Soft Beef Tacos with Salsa

• 1 tablespoon olive oil
• 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 cup bottled chunky medium-hot salsa
• 1/4 cup canned beef broth
• 2 tablespoons chopped garlic
• 2 tablespoons (packed) dark brown sugar
• 1 tablespoon soy sauce
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 12 6-inch-diameter corn or flour tortillas

1. Place eggplant slices on 2 baking sheets.
2. Lightly salt eggplant on both sides.
3. Let stand 1 hour.
4. Drain on paper towels, pat eggplant dry, wiping off salt.
5. Heat oil in heavy large pot over medium-high heat.
6. Saute half of beef until brown, about 3 minutes.
7. Using slotted spoon, transfer beef to bowl.
8. Saute remaining beef until brown, about 3 minutes.
9. Return all beef to pot.
10. Add salsa, broth, garlic, sugar and soy sauce; bring to boil.
11. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
12. Uncover pot and simmer stew until sauce thickens, about 5 minutes.
13. Mix in cilantro and lime juice.
14. Season with salt and pepper.
15. (Can be made 2 days ahead.
16. Refrigerate until cold, then cover and keep refrigerated.
17. Rewarm before continuing.)
18. Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs.
19. Cover with towel to keep warm.
20. Serve stew with tortillas, allowing diners to assemble tacos.

olive oil, boneless beef chuck, salsa, beef broth, garlic, brown sugar, soy sauce, fresh cilantro, lime juice, corn

Taken from www.epicurious.com/recipes/food/views/soft-beef-tacos-with-salsa-4347 (may not work)