Ethiopian Tacos

• 1 tablespoon Berbere Spice
• 2 tablespoons butter
• 1 Purple Onion, cut into 8 wedges
• 2 Tomatoes cut into 8 wedges
• 1 Jalapeno, thinly sliced
• 12-16 ounces Sirloin Steak
• Salt to taste
• 8 Corn Tortillas, warmed
• 4 ounces Cotija Cheese, crumbled
• 1/2 bunch cilantro, coarsely chopped

1. Toast Berbere Spice in a large frying pan, until fragrant about 30 seconds. Add butter and combine with spices. Add the vegetables, toss to coat and let cook undisturbed for a least 5 minutes, allowing vegetables to brown and caramelize. Stir as needed to cook evenly until vegetables are a deep reddish brown, very soft and stew like. 15-20 minutes.
2. Meanwhile, dice the steak into pieces about the size of a sugar cube. Crumble cheese and chop cilantro and place in small bowls. Add meat and salt (if desired) to vegetables, cook to combine flavors and cook the beef, don't allow it to get well done. 2-3 minutes.
3. Top each tortilla with meat, cheese, and cilantro.

berberue spice, butter, purple onion, tomatoes, salt, corn tortillas, cotija cheese, cilantro

Taken from food52.com/recipes/12287-ethiopian-tacos (may not work)