Late Night Tacos

59m
Serves 1
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Directions

  1. 1Mince garlic and add to the food processor.
  2. 2Add canned tomatoes, spices, and onions to the food processor.
  3. 3Add salt, pepper, and red wine vinegar.
  4. 4Process until smooth and set aside.
  5. 5Season the flank steak with salt and pepper.
  6. 6Sear the steak in a pan until golden brown on both sides.
  7. 7Pour the juices from searing into a pot and add the tomato mixture.
  8. 8Add the seared flank steak to the pot.
  9. 9Add bay leaves to the pot.
  10. 10Pressure cook on high for 30 minutes.
  11. 11Slice the red onion and add to a jar.
  12. 12Boil water with vinegar, sugar, salt, peppercorns, and garlic.
  13. 13Pour the mixture over the onions and allow them to pickle.
  14. 14Make the avocado crema by adding all the ingredients to a food processor.
  15. 15Blend until smooth.
  16. 16Shred the beef and place on a baking sheet.
  17. 17Dip the corn tortillas in the sauce and grill until golden brown.
  18. 18Add cheese and shredded beef to the tortillas.
  19. 19Serve with pickled onions, avocado crema, and cilantro.

Ingredients

  • 2 beef flank steak
  • 1 can canned tomatoes
  • 1 white or yellow onion
  • 4 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
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 cup cilantro
  • 1 jalapeño
  • 1 pinch salt
  • 1 red onion
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 10 black peppercorns
  • 2 cloves garlic
  • 8 corn tortillas
  • 1 handful cilantro
  • 1 onion
  • 1 cup melting cheese

Equipment

knifefood processorpotstovepressure cookerpantongsspoon