"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shredded Beef for Tacos Recipe

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This recipe for Shredded Beef for Tacos, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Ising
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 lb) frozen rump roast
1 cup white wine
2 (7.75 oz) can El Pato Brand Tomato Sauce (Mexican Hot Style)
*note: the other side of the can if turned around in store says, "El Pato Salsa de Chili Fresco". You find this in the Mexican Isle, yellowish can, red lettering, duck & veg. in a circle.
3 T. Crushed Garlic
salt & pepper to taste
1 bunch green onions, chopped
1 bunch fresh cilantro, chopped

Directions:
Directions:
Place frozen roast in slow cooker.
Pour wine & tomato sauce over meat.
Add garlic, salt & pepper to taste.
Cover, cook low 9 hours.
When done, roast should shred easily with fork. If not, cut with grain into strips.
Place meat back in juice & mix in green onions & cilantro.
Stir around so meat can soak in juice, onions & cilantro & service with slotted spoon.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
9 hours & 10 minutes
Personal Notes:
Personal Notes:
allrecipes.com
4.5 stars; 155 reviews
Good for hard or soft shell tacos & fajitas.
Serve with the following opt things: jar taco sauce, mexican shredded cheese, roma tomatoes chopped, sour cream,guacamole, refried beans.

 

 

 

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