Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Steak Picadillo Soft Tacos

Recipes

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 3lb. Tink’s Grassfed Beef shoulder roast, thawed

  • 1 Vidalia onion

  • 1/2 cup 1/4-inch squares green bell pepper

  • 3/4 cup canned diced tomatoes with green chiles

  • 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar

  • 1/4 cup raisins

  • 1 tablespoon tomato paste

  • 1 teaspoon ground cumin

  • 8 flour tortillas

  • Chopped fresh cilantro (for garnish)

  • Feta Cheese crumbles

  • 2 limes, quartered

Directions

1. Pre-heat oven to 250 degrees. Place roast and onions in an oven safe container and slow roast for 5 hours.

2. When roast is done, remove from oven and let rest while you prepare other ingredients.

3. Heat oil in large nonstick skillet over medium-high heat. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste and cumin. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

4. Shred roast into bite size pieces. Add meat and any juices to sauce in skillet; toss to blend.

5. Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle each with cilantro and crumbled feta cheese. For garnish add two lime quarters to each plate. Serve immediately.