Sarah Plato
Shredded Beef Tacos
2 Pounds beef chuck roast
1 Yellow onion, diced
1 Orange Bell pepper, diced
4 cloves of garlic, minced
1 Tsp Sea Salt
1 Tbsp fresh cilantro
1/2 Tsp Smoked Paprika
1/2 Tsp Chili Powder
1 Bay leaf
1 Tsp Ground Cumin
Splash Beef Stock
1 16oz can of diced tomatoes and zesty green chilies, 1/2-1 of the can
In your slow cooker place your beef roast then add in all of your spices freash garlic, onion and bell pepper… place the Bay leaf on the top so you can pull it out at the end. Add your splash of Beef stock then turn on for at least 6 hours. At hour 5 use a fork and shred the beef apart and pull out any fatty pieces and add in 1/2-1 can of diced tomatoes with zesty green chilies and stir. Now on to making your fresh flour torillas!
Flour Tortillas
2 cups all purpose flour
1 Tsp Baking powder
1/2 Tsp salt
2 Tbsp Shortening… (Spectrum is the brand I use)
1/2 cup warm water
In a medium bowl mix together your flour and baking powder. Then using a pastry cutter work in your shortening with this mixture. Finally start adding in your water slowly to form the dough. Knead the dough about 15-20 times. Let sit 15 minutes covered. Tear into 6-8 discs and on a lightly floured surface roll out into 6-8 thin circles. In a large skillet turn on med high and cook each torilla 30-1min each side. Once they start to bubble it’s time to flip. :)You may want to double this batch to make sure you have enough to match the amount of beef.
Using a slotted spoon or tongs pull out some of the meat and place in the center of one of your tortillas and fold to create the perfect shredded beef taco. Top with your favorite toppings like shredded cabbage or lettuce, diced tomatoes, or Diya shredded cheese substitute.Enjoy! Serves about 6 adults.
