Beef Tip Street Tacos

Ingredients:

1 - 2 lbs Black Hat Beef Sirloin Tips

1 onion

1 bell pepper, any color

1 can diced tomatoes with green chilies

1 tsp oregano

1 tsp paprika

1 tsp chili powder

1 tbls cumin

Cotija cheese - crumbled

Avocado

Fresh Cilantro  

Directions:

Cut onion and pepper into strips and place in a cockpot. Top with beef tips. Add the diced tomatoes and seasonings. You can add a packet of your favorite taco seasoning instead of the listed seasonings. Cook on low for 4-6 hours. Place a serving of the cooked tips with peppers and onions on a tortilla (recommend the homemade bacon tortillas below). Add cheese, avocado, and cilantro. Pick up, bite, and smile.

Ingredients (all portions approximate):

2 1/2 cups all-purpose flour

3/4 tsp salt

1/2 tsp baking powder

2 oz bacon fat or drippings - room temperature

3/4 cup warm water

Directions:

Place dry ingredients into a bowl and mix. Add the bacon fat and cut into the flour with floured hands or a fork until it makes the flour mixture coarse. Add no more than 1/2 cup of the water and knead. The dough should become smooth and elastic. Add water as needed but no so much the dough becomes sticky. Knead the dough for a couple of minutes. Then roll into 12 balls (for street tacos, if you want bigger tortillas for something else, make less balls). Cover with plastic wrap and let rest some place warm for 30 minutes. Roll the balls out thin with a roller. Recommend to roll between wax paper. They can be placed in a bag and stored between the wax paper for a day or so if needed. When ready to eat, heat a skillet up to high heat. Remove a tortilla from the wax paper and place in the hot skillet. Count to 20 and flip. Do the same to the other side. Keep flipping every 20 second or less until the tortilla has some color. Remove from heat. Always make too many and eat with honey for dessert.