SHREDDED BEEF TACOS
ING 1 lb rump steak 3 tbl olive oil 6 corn or flour tortillas 2 tbl dry oregano 1 tsp cumin, 2 tbl olive oil 2 lge onions, thin-sliced 5 gar/cl, peeled and crushed 1/2 tsp. dried anchos or 1/4 tsp. red pepper flakes cilantro s/p shredded lettuce salsa sour cream
Stack tortillas w/ p/towels or wax paper; micro 30 sec; turn over for 30 sec, if needed.
Fill heated tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and tomatoes. S/p to taste (can use Hot Salt). Garnish, Serve w/ lime wedges. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme.
MEAT FILLING----brown steak on high both sides in 2 tbl ol/oil with 2 gar/cl and one minced onion. Add water or beef broth to cover; simmer tender 1-2 hrs. Shred cooled meat w/ two large forks pulling in opposing directions. Transfer shredded steak to a bowl; season with ground cumin, oregano, s/p. Final: Add tbl olive oil and 2 gar/cl to pan. Saute briefly on high (1-2 min). Reduce heat, add cooked steak and heat thru.