Beef Soft Tacos with Salsa

The Sendik’s Fall Extravaganza is in full swing I’m still brimming with delicious blogging inspiration!  I couldn’t wait to tell you all about this fantastic recipe!

(Sad, isn’t it?  Maybe if a sale at the grocery store is enough to get me this excited, I need to get a new hobby.  Maybe I need some new friends.  Maybe if I serve these tacos, I’ll get some new friends.  Maybe those new friends can introduce me to some alternate interests….hhm…it’s worth a try.  And  I’m not above  – beneath? – bribing people for their friendship in exchange for tacos.)

I digress…I’ll try to pull myself together.

I don’t usually cook dinner on Fridays, but those sale chuck roasts were just so darned tempting, I gave in to my carnivorous side and headed for the kitchen.  It seemed like the right thing to do.  Plus, the chores on my ‘to do’ list aren’t all that attractive today: vacuuming, folding whites, scrubbing crusty blue goo out of my kid’s sinks, etc…I think not.  The obvious choice is to while away a rainy afternoon in the kitchen.  C’mon, let’s go!

If you choose not to make these tacos today  – like for instance, if you HAVE interesting hobbies and a whole gaggle of friends who are tempting you with other activities – they would make a great Sunday supper!  And a bonus:  your house will smell divine!


Serves: 4


  • 1 T. oil
  • 1 ½ lbs. boneless beef chuck, cut into ¾” cubes  (on sale this week, 10/7/09 – 10/13/09)
  • 1 c. bottled chunky salsa (I used the medium hot Pace Salsa that’s on sale this week, 10/7/09 – 10/13/09)
  • ½ c. beef broth (or slightly more; you’ll want enough liquid to cover all of the beef)
  • 2 T. chopped garlic
  • 2 T. packed brown sugar
  • 1 T. soy sauce
  • ¼ c. chopped fresh cilantro
  • 1 T. fresh lime juice
  • 12 6” flour tortillas
  • Shredded cheese (or, use the sale pepperjack and shred it yourself)

Heat the oil in a large pot over medium high heat.  Saute half of beef until browned on all sides, about three minutes.  Using slotted spoon, transfer beef to a bowl.  Saute remaining beef until brown, about another three minutes.  Return all beef to the pot.  Add salsa, broth, garlic, brown sugar, and soy sauce and stir to blend.  Bring to a boil.  Reduce heat to medium low, cover pot and simmer until beef is tender, stirring often, about 1 hour 10 minutes.

Uncover pot and simmer stew until sauce thickens, about 5 minutes.  Mix in cilantro and lime juice.  Season with salt and pepper.  Heat tortillas and wrap in a clean dishtowel to keep warm.  Serve stew with tortillas and shredded cheese.

Note:  Just a thought (and only a thought; I’ve never actually tried this), but if you didn’t feel like futzing with cubing all of the beef, you could probably sear the whole roast on both sides, cover it with the remaining ingredients, and then cook it off like a regular pot roast.  I think it would be good shredded on tostadas, or sliced and served over rice with the gravy.  Just a thought.  If you try it like this, let me know!

Featured, Fresh, Frugal, Fabulous | October 10th, 2009