|Authentic Mexican tacos made with a shredded, well seasoned beef roast, stuffed into a folded tortilla shell and deep fried.|
Authentic Mexican Shredded Beef TacosUntil I started reading up on them, I never knew that authentic Mexican tacos were made using shredded beef, rather than the Americanized version of Tex-Mex style ground beef tacos we are all accustomed to in the United States, and yes, even in our Mexican restaurants. The other day I was at the grocery store and it happened to be one of the days that they reduce meat, because I noticed lots of yellow stickers from across the aisle in the meat case. So, I wandered over to see what they had and found a great chuck roast for just a couple bucks.
When I decided I wanted a good authentic recipe for Mexican shredded beef, I stumbled upon this great blog belonging to David at Cooking Weblog - check him out sometime because he's got some great recipes there. I made some adaptations to his recipe and I have to tell you, this meat is incredible, and well, I had never heard of stuffing the taco and then frying it either, so that was also a totally new experience for me! Of course, you can always buy the corn taco shells to bake and stuff.
While you may not want to eat fried tacos on a daily basis, these tacos were totally over the top good - it may be hard to go back to tacos made with ground beef again.
Recipe: Authentic Mexican Shredded Beef Tacos©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hour | Yield: About 12-15 tacos
- 1 (3 to 4 pound) chuck roast, cut into chunks, fat trimmed
- 1/2 tablespoon of kosher salt
- 1 tablespoon of freshly cracked black pepper
- 1 tablespoon of cumin
- 1-1/2 tablespoons of chili powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 3 bay leaves
- 2 small white or yellow onions, chopped fine
- Oil for frying
- Tortillas or taco shells
Put the chunks of meat into a stockpot and add all of the remaining seasoning ingredients, except for the onions. Cover with water plus about an inch and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add the chopped onion and continue simmering, covered, for an additional hour. Uncover, stir to begin breaking up meat and continue simmering until liquid begins to reduce and meat fully shreds, about 1 more hour. Let cool.
Stuff meat into flour tortillas for soft tacos, or fold, pin with wooden toothpicks and fry in a skillet with about one inch of oil or deep fry. Alternatively, you can buy taco shells, bake them and then stuff them.
Note: Besides tacos, use this recipe for chalupas, flautas, taquitos, enchiladas, burritos, Mexican pizza and many of your favorite Tex-Mex recipes.
Crockpot: Add 3 cups of water to the slow cooker and whisk in the seasonings and onion. Add the meat, cover and let cook on low for 8 to 10 hours (depending on size of roast), or until meat is tender and falling apart.
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