Here is a great recipe for shredded beef tacos. If you like tacos this is for you! If you’ve ever been to San Diego you’ll probably remember this flavor. I used to eat these while looking out over the ocean. Ah, that’s the life..
2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
2 teas. salt
2 teas. 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 )
Method: Shredded Beef
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.
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: Shredded Beef Tacos
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.
It will take a few minutes to assemble your shredded beef tacos.
In that time your oil could overheat causing your tacos to burn. Make sure the temperature of your oil is right.
Frying: Shredded Beef Tacos
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!
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. Or you can freeze them for up to 2 months. If you freeze them do not thaw them out before frying, the tortillas will fall apart. Frozen tacos will take about twice as long to fry.