Shredded Beef Tacos, (or Nachos or Taco Salad Recipe
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Category: |
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Ingredients: |
Ingredients: • 4-5 pounds beef chuck roast, trimmed of most fat
• Extra-virgin olive oil
• 3 cloves garlic, minced
• 1 large onion, minced or finely chopped
• 1 (28-ounce) can crushed tomatoes, or whole peeled tomatoes, pulsed in food processor until chunky
• 1 tablespoon chile powder
• ½ tsp cayenne (original recipe calls for 1 tbsp)
• 1 tablespoon ground cumin
• 3 bay leaves
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Directions: |
Directions:Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the garlic and heat until fragrant, about 30-60 seconds. Add the tomatoes, plus 1 tomato can of water, spices. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. OR Cook in crockpot on low 7-9 hours, until fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt. |
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Personal
Notes: |
Personal
Notes: This shredded meat freezes really well (freeze covered with leftover sauce).
Serve with traditional taco toppings - guacamole, pico de gallo, onion, cilantro, sour cream and cheese.
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This recipe for Shredded Beef Tacos, (or Nachos or Taco Salad is from