Mexican · Dinner
Beef Stew Tacos (Low-Chol)
Shredded beef sirloin braised with tomato, onion, garlic and chipotle until fork-tender, then served in warm corn tortillas. Topped with fresh cilantro, diced onion and lime for a lean, cholesterol-conscious take on Mexican beef stew tacos.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
428Calories
41.2gProtein
13.9gFat
34.6gCarbs
6.8gSugar
6.1gFiber
890mgSodium
78mgChol
3.9gSat Fat
1180mgPotassium
95mgCalcium
5.4mgIron
2.6mcgVitamin B12
14mgVitamin C
low-cholesterol
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Trim visible fat from the beef sirloin, cut into 1.5-inch chunks, and season with salt on a cutting board.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the beef 4 to 5 minutes, turning occasionally, until browned on most sides.
3
Saute
Add onion and garlic to the pot and saute over medium heat 3 minutes until the onion turns translucent and softens.
4
Bloom
Stir in cumin, smoked paprika and tomato paste and cook over medium heat 1 minute until the raw smell fades and the paste darkens slightly.
5
Braise
Add tomato, chipotle in adobo, beef stock and bay leaf to the pot, cover, reduce heat to low and braise 75 to 90 minutes until the beef shreds easily with a fork.
6
Reduce
Uncover the pot, raise heat to medium and reduce the liquid 5 to 8 minutes, stirring occasionally, until it clings to the meat.
7
Rest
Remove the pot from heat and let the shredded beef sit 5 minutes so it reabsorbs the sauce.
8
Char
Warm the corn tortillas in a dry skillet over medium heat 20 to 30 seconds per side until pliable and lightly speckled.
9
Build
Divide the shredded beef between the two warm tortillas and top each with diced onion and cilantro.
10
Plate
Arrange the tacos on a plate with the lime wedge alongside for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 44 corn tortillas (about 60g total)
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 1 cup180g tomato
- 2 tbsp2 tbsp chipotle in adobo
- 1 cup240ml beef stock, low-sodium
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
