Ingredients:
2 tablespoons olive oil, divided
1 1/2 lbs. boneless beef chuck, cut into 3/4-inch cubes
1 cup bottled chunky medium-hot salsa
1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
2 tablespoons chopped garlic
2 tablespoons packed dark brown sugar
2 cups shredded cabbage
1/2 cup chopped cilantro, divided
2 tablespoons lime juice, divided
1/8 teaspoon salt
12 (6-inch) corn tortillas, warmed
1 avocado, pitted, peeled and diced
Directions:
HEAT 1 tablespoon oil in heavy-duty large pot over medium-high heat. Add beef; cook for 5 minutes or until browned. Stir in salsa, bouillon, garlic and sugar; bring to a boil. Reduce heat to medium-low; cover. Cook, stirring occasionally, for about 1 hour, 10 minutes or until beef is tender.
COMBINE cabbage, 1/4 cup cilantro, 1 tablespoon lime juice, remaining 1 tablespoon oil and salt in medium bowl. Set aside.
STIR remaining 1/4 cup cilantro and remaining 1 tablespoon lime juice into beef mixture. Serve with tortillas, avocado slices and cabbage mixture.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
80 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
