NUTRITION

SERVINGS

INGREDIENTS

6 oz lean beef sirloin

1 whole dried guajillo chili

0.25 cup tomato puree

1 tbsp apple cider vinegar

0.25 tsp cumin

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

2 whole corn tortillas

1 tbsp white onion

1 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

  Remove the stem and seeds from the dried guajillo chili and soak it in hot water for 10 minutes until soft.

• 2

  Blend the softened chili with tomato puree, apple cider vinegar, cumin, oregano, garlic powder, salt, pepper, and water until smooth.

• 3

  Cut the lean beef sirloin into large chunks and sear them in a pot over medium-high heat until browned on all sides.

• 4

  Pour the blended sauce over the beef, cover, and simmer on low heat for 45-60 minutes until the beef is tender enough to shred.

• 5

  Shred the beef using two forks and toss it back into the pot to absorb the remaining flavorful sauce.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable and slightly toasted.

• 7

  Divide the shredded beef between the tortillas and top with finely chopped white onion, fresh cilantro, and a squeeze of lime.