 10

    While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves.

11. 11

    Cover and refrigerate until ready to use.

12. 12

    Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through.

13. 13

    Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.).

14. 14

    Top with some salsa, cilantro leaves, and 1 tablespoon sour cream.

15. 15

    (Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)

16. 16

    Roll up and serve.

* Per serving · 4 servings · Values may vary.