Shredded Beef Tacos

Total Time: 6 mins Preparation Time: 4 mins Cook Time: 2 mins

Ingredients

• 1 1/2 lbs eye chuck (which is not beef chuck roast)
• 4 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 3 garlic cloves, minced
• 1 cup beef stock
• salt
• 24 corn tortillas
• lettuce, queso fresco, salsa, guacamole, and sour cream

Recipe

• 1 trim the fat and cut the beef into 1 inch thick slices.
• 2 in a ziploc bag, combine the oil, vinegar, lime juice, cumin, chili powder, and garlic. place the meat slices in the bag, seal, mix it around and refrigerate for at least 4 hours or overnight.
• 3 bring the meat to room temperature. place all contents from the bag in a baking dish with the beef stock.
• 4 cover the dish and bake for 1 1/4 hours (i baked it for 2 1/2 hours) at 350°f
• 5 let the meat rest for 10 minutes and then shred it with forks or process it quickly in a food processor with the plastic dough blade (i prefer the forks method).
• 6 salt the meat to your taste.
• 7 fry the tortillas lightly in a little hot oil. i like to double the tortillas and stuff them with shredded beef, lettuce, cheese, guacamole, and salsa.