Tortillas with Beef, Pepper, and Onion
Description
Perfect for the table and with drinks. A magnificent hearty appetizer of corn tortillas with meat and vegetables will quickly satisfy hunger. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Preheat the oven to 230°C. Heat a large pot over low heat. Place the beef in a large bowl, mix with 1 tablespoon of oil and 1 tablespoon, add a little salt and pepper. Mix the green chili, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl. Cut the onion and bell pepper into 8 slices. Increase the heat to high, add the beef to the skillet and fry until browned on both sides, about 8 minutes. Transfer to a plate and set aside. Add the minced garlic to the pot and fry until golden and fragrant, about 30 seconds. Add the chili mixture and fry for another 30 seconds. Add the chicken broth, bring to a boil, and return the beef to the pot.
- 2
Step 2
2. Place the pot in the oven and cook for 1 1/2 hours. Remove the roast from the oven, let cool to room temperature, and chop into small pieces. 30 minutes before the roast is done, toss the onion and pepper with the remaining 2 tablespoons of oil, sprinkle with salt and pepper, and spread on a large baking sheet so the vegetables fit in a single layer. Bake for about 30 minutes.
- 3
Step 3
3. Slice the lime into wedges. Heat the meat and pepper with the onion over low heat. Serve with warm corn tortillas, sour cream, cilantro sprigs, and lime slices.