Braised Beef Tacos

Directions

1. 1
   In a large skillet over high heat, add the oil.
2. 2
   Season the steak with salt and pepper.
3. 3
   When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
4. 4
   In the sleeve of a slow cooker, add the onion and cilantro stems.
5. 5
   Put the steak on top and sprinkle with garlic and chile powder.
6. 6
   Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water.
7. 7
   Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily.
8. 8
   Remove the meat and shred using 2 forks.
9. 9
   (Strain and reserve the cooking liquid for Round 2 Recipe Crispy Steak Sandwiches.)
10. 10
    While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves.
11. 11
    Cover and refrigerate until ready to use.
12. 12
    Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through.
13. 13
    Put 1/4 cup of the meat onto each tortilla (reserve 1 1/2 cups beef for Round 2 Recipe Crispy Steak Sandwiches.).
14. 14
    Top with some salsa, cilantro leaves, and 1 tablespoon sour cream.
15. 15
    (Reserve remaining 1 cup sour cream for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
16. 16
    Roll up and serve.