Tacos a Go-Go.

The last several fusion-type taco recipes I've created have been so exceedingly successful that I've decided that they might just be my thing. Today I'm trying a variation that I feel pretty confident about, given that they are based on a Moroccan stew that I've been making for years. Get ready to try some...

Moracos

Here's what you need:

2½ pounds of London broil, trimmed of fat and cut into large pieces
Olive oil
Sea salt and freshly ground pepper, to taste
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon of garam masala
1 tablespoon of paprika
1 teaspoon of ground cumin
¼  teaspoon of cayenne pepper
½ cup of dry red wine
½ cup of dry sherry
1 cup of beef broth
1 can of petite diced tomatoes, pulsed once in the blender (don't purée them)
⅓ cup of golden raisins, chopped

And if you want a topping:

1 cup of romaine lettuce, finely chopped
1 medium pickling cucumber shredded
3-4 sprigs of fresh thyme, stems removed and leaves chopped
A couple of squeezes of fresh lemon
A couple of pinches of ground sumac

Here's what to do:

Preheat oven to 350°.

Drizzle a little olive oil in a medium skillet, then add the beef. Sprinkle with salt and pepper and sauté until browned. Transfer meat to a Dutch oven, leaving drippings in the skillet.

Add a little extra oil, if needed, then stir in onion and garlic and sauté until brown. Add the spices and stir on medium-low heat until fragrant. Add the tomatoes, wine, sherry, broth, and raisins. Stir to blend, then simmer for about one minute. Remove from heat and pour the mixture over the beef.

Bake with the lid on until beef is tender, about 2½-3 hours. When it's done, transfer the beef to a separate dish and, when it's cooled, shred it with two forks. Add salt, if needed. Spoon enough reserved sauce into the shredded beef to moisten it and stir to combine. Reheat before serving on warm flour tortillas.

For the topping, mix all ingredients together and keep cold until ready to serve.