Beef Tortilla Stack
Tried and true. I used to make this all the time and recently i realized i hadn't made it in a while, so i decided to make it. my daughter ooo'd and aww'd and asked what was wrong with me because i hadn't made it in so long. she claimed it was her favorite dish i've made. it is essential to shred the meat as the liquid will absorb into the crevices of the shreds, otherwise leaving it in chunks will be more runny. To save time, i've normally completed the cooking of the meat the day before and i finish it off the next day. voila, it's done. I think i found this recipe in good housekeeping magazine, but i can't quite recall. i have changed it through the years, adding my own tweaks.
Steps
In 5 quart dutch oven over medium high heat , add 1 t salad oil.
Once oil is hot , add onions and saut until golden brown.
Remove onion and set aside.
Add 1 t more of oil to hot pan to heat.
Add steak and sear until well browned on both sides.
Add onion back to dutch oven , taco seasoning mix , salt , pepper , and water over high heat , heat to boiling.
Reduce heat to low.
Cover and simmer 1 to 2 hours until meat is very tender and falls apart when tested with a fork.
When meat is done , remove steak from pan and transfer to a plate.
Shred meat with a couple of forks.
Return meat back to pan and cook uncovered , stirring occasionally with wooden spoon , until liquid has absorbed.
Keep warm if using that same day or you can cook up to this point the day before and refrigerate.
If making the beef a day ahead keep in mind to reheat before proceeding.
In a 10 skillet over medium high heat , add 1 t vegetable oil , cook one tortilla until lightly browned and puffy.
Turn tort.
Ingredients
vegetable oil, steak, onion, taco seasoning mix, salt, pepper, water, flour tortillas, avocado, tomatoes, sour cream, salsa