The little finger steaks in our fridge are just calling out to be used, and soon! With tomatoes, iceberg lettuce, cheddar cheese, and bottled salsa on hand, tacos it is! This recipe will turn any cut of beef into succulent, tender morsels excellent for shredded beef filling.
• 1 pound beef ( chuck, sirloin, round,)
• 1/2 white onion, diced
• 6 cloves garlic, minced
• 1 Tbl. instant masa flour ( maseca brand)
• 1 tsp. ground cumin
• 1 Tbl. ancho chile powder ( or to taste)
• 2 Tbl. oil for sautéing ( corn, peanut, or olive)
• salt and pepper to taste
• 4 cups water or beef broth
In a heavy saucepan or soup pot heat oil over medium high heat. Add the onion and cook until transparent. Add the beef and garlic and brown the meat lightly. Stir in the masa, two Tbl. water, cumin, chile powder, and salt and pepper. Cook for a few minutes until mixture thickens a bit. Add enough water (4 cups) to barely cover the meat and cook covered for several hours until the beef is fork tender. Let the meat cool slightly, shred with fork or fingers, and pile into corn or flour tortillas.
Don’t feel like tacos, then try this recipe as a Mexican stew. Just add a few small potatoes, fresh or canned green chiles, corn, and tomatoes to the pot and let it simmer away. If you need to thicken it up a bit add more masa reconstituted with a little of the broth and add back to the pot.
Cooking Mexican food is really a mindset. Think robust flavors, simple technique, and fresh ingredients. The above recipe was inspired by MY pantry, so don’t be afraid to experiment to get just the flavor you like. Add more chiles, other herbs, or wine to make it your own. Bye for now, Lynne