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Mexican Beef Tacos Recipe

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This recipe for Mexican Beef Tacos is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lb. boneless beef chuck, trimmed of most of the fat
3 tbls. red wine vinegar
1 1/2 c. regular strength chicken broth
2 tbls. chili powder
1 tsp. ground cumin
8 6 inch corn tortillas
Mexican Salsa (optional)
Shredded cheddar or jack cheese (optional)
Cilantro, chopped (optional)
Onion, chopped (optional)
Avocado, sliced (optional)

Directions:
Directions:
Trim and discard most of the fat from the beef. Put beef roast into a crock pot. To the pot, add the red wine vinegar, chicken broth, chili powder, and cumin. Set crock pot to low if cooking from the morning, and high if starting around noon. Cook meat, covered, until it pulls apart easily. Then let it cool, shred it, and mix it with the pot juices. Warm the tortillas according to the instructions on package. Put about 1/4 cup of the beef in each tortilla and fold in half. Serve them and let people add their own garnishes as desired. Enjoy!

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you want the meat done faster, cook it in a large saucepan. Simmer the meat for 2-3 hours until it pulls apart easily. This recipe can also be used with poultry and pork.

 

 

 

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