1 lb. rump steak
3 tablespoons olive oil
6 corn or flour tortillas
2 tablespoons dry oregano or 1 tablespoon fresh, minced
1 teaspoon cumin seed, ground
2 tablespoons olive oil
2 large onions, thinly sliced
5 garlic cloves, peeled and crushed
1/2 tsp. dried ancho peppers or 1/4 tsp. red pepper flakes
cilantro (optional)
salt and pepper, to taste
shredded lettuce
salsa
sour cream

In a large skillet or Dutch oven, sauté steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.

Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper (s).

Add the remaining 1 tablespoon olive oil and 2 cloves garlic. Saute briefly over high heat (1-2 minutes). Reduce heat, add steak and heat through.

On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds; check them and turn the stack over for another 30 seconds if needed.

Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.

Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!

Submitted by: CM