Late Night Tacos

59 mins
Serves 1
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Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Season the flank steak with salt and pepper, and then sear it in a hot pan until browned on both sides.
  5. 5Season the flank steak with salt and pepper, and then sear it in a hot pan until browned on both sides.
  6. 6Season the flank steak with salt and pepper, and then sear it in a hot pan until browned on both sides.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Place the pot in a pressure cooker, seal, and cook according to the manufacturer's instructions (usually around 30-45 minutes).
  11. 11Place the pot in a pressure cooker, seal, and cook according to the manufacturer's instructions (usually around 30-45 minutes).
  12. 12Place the pot in a pressure cooker, seal, and cook according to the manufacturer's instructions (usually around 30-45 minutes).
  13. 13Make 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.
  14. 14Make 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.
  15. 15Make 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.
  16. 16Make 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.
  17. 17Make 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.
  18. 18Make 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.
  19. 19Shred the cooked beef and remove the bay leaves and cinnamon stick. Warm the corn tortillas in a pan.
  20. 20Shred the cooked beef and remove the bay leaves and cinnamon stick. Warm the corn tortillas in a pan.
  21. 21Shred the cooked beef and remove the bay leaves and cinnamon stick. Warm the corn tortillas in a pan.
  22. 22Assemble the tacos: Place shredded beef on a warmed tortilla, top with pickled onions, avocado crema, and extra cilantro. Serve immediately.
  23. 23Assemble the tacos: Place shredded beef on a warmed tortilla, top with pickled onions, avocado crema, and extra cilantro. Serve immediately.
  24. 24Assemble 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
  • 2 beef flank steak
  • 2 beef flank steak
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • 1 white or yellow onion
  • 1 white or yellow onion
  • 1 white or yellow onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 pinch ground cloves
  • 1 pinch ground cloves
  • 1 pinch ground cloves
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 cup water or beef broth
  • 1 cup water or beef broth
  • 1 cup water or beef broth
  • 3 avocados
  • 3 avocados
  • 3 avocados
  • 1 cup sour cream or greek yogurt
  • 1 cup sour cream or greek yogurt
  • 1 cup sour cream or greek yogurt
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lime juice
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 5 black peppercorns
  • 5 black peppercorns
  • 5 black peppercorns
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 6 corn tortillas
  • 6 corn tortillas
  • 6 corn tortillas
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cup melting cheese
  • 1 cup melting cheese
  • 1 cup melting cheese

Equipment

knifefood processorpotstovepressure cookerpantongsspoon
Late Night Tacos | Clip Recipe