AUTHENTIC MEXICAN STYLE SHREDDED BEEF TACOS

By txnurselaw

Ingredients

• 2 lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
• 1 level tbsp. salt
• 1 tbsp. pepper
• 1 tbsp. cumin
• 1 1/2 tbsp. chili powder ( light or dark )
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 4 bay leaves
• 1 onion ( small dice )
• 2/3 head lettuce ( shredded )
• 2 tomatoes ( small dice )
• 3 oz. cheddar cheese ( shredded )
• 16-20 corn tortillas ( 6in. )
• 2-3 cups oil ( corn or vegetable )

Details

Adapted from onestopcook.wordpress.com

Preparation

Step 1

Method: (meat)

Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.

Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.

Method: (tortillas)

Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.

Note: Always be careful when using hot oil it can be very dangerous if not handled properly.

Assembly: (tacos)

Take about 2 to 3oz. of shredded beef and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.


Cooking:

Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.

Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce, cheese and diced tomatoes. You’re ready to eat!

This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.

Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.