Taco Meat

By RandrR

Ingredients

• 2 pounds pot roast (chuck, brisket, flank)
• 1 onion
• 1 clove garlic
• 1 bay leaf
• salt
• water to cover
• Filling
• 1 cup celery, diced
• 1 onion diced
• Tomatoe sauce (optional)
• 1/2 tsp. msg
• 1 tsp garlic ppowder (or one clove minced)
• 1 tsp oregano
• 1/2 tsp. black pepper, ground
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp allspice
• 1 bay leaf ground

Preparation

Step 1

Meat
Place meat onion, garlic clove, bay leaf, and pinch of salt in medium saucepan and cover with water. Simmer ot low many hours, until very tender. Drain meat and shred with fork or mash with mortar. Save the broth.

Filling
Saute celery and onion in oil (also garlic if fresh). Add tomato sauce and spices. Add shredded beef and cook for 20 minutes. Plane in fried tortilla shells. add lettuce, tomato, onion, cheese.

Rick - I make my tacos different every time, would add more chilies ancho chipolote, serano, jalepeno,