How to make
2 tbsp (25 mL)Olive oil
1 pkgCubed stewing beef, about 390 g
1-½ cups (375 mL)Diced red onion
1Jalapeño, stemmed and sliced in rounds (with seeds)
2Cloves garlic, minced
1/4 tsp (1 mL)Cumin
1 jar (430 mL)PC Black Label Smoky Chipotle Salsa
1 cup (250 mL)Drained and rinsed canned black beans
2 cups (500 mL)PC Blue Menu Beef Broth
1 cup (250 mL)Beer
1/4 cup (50 mL)Chopped fresh coriander
1 pkg (340 g)PC Original Tortillas
1Ripe avocado, sliced
How to make
- Step 1
Heat olive oil in large nonstick frying pan over medium-high heat. Pat meat dry with paper towel. Add to pan; brown meat on all sides, about 6 to 8 minutes. Transfer meat to plate. Add onion and pepper to pan; reduce heat to medium-low and cook for 6 minutes, stirring frequently, or until vegetables are softened. Stir in garlic and cumin; cook for 1 minute.
- Step 2
Scrape mixture into medium saucepan. Add beef. Add salsa, beans, beef broth and beer. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Step 3
Check meat. If it's tender when pierced with a fork, lift meat out of liquid and place in bowl; shred with two forks. Otherwise cook meat for another 15 minutes or until tender and then shred. Stir meat back into saucepan. Simmer over medium heat, uncovered, for 10 minutes or until liquid is reduced to a slightly syrupy consistency. Stir in coriander. Transfer to serving bowl.
- Step 4
Wrap tortillas in damp paper towel and microwave on high for 1 minute. Serve meat mixture with warm tortillas and avocado. If desired, serve with sliced green onions, sour cream and lime wedges.