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Mexican Beef Wraps
Ingredients
3 lb
1.4 kg
Inside round
3/4 c
175 mL
dry sherry, divided
1/3 c
75 mL
soy a sauce
1/3 c
75 mL
vegetable oil, divided
4 tbsp
50 mL
cornstarch, divided
3
3
onions, sliced
6
6
large garlic cloves, minced
2-3
2-3
jalapeno peppers, seeded and chopped
3 tbsp
50 mL
ginger, fresh, minced
3 tbsp
50 mL
chili powder
56 oz
1.6 L
canned whole tomatoes, cut in quarters
12
12
tortillas
Instructions
Cut beef into thin slices 1/4"X1/2" (5mmX1.3cm). Combine 1/3 cup (75 mL) sherry, soy sauce, 3 tbsp (45 mL) oil and 1 tbsp (15 mL) cornstarch.
Place meat in plastic bag with marinade, stir to coat. Close bag and marinate in refrigerator.
Cut onion slices in half. Heat remaining oil in a large pan over medium heat. Stir-fry onions, garlic, pepper and ginger 2 mins. Stir in chili powder and tomatoes, bring to a boil. Reduce heat, cover and cook slowly for 30 minutes, stirring occasionally.
Remove meat from marinade.
Combine marinade with 3 tbsp (45 mL) water and remaining cornstarch, add to tomato sauce and cook until thickened. Heat a non-stick skillet until hot, stir-fry beef pieces in 2 separate batches, 1-2 minutes. Reserve.
Deglace with remaining sherry, scraping pan to remove bits of meat, add to sauce along with reserved meat. Serve with flour tortillas and desired garnish.
Servings
: 12
