Low Fat Tacos and Salsa
- Ready In:
- 12hrs 30mins
- Ingredients:
- 16
- Yields:
-
12 tacos
- Serves:
- 4
ingredients
-
Beef Ingredients
- 1 lb lean stewing beef or 1 lb beef brisket
- 1 garlic clove
- 1 onion, halved
- 2 bay leaves
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon olive oil
- 1 cup water
- salt and pepper
-
Salsa Ingredients
- 4 tomatillos (green tomatoes)
- 2 jalapeno chiles
- 1 garlic clove
- 1⁄2 onion
- 1 tablespoon chopped cilantro
-
Topping
- 1 large onion, finely chopped
- 100 g cilantro, finely chopped
directions
- Combine all the Beef Ingredients and put them in the crock pot on low for 12 hrs or until beef is at its most tender.
- Remove herbs, garlic and onion from beef. Shred it and set aside. You can store it in plastic container and freeze it.
-
Salsa:
- Boil tomatillos with jalapenos. In a blender or food processor, mix all remaining Salsa Ingredients until you get a smooth consistency.
- Add a little water from where you boiled the tomatillos and jalapenos if salsa is too thick.
-
Taco Preparation:
- I heat up the beef in the microwave and then put in on the table in a serving dish with a cover, along with warm tortillas, toppings and salsa.
- Place some beef on a warm corn tortilla, top with salsa and chopped onions and cilantro.
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RECIPE SUBMITTED BY
Molly Bloom
United States
Born and raised in Mexico to an Irish father and a Mexican mother. Proud as can be of my heritage.