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Prep Time: 4 Minutes Cook Time: 2 Minutes |
Ready In: 6 Minutes Servings: 8 |
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From Tejas Tacos in The Border Cookbook. 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 |
Directions:
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.
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