Beef Tortilla Stack

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 tablespoons vegetable oil
• 1 1/2 lbs boneless beef chuck shoulder steak
• 1 large onion, diced
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups water
• 4 flour tortillas, 8 inch
• 1 ripe medium avocado, chopped into 1/2 inch chunks
• 1 -2 ripe medium tomato, chopped into 1/2 inch chunks
• 1 (8 ounce) container sour cream
• 1 (8 ounce) jar salsa or 1 (8 ounce) jar picante sauce

Recipe

• 1 in 5 quart dutch oven over medium high heat, add 1 t salad oil. once oil is hot, add onions and sauté until golden brown. remove onion and set aside. add 1 t more of oil to hot pan to heat. add steak and sear until well browned on both sides.
• 2 add onion back to dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
• 3 when meat is done, remove steak from pan and transfer to a plate. shred meat with a couple of forks. return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. if making the beef a day ahead keep in mind to reheat before proceeding.
• 4 in a 10” skillet over medium high heat, add 1 t vegetable oil, cook one tortilla until lightly browned and puffy. turn tortilla over and repeat, so that both sides are golden brown.
• 5 remove tortilla to cookie sheet; keep warm. repeat with remaining tortillas, using 1 t oil for each.
• 6 on serving plate, place one tortilla. spread one-fourth of sour cream evenly on tortilla. top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. repeat layering two more times.
• 7 place the fourth tortilla over the top. dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
• 8 to serve, slice as you would a cake. serve and enjoy.