NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef eye of round

1 tsp olive oil

0.5 cup beef bone broth

0.25 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

2 tbsp red onion

1 tbsp fresh cilantro

1 medium lime

PREPARATION

• 1

  Season the beef with sea salt, black pepper, chili powder, ground cumin, and dried oregano.

• 2

  Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.

• 3

  Stir in the tomato puree and beef bone broth, then cover the pot and reduce heat to low.

• 4

  Simmer the beef for 90 minutes or until it is fork-tender and easily shreds.

• 5

  Remove the beef from the pot, shred it using two forks, and return it to the liquid to absorb the savory broth.

• 6

  Warm the corn tortillas in a dry skillet until pliable and slightly toasted.

• 7

  Assemble the tacos by filling the tortillas with shredded beef and topping with diced red onion, fresh cilantro, and a squeeze of lime juice.