{brit's tex-mex shredded beef tacos}
4-5 lbs. beef chuck roast
3- 14.5 oz. cans mexican style stewed tomatoes, undrained
1 can water
2 envelopes sazon goya
1 tsp. salt
1 TBSP dried chopped onion
1 TBSP cumin seed
2 tsp. beef bullion
place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.
serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.
1 comment:
Mmm. Looks yum. Fab picture by the way.
Post a Comment