Late Night Tacos
Directions
- 1Prepare the sauce: In a food processor, combine canned tomatoes, onion, garlic, red wine vinegar, cumin, oregano, ground cloves, paprika, and salt and pepper to taste. Process until smooth.
- 2Season the flank steak with salt and pepper, and then sear it in a hot pan until browned on both sides.
- 3In a large pot or Dutch oven, combine the seared steak with the sauce prepared previously. Add bay leaves and a cinnamon stick. Cover with water or broth and bring to a simmer.
- 4Place the pot in a pressure cooker, seal, and cook according to the manufacturer's instructions (usually around 30-45 minutes).
- 5Make the pickled onions: Slice a red onion and submerge it in boiling water with vinegar, sugar, salt, peppercorns, and a clove of garlic for 10-15 minutes.
- 6Make the avocado crema: In a food processor, combine avocados, sour cream or yogurt, garlic, lime juice, cilantro, jalapeño, and salt. Process until smooth and creamy.
- 7Shred the cooked beef and remove the bay leaves and cinnamon stick. Warm the corn tortillas in a pan.
- 8Assemble the tacos: Place shredded beef on a warmed tortilla, top with pickled onions, avocado crema, and extra cilantro. Serve immediately.
Ingredients
- 2 beef flank steak
- 1 can canned tomatoes
- 1 white or yellow onion
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 pinch ground cloves
- 1 tablespoon paprika
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water or beef broth
- 3 avocados
- 1 cup sour cream or greek yogurt
- 1 clove garlic
- 1 tablespoon fresh lime juice
- 1 handful cilantro
- 1 jalapeño
- 1 pinch salt
- 1 red onion
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 pinch salt
- 5 black peppercorns
- 1 clove garlic
- 6 corn tortillas
- 1 handful cilantro
- 1 onion
- 1 cup melting cheese
Equipment
knifefood processorpotstovepressure cookerpantongsspoon
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