Tacos al Carbon (OAMC)

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Go South of the Border for this tasty and easy dinner!  I also often make this in a crockpot. Just dump everything in (except the tortillas) and set it on low for 8 hours or high for 4 hours. I prefer it this way as it makes the meat fall apart tender. You end up with much more liquid, but you can always move the liquid to a sauce pan and reduce it on the stovetop, if desired.
1 pound beef tips
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup bottled italian dressing (not the creamy type)
1/4 cup picante sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
6 flour or corn tortillas
1. Packaging Instructions
2. Do not open beef tips.  Set aside.
3. In a gallon-size freezer bag, combine the onion, red bell pepper, Italian dressing, picante sauce, lemon juice, and Worcestershire sauce.  Seal securely.  Set aside.
4. In a small baggie, place the flour tortillas.  Seal securely.  Set aside.
5. Insert beef tips and all bags into a gallon-size ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Tacos al Carbon".
6. Place in freezer.
7. Cooking Instructions
8. Thaw completely in refrigerator.
9. Heat a non-stick skillet over medium-high heat.
10. Place beef tips in skillet and brown on all sides.
11. Empty contents of sauce bag over beef tips.  Cover and simmer for at least 30 minutes (the longer the better - add water as necessary to keep moist).
12. Once beef is done and tender, simmer uncovered to desired consistency.
13. Serve on warmed tortillas.  Garnish as desired.  I recommend roughly chopped cilantro, thinly sliced onion, and crumbled queso fresco.
14. Makes 3 servings.  This recipe can be doubled for 6 servings.
15. Serving suggestions: Corn souffle and a garden salad.
For best results in quality and packaging, expel as much air from the baggies as possible.
Meal   DinnerDish   Main Dish
Main Ingredient   Beef

Dawn Knowlton

Member since Jan 2010

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