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Affordable, delicious. Shredded beef, corn tortillas. Prep time difficult to measure.
Recipe by howdytwo
This recipe has not been rated
Prep Time
0min
Total Time
Servings
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With grain, slice roast into chunks, as it will cook faster. Place into pot large enough to cover meat with water and add seasonings. Boil slowly until meat falls apart if pierced with fork. Remove pot from burner until meat is cool enough to touch. Leave liquid in pot, remove meat and shred. Return shredded meat to pot and place into refrigerator. When fat has solidified, take from refrigerator and skim off fat. Place meat and liquid into skillet large enough to hold all. Warm.
In small skillet warm a little of the oil. Place tortilla in skillet and oil to warm, then turn tortilla over. Place on paper towel-covered plate and place some shredded beef on tortilla and fold in half. Put into another warmed skillet and let gently fry on each side. Place taco into a paper toweled baking dish to cool. Add salsa and lettuce if desired. Freshly made salsa is best. Makes at least 2 dozen tacos, and preparation is assembly line. For instance you can have another tortilla warming and softening in oil, while fixing and/or frying one.
Bottom line; three skillets going at the same time.
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